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 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup orange juice
- 1 cup chopped candied cherries
- 1 cup chopped candied pineapple
- 1 cup chopped dried apricots
- 1 cup raisins
- 1 cup chopped walnuts
- 1 cup chopped pecans
Special equipment needed:
- 10-inch bundt pan
- Parchment paper
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 325°F. Grease and line the bundt pan with parchment paper.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Gradually add the dry ingredients to the butter mixture, alternating with the orange juice, and mix until just combined.
6. In a small mixing bowl, toss the candied cherries, candied pineapple, dried apricots, raisins, walnuts, and pecans with a little bit of flour to prevent them from sinking to the bottom of the cake.
7. Fold the fruit and nut mixture into the batter with a rubber spatula until evenly distributed.
8. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
9. Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
11. Serve the fruitcake sliced and garnished with a dusting of powdered sugar or a dollop of whipped cream.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour and 30 minutes
Temperature:
- Oven temperature: 325°F
Serving size:
- 12 servings
Nutritional information:
- Calories: 580
- Fat: 29g
- Carbohydrates: 78g
- Protein: 6g
- Fiber: 3g
- Sugar: 55g
- Sodium: 200mg
Substitutions for ingredients:
- You can use any combination of dried fruits and nuts that you like, such as figs, dates, cranberries, almonds, or hazelnuts.
- You can substitute orange juice with apple juice or rum for a different flavor.
Variations:
- You can add a tablespoon of grated orange zest to the batter for extra citrus flavor.
- You can soak the dried fruits in rum or brandy overnight before adding them to the batter for a boozy twist.
- You can top the fruitcake with a glaze made of powdered sugar and orange juice for a shiny finish.
Tips and tricks:
- Make sure to chop the dried fruits and nuts into small pieces so that they distribute evenly throughout the cake.
- Use a serrated knife to slice the fruitcake for clean cuts.
- Store the fruitcake in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Storage instructions:
- Store the fruitcake in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Reheating instructions:
- To reheat the fruitcake, wrap it in aluminum foil and place it in a preheated 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the fruitcake on a cake stand or platter with a dusting of powdered sugar or a dollop of whipped cream.
- Decorate the fruitcake with candied cherries, candied pineapple, or chopped nuts for a festive touch.
Garnishes:
- Powdered sugar
- Whipped cream
- Candied cherries
- Candied pineapple
- Chopped nuts
Pairings:
- Coffee
- Tea
- Hot cocoa
- Mulled wine
Suggested side dishes:
- Cheese platter
- Fruit platter
- Charcuterie board
Troubleshooting advice:
- If the fruitcake is too dry, brush it with a simple syrup made of equal parts sugar and water before serving.
- If the fruitcake is too moist, bake it for an additional 10-15 minutes or until a toothpick inserted into the center comes out clean.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling food.
- Store the fruitcake in an airtight container to prevent contamination from other foods.
Food history:
- Fruitcake has been a traditional holiday dessert for centuries, dating back to ancient Rome.
- The modern fruitcake originated in Europe in the Middle Ages, where it was made with preserved fruits and nuts to preserve them for the winter months.
- Fruitcake became popular in the United States in the 19th century, where it was often served at weddings and other special occasions.
Flavor profiles:
- Sweet
- Spicy
- Fruity
- Nutty
Serving suggestions:
- Serve the fruitcake as a dessert or as a snack with coffee or tea.
- Wrap the fruitcake in plastic wrap and tie it with a ribbon to give as a gift during the holiday season.
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