Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup chopped dates
- 1/2 cup chopped raisins
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Grease a 9-inch cake pan with butter or cooking spray.
3. In a mixing bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until well combined.
7. Fold in the chopped pecans, dates, and raisins.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes.
11. Transfer the cake to a wire rack and let it cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 60g
Protein: 6g
Sodium: 230mg
Sugar: 40g
Substitutions for ingredients:
- Pecans can be substituted with walnuts or almonds.
- Dates can be substituted with dried figs or prunes.
- Raisins can be substituted with dried cranberries or cherries.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Replace the vanilla extract with almond extract for a nutty flavor.
- Drizzle caramel sauce over the top of the cake for added sweetness.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter as it can result in a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing to prevent it from crumbling.
Storage instructions:
Store the Modjeska Cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar or decorate it with whipped cream and fresh berries.
Garnishes:
Fresh berries, whipped cream, powdered sugar, caramel sauce.
Pairings:
Coffee, tea, hot chocolate.
Suggested side dishes:
Fresh fruit salad, vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, reduce the amount of milk in the recipe.
Food safety advice:
- Make sure to wash your hands and all equipment before starting the recipe.
- Store the cake in an airtight container to prevent contamination.
Food history:
The Modjeska Cake is named after the famous Polish actress Helena Modjeska. It is a traditional dessert that originated in Poland and is now popular in many countries around the world.
Flavor profiles:
The Modjeska Cake is a sweet and nutty dessert with a hint of fruitiness from the dates and raisins.
Serving suggestions:
Serve the Modjeska Cake as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: Polish