Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsweetened cocoa powder
- 1 cup dried cherries, chopped
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts
Special Equipment Needed:
- 10-inch bundt pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 10-inch bundt pan with butter or cooking spray.
2. In a large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until everything is well combined.
6. Stir in the cocoa powder, dried cherries, chocolate chips, and chopped walnuts.
7. Pour the batter into the prepared bundt pan and smooth the top with a rubber spatula.
8. Bake for 60-70 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: 60-70 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 12 servings
Nutritional information:
- Calories per serving: 560
- Total fat: 29g
- Saturated fat: 16g
- Cholesterol: 115mg
- Sodium: 270mg
- Total carbohydrates: 72g
- Dietary fiber: 3g
- Sugars: 49g
- Protein: 8g
Substitutions for ingredients:
- Dried cherries can be substituted with dried cranberries or raisins.
- Semisweet chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add 1/2 cup of rum or brandy to the batter for a boozy twist.
- Replace the dried cherries with candied orange peel for a citrusy flavor.
- Use white chocolate chips instead of semisweet chocolate chips for a sweeter taste.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter, as this can result in a tough cake.
- To prevent the chocolate chips from sinking to the bottom of the cake, toss them in a little flour before adding them to the batter.
- If the cake is browning too quickly, cover it with foil halfway through baking.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat the cake, wrap it in foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes.
Presentation Ideas:
- Dust the top of the cake with powdered sugar before serving.
- Drizzle melted chocolate over the cake for a decadent touch.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Fresh cherries
- Chocolate shavings
- Chopped nuts
Pairings:
- Coffee
- Hot cocoa
- Red wine
Suggested Side Dishes:
- Fresh fruit salad
- Cheese platter
- Green salad
Troubleshooting Advice:
- If the cake is dry, it may have been overbaked. Reduce the baking time next time.
- If the cake is too dense, it may have been overmixed. Mix the batter until just combined next time.
- If the cake is sticking to the pan, make sure to grease the pan thoroughly before adding the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands and all utensils before handling food.
- Store the cake in an airtight container to prevent contamination.
Food History:
- Fruitcake has been around since ancient Rome, where it was made with pomegranate seeds, pine nuts, and raisins.
- In the Middle Ages, fruitcake was a popular food for travelers because it was durable and could last for months.
- In the 18th and 19th centuries, fruitcake became associated with Christmas and was often given as a gift.
Flavor Profiles:
- Rich
- Chocolatey
- Nutty
- Fruity
Serving Suggestions:
- Serve the cake as a dessert after a holiday meal.
- Slice the cake and serve it with coffee or tea for a midday snack.
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Taste: Rich, Sweet, Chocolatey, Fruity, Nutty