DessertSnack

English Nut Cake

Name: English Nut Cake
Prep time: 15 min
Cook time: 1 h
Total time: 2 h 25 min
Yield: 8 racions
Cuisine: english
Ingredients: 5 g unsalted butter for greasing pan; 3 g all-purpose flour for dusting pan; 1 tassa all-purpose flour; 1 tassa granulated sugar; 0,5 ct baking powder; 0,5 ct salt; 226 g unsalted butter softened to room temperature; 3 u large egg well beaten; 60 ml whole milk warmed slightly; 1 tassa raisin; 1 tassa pecan roughly chopped; 2 ct lemon extract

A simple and dense loaf cake packed with raisins and pecans. This buttery, lemon-scented cake is a classic teatime treat that is straightforward to prepare from scratch.

Una recepta original de Forkin

Temps total: 2 h 25 min
Racions: 8
Dificultat: Fàcil
Per ració: 553 kcal

Vegetariana

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

pan preparation

5 gunsalted butter, for greasing pan
3 gall-purpose flour, for dusting pan

batter

1 tassaall-purpose flour
1 tassagranulated sugar
0,5 ctbaking powder
0,5 ctsalt
226 gunsalted butter, softened to room temperature
3 ularge egg, well beaten
60 mlwhole milk, warmed slightly
1 tassaraisin
1 tassapecan, roughly chopped
2 ctlemon extract

Estris

loaf pan · large bowl · spatula · wire rack · wooden spoon · whisk · oven

Elaboració

Pas a pas

1
Preheat your oven to 175°C (350°F).
Uns 5 min
2
Prepare a 23x13cm (9x5 inch) loaf pan by greasing it with butter and lightly dusting with flour.
Uns 2 min
Nota de cuina: This two-step process ensures the cake will not stick and will release cleanly from the pan.
3
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Uns 1 min
4
Add the softened unsalted butter to the dry ingredients and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Uns 3 min
5
Pour the well-beaten eggs and warm milk into the flour mixture.
Uns 1 min
6
Stir with a wooden spoon until just combined; be careful not to overmix the batter.
Uns 1 min
Nota de cuina: Overmixing can develop gluten and result in a tough cake.
7
Gently fold in the chopped pecans and raisins.
Uns 1 min
Nota de cuina: Tossing the raisins and nuts in a spoonful of flour before adding them can help prevent them from sinking to the bottom of the cake.
8
Stir in the lemon extract until it is just distributed throughout the batter.
Uns 1 min
9
Pour the batter into the prepared loaf pan and use a spatula to smooth the top.
Uns 1 min
10
Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
Uns 1 h
Nota de cuina: Check the cake around the 55-minute mark, as oven temperatures can vary.
11
Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Uns 1 h 10 min
Nota de cuina: Cooling completely before slicing ensures clean cuts and prevents the cake from crumbling.

Per ració

Nutrició

32%Puntuació

Calories: 553,3kcal
Proteïnes: 6,4g
Hidrats de carboni: 54,2g
Greixos: 36,7g
Fibra: 2,7g
Sucre: 37,3g

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

Conservació

Com conservar-ho

Store the cake in an airtight container at room temperature.

Com reescalfar-ho

This cake is best served at room temperature or can be gently warmed in a microwave for 10-15 seconds per slice.