Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups chopped apples
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1 teaspoon ground cinnamon
Special equipment needed:
- 9-inch loaf pan
- Parchment paper
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch loaf pan and line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, and mix until just combined.
6. Fold in the chopped apples, raisins, chopped walnuts, and ground cinnamon.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 360
Fat: 16g
Carbohydrates: 51g
Protein: 5g
Sodium: 240mg
Fiber: 2g
Sugar: 31g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Brown sugar can be substituted for granulated sugar.
- Pecans can be substituted for walnuts.
- Dried cranberries can be substituted for raisins.
Variations:
- Add 1/2 cup of shredded coconut to the batter.
- Replace the apples with pears or peaches.
- Add 1/4 cup of brandy or rum to the batter for a boozy twist.
Tips and tricks:
- Use room temperature ingredients for best results.
- Don't overmix the batter or the cake will be tough.
- Use a serrated knife to slice the cake for clean edges.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm individual slices in the microwave for 10-15 seconds before serving.
Presentation ideas:
Serve the cake on a cake stand or platter and dust with powdered sugar.
Garnishes:
Top the cake with whipped cream or a drizzle of caramel sauce.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding an extra 1/4 cup of buttermilk to the batter.
- If the cake is too wet, bake it for an additional 5-10 minutes.
Food safety advice:
- Wash your hands before handling food.
- Use a food thermometer to ensure the cake is fully cooked.
- Store the cake in an airtight container to prevent contamination.
Food history:
Fruitcake has been around for centuries and was originally made with preserved fruits and nuts. It became popular in the 18th and 19th centuries as a Christmas treat.
Flavor profiles:
The apple-cinnamon fruitcake is sweet and spicy with a hint of tartness from the apples.
Serving suggestions:
Serve the cake as a dessert or a sweet breakfast treat.
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