English Nut Cake

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 175°C (350°F).

   Ca. 5 min.

2. 2

   Prepare a 23x13cm (9x5 inch) loaf pan by greasing it with butter and lightly dusting with flour.

   Ca. 2 min.

   Kokkens note: This two-step process ensures the cake will not stick and will release cleanly from the pan.

3. 3

   In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

   Ca. 1 min.

4. 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.

   Ca. 3 min.

5. 5

   Pour the well-beaten eggs and warm milk into the flour mixture.

   Ca. 1 min.

6. 6

   Stir with a wooden spoon until just combined; be careful not to overmix the batter.

   Ca. 1 min.

   Kokkens note: Overmixing can develop gluten and result in a tough cake.

7. 7

   Gently fold in the chopped pecans and raisins.

   Ca. 1 min.

   Kokkens note: 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. 8

   Stir in the lemon extract until it is just distributed throughout the batter.

   Ca. 1 min.

9. 9

   Pour the batter into the prepared loaf pan and use a spatula to smooth the top.

   Ca. 1 min.

10. 10

    Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

    Ca. 1 t.

    Kokkens note: Check the cake around the 55-minute mark, as oven temperatures can vary.

11. 11

    Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

    Ca. 1 t. 10 min.

    Kokkens note: Cooling completely before slicing ensures clean cuts and prevents the cake from crumbling.