Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup sweetened flaked coconut
- 1 cup chopped pecans
- 1 cup diced dried fruit
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Wire cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
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.
5. Add the vanilla extract and mix until combined.
6. Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk, and mix until combined.
7. Fold in the coconut, pecans, and dried fruit.
8. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire cooling rack to cool completely.
Time:
Preparation Time: 20 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 467
Fat: 24g
Carbohydrates: 57g
Protein: 6g
Substitutions for Ingredients
- All-purpose flour: can be substituted with gluten-free all-purpose flour
- Butter: can be substituted with vegan butter
- Granulated sugar: can be substituted with coconut sugar
- Buttermilk: can be substituted with almond milk
Variations:
- Add 1/2 cup of chopped walnuts for a nuttier flavor
- Substitute the dried fruit with 1 cup of fresh or frozen berries
- Add 1 teaspoon of ground cinnamon for a spicier flavor
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar
- Be sure to mix the batter until just combined to avoid over-mixing
- Let the cake cool completely before serving
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes or until warmed through.
Presentation Ideas:
- Dust with powdered sugar
- Drizzle with melted chocolate
- Top with whipped cream
Garnishes:
- Chopped pecans
- Coconut flakes
- Fresh or dried fruit
Pairings:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Roasted potatoes
Troubleshooting Advice:
- If the cake is over-baked, it will be dry. To prevent this, check the cake for doneness after 40 minutes and adjust the cooking time accordingly.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Store the cake in an airtight container at room temperature.
Food History:
Coconut Pecan Rainy Fruit Cake is a classic Southern dessert that has been around for generations. It is a moist and flavorful cake that is perfect for any occasion.
Flavor Profiles:
This cake has a sweet and nutty flavor with hints of coconut and dried fruit.
Serving Suggestions:
- Serve with a dollop of whipped cream
- Serve with a scoop of ice cream
- Serve with a drizzle of caramel sauce
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