English Nut Cake

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 5 min

2. 2

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

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 3 min

5. 5

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

   Ongeveer 1 min

6. 6

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

   Ongeveer 1 min

   Tip van de kok: Overmixing can develop gluten and result in a tough cake.

7. 7

   Gently fold in the chopped pecans and raisins.

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 1 min

9. 9

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

   Ongeveer 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.

    Ongeveer 1 uur

    Tip van de kok: 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.

    Ongeveer 1 uur 10 min

    Tip van de kok: Cooling completely before slicing ensures clean cuts and prevents the cake from crumbling.