Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup mixed dried fruit (raisins, currants, apricots, cherries, etc.)
- 1/2 cup chopped walnuts
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
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 together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, and mix until just combined.
7. Fold in the mixed dried fruit and chopped walnuts.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 45-50 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 transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Total time: 1 hour 10 minutes
5. Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Per serving:
Calories: 350
Fat: 15g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 250mg
Carbohydrates: 50g
Fiber: 2g
Sugar: 30g
Protein: 6g
Substitutions for ingredients:
- You can use any combination of dried fruit you like, such as dates, figs, or cranberries.
- You can use any type of nut you like, such as pecans or almonds.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- You can add a teaspoon of cinnamon or mixed spice to the flour mixture for extra flavor.
- You can add a tablespoon of orange zest to the batter for a citrusy twist.
- You can soak the dried fruit in rum or brandy overnight for a boozy version of the cake.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar, or the mixture will be lumpy.
- Don't overmix the batter, or the cake will be tough.
- If the top of the cake is browning too quickly, cover it with foil for the last 10-15 minutes of baking.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 5 days.
- You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in foil before freezing.
Reheating instructions:
- To reheat the cake, wrap it in foil and warm it in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Cut the cake into wedges and arrange them on a platter with fresh berries and mint leaves.
Garnishes:
- Fresh berries
- Mint leaves
- Powdered sugar
- Whipped cream
- Vanilla ice cream
Pairings:
- Hot tea or coffee
- Mulled wine or cider
- Irish cream liqueur
Suggested side dishes:
- Fresh fruit salad
- Cheese and crackers
- Vegetable crudités with dip
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon or two of milk to the batter.
- If the cake is too moist, try reducing the amount of buttermilk or adding a little more flour to the batter.
- If the cake is not rising properly, make sure your baking powder and baking soda are fresh and not expired.
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.
- If you're using dried fruit that has been sitting in your pantry for a while, make sure to inspect it for any signs of mold or spoilage before using it in the cake.
Food history:
- Fruit cake has been a popular dessert for centuries, with variations found in many cultures around the world.
- In Ireland, fruit cake is often served at Christmas and other special occasions.
Flavor profiles:
- The Knockanore Plain Fruit Cake is a sweet and nutty cake with a mix of dried fruit and chopped walnuts.
Serving suggestions:
- Serve the cake as a dessert or with afternoon tea.
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Region: Irish