DessertSnack

Classic Thanksgiving Fruit Cake

Name: Classic Thanksgiving Fruit Cake
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 5 h
Yield: 16 racions
Cuisine: american
Ingredients: 0,5 tassa unsalted butter softened; 0,5 tassa granulated sugar; 2 u large egg beaten; 1 tassa molasses; 0,25 tassa candied citron chopped; 0,25 tassa candied orange peel chopped; 0,25 tassa candied lemon peel chopped; 0,25 tassa candied pineapple chopped; 0,25 tassa candied cherry halved; 1 tassa walnut roughly chopped; 0,5 tassa currant; 0,5 tassa seedless raisin; 2 cs buttermilk; 0,5 ct baking soda; 2,25 tassa all-purpose flour; 0,25 tassa all-purpose flour; 0,5 ct ground nutmeg; 0,5 ct ground allspice; 0,5 ct ground cloves

This is a traditional, dense fruit cake packed with a rich assortment of candied fruits, nuts, and warm spices. Molasses provides a deep, complex flavor and dark color, resulting in a substantial dessert perfect for holiday gatherings. The recipe yields a long-lasting cake that improves in flavor over time.

Una recepta original de Forkin

Temps total: 5 h
Racions: 16
Dificultat: Mitjana
Per ració: 324 kcal

Informació sobre al·lèrgens: pot contenir ous, gluten, llet, fruita seca, sulfits i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

0,5 tassaunsalted butter, softened
0,5 tassagranulated sugar
2 ularge egg, beaten
1 tassamolasses
2 csbuttermilk
0,5 ctbaking soda

fruit & nut mix

0,25 tassacandied citron, chopped
0,25 tassacandied orange peel, chopped
0,25 tassacandied lemon peel, chopped
0,25 tassacandied pineapple, chopped
0,25 tassacandied cherry, halved
1 tassawalnut, roughly chopped
0,5 tassacurrant
0,5 tassaseedless raisin

batter

2,25 tassaall-purpose flour

fruit coating

0,25 tassaall-purpose flour

spices

0,5 ctground nutmeg
0,5 ctground allspice
0,5 ctground cloves

Estris

large mixing bowls · hand mixer · tube pan · spatula · wire rack · cutting board · knife · oven · sifter · stand mixer

Elaboració

Pas a pas

1
Preheat your oven to 150°C (300°F). Thoroughly grease and flour a 25cm (10-inch) tube pan or two 23x13cm (9x5-inch) loaf pans.
Uns 10 min
Nota de cuina: Using parchment paper on the bottom of the pan can make removing the cake easier.
2
In a very large bowl, combine the chopped walnuts, currants, raisins, and all the chopped and halved candied fruits.
Uns 3 min
3
Sprinkle the flour for the fruit coating over the fruit and nut mixture. Toss until every piece is lightly coated.
Uns 2 min
Nota de cuina: This step is crucial to prevent the heavy fruits and nuts from sinking to the bottom of the cake during baking.
4
In a separate medium bowl, whisk or sift together the flour for the batter with the ground nutmeg, allspice, and cloves.
Uns 2 min
5
In a large bowl with a stand mixer or hand mixer, cream the softened butter and granulated sugar on medium-high speed until the mixture is light and fluffy.
Uns 5 min
6
Add the beaten eggs to the creamed butter mixture gradually, mixing well until fully incorporated.
Uns 2 min
7
Pour in the molasses and mix on low speed until just combined. The batter might look slightly separated, which is normal.
Uns 1 min
8
In a small cup, stir the baking soda into the buttermilk. It will foam up.
Uns 1 min
9
Immediately pour the foamy buttermilk mixture into the wet ingredients and mix briefly to combine.
Uns 1 min
10
Add the flour and spice mixture to the wet ingredients in two or three additions, mixing on low speed until just barely combined after each addition.
Uns 2 min
Nota de cuina: Avoid overmixing the batter to keep the cake tender.
11
Using a sturdy spatula, fold the flour-coated fruit and nut mixture into the batter until everything is evenly distributed. The batter will be very thick and heavy.
Uns 3 min
12
Spoon the batter into your prepared pan(s) and use the back of the spatula to spread it into an even layer.
Uns 2 min
13
Bake for 2.5 to 3 hours. The cake is done when a wooden skewer inserted into the center comes out clean.
Uns 2 h 30 min
Nota de cuina: If the top of the cake begins to get too dark, you can cover it loosely with a piece of aluminum foil for the remainder of the baking time.
14
Place the pan on a wire rack and let the cake cool for 30 minutes before attempting to remove it.
Uns 30 min
15
Carefully invert the cake onto the wire rack, remove the pan, and let it cool completely to room temperature.
Uns 1 h 30 min

Per ració

Nutrició

45%Puntuació

Calories: 324,1kcal
Proteïnes: 4,5g
Hidrats de carboni: 52,6g
Greixos: 11,7g
Fibra: 2,1g
Sucre: 34,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Wrap the completely cooled cake tightly in plastic wrap and then a layer of aluminum foil; store in a cool, dark place or the refrigerator.

Com reescalfar-ho

This cake is best served at room temperature.