DessertSnack

English Nut Cake

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

En original oppskrift av Forkin

Total tid: 2 t 25 min
Porsjoner: 8
Vanskelighetsgrad: Enkel
Per porsjon: 553 kcal

Vegetarisk

Allergeninformasjon: kan inneholde egg, gluten, melk, nøtter, sulfitter og trenøtter. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

pan preparation

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

batter

1 koppall-purpose flour
1 koppgranulated sugar
0,5 tsbaking powder
0,5 tssalt
226 gunsalted butter, softened to room temperature
3 stk.large egg, well beaten
60 mlwhole milk, warmed slightly
1 koppraisin
1 kopppecan, roughly chopped
2 tslemon extract

Utstyr

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

Fremgangsmåte

Trinn for trinn

1
Preheat your oven to 175°C (350°F).
Omtrent 5 min
2
Prepare a 23x13cm (9x5 inch) loaf pan by greasing it with butter and lightly dusting with flour.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 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.
Omtrent 3 min
5
Pour the well-beaten eggs and warm milk into the flour mixture.
Omtrent 1 min
6
Stir with a wooden spoon until just combined; be careful not to overmix the batter.
Omtrent 1 min
Kokkens tips: Overmixing can develop gluten and result in a tough cake.
7
Gently fold in the chopped pecans and raisins.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 1 min
9
Pour the batter into the prepared loaf pan and use a spatula to smooth the top.
Omtrent 1 min
10
Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
Omtrent 1 t
Kokkens tips: 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.
Omtrent 1 t 10 min
Kokkens tips: Cooling completely before slicing ensures clean cuts and prevents the cake from crumbling.

Per porsjon

Næringsinnhold

32%Poengsum

Kalorier: 553,3kcal
Protein: 6,4g
Karbohydrater: 54,2g
Fett: 36,7g
Fiber: 2,7g
Sukker: 37,3g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store the cake in an airtight container at room temperature.

Oppvarming

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