Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup raisins
- 1 cup chopped dried apricots
- 1 cup chopped dried figs
- 1 cup chopped dates
- 1 cup chopped walnuts
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually add flour mixture to butter mixture, alternating with buttermilk, until well combined.
5. Fold in raisins, apricots, figs, dates, and walnuts.
6. Pour batter into prepared pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 19g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 280mg
Carbohydrates: 68g
Fiber: 4g
Sugar: 43g
Protein: 6g
Substitutions for ingredients:
- You can use any combination of dried fruits and nuts that you like.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
Variations:
- You can add a tablespoon of orange zest to the batter for a citrusy flavor.
- You can substitute the walnuts with pecans or almonds.
- You can add a tablespoon of brandy or rum to the batter for an extra kick.
Tips and tricks:
- Make sure all your ingredients are at room temperature before starting.
- Don't overmix the batter or the cake will be tough.
- You can soak the dried fruits in brandy or rum overnight for a richer flavor.
- Dust the top of the cake with powdered sugar before serving.
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.
Reheating instructions:
- To reheat the cake, wrap it in foil and place it in a preheated 350°F (180°C) oven for 10-15 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar and garnish with fresh berries.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Fresh berries
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of buttermilk or adding a tablespoon of flour to the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before starting.
- Check the expiration date on all ingredients.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Fruit cakes have been around since ancient times and were often used as a way to preserve fruits and nuts.
Flavor profiles:
- This cake has a sweet and nutty flavor with hints of cinnamon and nutmeg.
Serving suggestions:
- Serve this cake as a dessert or a sweet snack.
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