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 teaspoon vanilla extract
- 1 cup mixed candied fruit
- 1 cup raisins
- 1 cup chopped pecans
- 1/2 cup brandy
Special equipment needed:
- 10-inch bundt pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 325°F. Grease a 10-inch bundt pan and line it with parchment paper.
2. In a mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
5. Stir in the vanilla extract, candied fruit, raisins, and chopped pecans.
6. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
7. Cover the pan with aluminum foil and bake for 1 hour and 30 minutes.
8. Remove the foil and bake for an additional 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Invert the cake onto a wire rack and remove the parchment paper.
11. Brush the top and sides of the cake with brandy.
12. Let the cake cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
325°F
Serving size:
12-16 servings
Nutritional information:
Calories: 480
Fat: 22g
Saturated Fat: 11g
Cholesterol: 100mg
Sodium: 250mg
Carbohydrates: 66g
Fiber: 2g
Sugar: 45g
Protein: 6g
Substitutions for ingredients:
- You can use any combination of dried fruit, such as apricots, cherries, or cranberries, instead of candied fruit.
- Walnuts or almonds can be used instead of pecans.
- Orange juice or apple cider can be used instead of brandy.
Variations:
- Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg for a spiced fruitcake.
- Replace the buttermilk with sour cream for a richer cake.
- Use rum or whiskey instead of brandy.
Tips and tricks:
- Soak the raisins in warm water for 10 minutes before adding them to the batter to plump them up.
- To prevent the fruit from sinking to the bottom of the cake, toss them in a little flour before adding them to the batter.
- Store the cake in an airtight container at room temperature for up to a week.
Storage instructions:
Store the cake in an airtight container at room temperature for up to a week.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and heat in a 350°F oven for 10-15 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar or drizzle with a glaze made from powdered sugar and milk.
Garnishes:
Decorate the cake with fresh berries or candied citrus peel.
Pairings:
Serve the cake with a cup of hot cocoa or coffee.
Suggested side dishes:
Fresh fruit salad or whipped cream.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with aluminum foil.
- If the cake is not cooked through, bake it for an additional 10-15 minutes.
- If the cake is sticking to the pan, run a knife around the edges to loosen it before inverting it onto a wire rack.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands before handling food.
- Store the cake in an airtight container to prevent contamination.
Food history:
Fruitcake has been a traditional Christmas dessert for centuries, dating back to ancient Rome. It was originally made with pomegranate seeds, pine nuts, and raisins. Over time, the recipe evolved to include a variety of dried fruits and nuts.
Flavor profiles:
This fruitcake Christmas cake is sweet, nutty, and fruity with a hint of brandy.
Serving suggestions:
Serve the fruitcake Christmas cake as a dessert or as a sweet treat with a cup of tea or coffee.
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