Silver Nut Cake

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 165°C (325°F). Grease and flour two 23x13 cm (9x5 inch) loaf pans.

   Ca. 5 min.

   Kokkens note: Lining the pans with parchment paper after greasing will make it even easier to remove the cakes later.

2. 2

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

   Ca. 2 min.

3. 3

   In a separate large bowl, combine the golden raisins, chopped pecans, and halved maraschino cherries.

   Ca. 3 min.

4. 4

   Take a few tablespoons of the flour mixture and toss it with the fruit and nuts until they are lightly coated.

   Ca. 1 min.

   Kokkens note: Coating the fruit and nuts in flour helps prevent them from sinking to the bottom of the cake during baking.

5. 5

   In the bowl of a stand mixer or using a hand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.

   Ca. 4 min.

6. 6

   Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed, then mix in the lemon extract.

   Ca. 3 min.

   Kokkens note: Using room temperature eggs helps them incorporate more smoothly into the batter.

7. 7

   With the mixer on low speed, gradually add the remaining flour mixture to the butter mixture, mixing only until just combined.

   Ca. 2 min.

   Kokkens note: Do not overmix the batter at this stage to keep the cake tender.

8. 8

   Using a spatula, gently fold in the well-drained crushed pineapple, followed by the flour-coated fruit and nut mixture.

   Ca. 2 min.

9. 9

   Divide the thick batter evenly between the two prepared loaf pans and smooth the tops.

   Ca. 3 min.

10. 10

    Bake for 1 hour and 50 minutes, or until a wooden skewer inserted into the center of each loaf comes out clean.

    Ca. 1 t. 50 min.

    Kokkens note: If the tops are browning too quickly, you can loosely tent them with aluminum foil for the last 30 minutes of baking.

11. 11

    Let the cakes cool in their pans on a wire rack for 15 minutes.

    Ca. 15 min.

12. 12

    Carefully turn the cakes out of the pans and let them cool completely on the wire rack before slicing.

    Ca. 1 t. 15 min.

    Kokkens note: The cake slices much more cleanly when it is completely cool.