Classic Thanksgiving Fruit Cake

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Ingrediënten

De bereidingswijze

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1. 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.

   Ongeveer 10 min

   Tip van de kok: Using parchment paper on the bottom of the pan can make removing the cake easier.

2. 2

   In a very large bowl, combine the chopped walnuts, currants, raisins, and all the chopped and halved candied fruits.

   Ongeveer 3 min

3. 3

   Sprinkle the flour for the fruit coating over the fruit and nut mixture. Toss until every piece is lightly coated.

   Ongeveer 2 min

   Tip van de kok: This step is crucial to prevent the heavy fruits and nuts from sinking to the bottom of the cake during baking.

4. 4

   In a separate medium bowl, whisk or sift together the flour for the batter with the ground nutmeg, allspice, and cloves.

   Ongeveer 2 min

5. 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.

   Ongeveer 5 min

6. 6

   Add the beaten eggs to the creamed butter mixture gradually, mixing well until fully incorporated.

   Ongeveer 2 min

7. 7

   Pour in the molasses and mix on low speed until just combined. The batter might look slightly separated, which is normal.

   Ongeveer 1 min

8. 8

   In a small cup, stir the baking soda into the buttermilk. It will foam up.

   Ongeveer 1 min

9. 9

   Immediately pour the foamy buttermilk mixture into the wet ingredients and mix briefly to combine.

   Ongeveer 1 min

10. 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.

    Ongeveer 2 min

    Tip van de kok: Avoid overmixing the batter to keep the cake tender.

11. 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.

    Ongeveer 3 min

12. 12

    Spoon the batter into your prepared pan(s) and use the back of the spatula to spread it into an even layer.

    Ongeveer 2 min

13. 13

    Bake for 2.5 to 3 hours. The cake is done when a wooden skewer inserted into the center comes out clean.

    Ongeveer 2 uur 30 min

    Tip van de kok: 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. 14

    Place the pan on a wire rack and let the cake cool for 30 minutes before attempting to remove it.

    Ongeveer 30 min

15. 15

    Carefully invert the cake onto the wire rack, remove the pan, and let it cool completely to room temperature.

    Ongeveer 1 uur 30 min