Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup chopped mixed dried fruit
- 1/2 cup marzipan, chopped into small pieces
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, 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. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. Fold in the chopped mixed dried fruit and marzipan.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 300
Fat: 15g
Carbohydrates: 37g
Protein: 4g
Substitutions for ingredients:
- Instead of mixed dried fruit, you can use raisins, currants, or chopped dates.
- Instead of marzipan, you can use almond paste or chopped almonds.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the batter for extra crunch.
- Substitute the mixed dried fruit with candied cherries or candied citrus peel for a festive touch.
- Add a tablespoon of rum or brandy to the batter for a boozy twist.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a smooth batter.
- Fold in the dried fruit and marzipan gently to avoid overmixing the batter.
- To prevent the cake from sticking to the pan, line the bottom with parchment paper and grease the sides with butter or cooking spray.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and 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 for a simple yet elegant presentation.
Garnishes:
Top the cake with whipped cream, fresh berries, or a drizzle of melted chocolate for added flair.
Pairings:
Serve the cake with a cup of hot tea or coffee for a cozy afternoon treat.
Suggested side dishes:
Pair the cake with a side of fresh fruit or a scoop of vanilla ice cream for a satisfying dessert.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with aluminum foil halfway through the baking time.
- If the cake is not cooked through, bake it for an additional 5-10 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 handling food to prevent cross-contamination.
Food history:
Marzipan, a sweet almond paste, has been used in European desserts for centuries. It is believed to have originated in the Middle East and was brought to Europe by traders during the Renaissance.
Flavor profiles:
This Marzipan Fruit Cake is sweet, nutty, and fruity, with a hint of vanilla.
Serving suggestions:
Serve the cake on a cake stand or platter for an elegant presentation.
Related Categories
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Region: German
Taste: Sweet, Nutty, Fruity, Almond, Almond-Flavored