Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup mixed dried fruits (raisins, apricots, figs, dates)
- 1/2 cup chopped nuts (walnuts, almonds, pistachios)
- 1/4 cup candied orange peel
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom 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 separate bowl, sift together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk and vanilla extract.
6. Fold in the mixed dried fruits, chopped nuts, and candied orange peel.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Total time: 1 hour 10 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 12g
Cholesterol: 125mg
Sodium: 250mg
Carbohydrates: 60g
Fiber: 3g
Sugar: 40g
Protein: 7g
Substitutions for ingredients:
- You can use any combination of dried fruits and nuts that you prefer.
- If you don't have candied orange peel, you can substitute with orange zest.
Variations:
- You can add a teaspoon of cinnamon or nutmeg to the batter for a spiced flavor.
- You can substitute the dried fruits and nuts with chocolate chips for a chocolate chip cake.
Tips and tricks:
- Make sure to cream the butter and sugar together until light and fluffy to ensure a tender cake.
- Do not overmix the batter once the dry ingredients are added to prevent a tough cake.
- Soak the dried fruits in warm water for 10 minutes before adding them to the batter to prevent them from being too dry.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
Reheating instructions:
- To reheat the cake, place it in a preheated 350°F oven for 10-15 minutes or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Top the cake with fresh berries or sliced fruit for a colorful presentation.
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the cake is browning too quickly on top, cover it with aluminum foil halfway through baking.
- If the cake is too dry, add an extra tablespoon of milk to the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
- The Fruit Allahabadi Cake is a traditional Indian cake that originated in the city of Allahabad. It is a fruit and nut cake that is often served during the Christmas season.
Flavor profiles:
- The Fruit Allahabadi Cake is a sweet and fruity cake with a nutty flavor.
Serving suggestions:
- Serve the Fruit Allahabadi Cake as a dessert or a sweet snack.
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Region: Indian