Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup dark rum
- 1 cup mixed candied fruit
- 1 cup raisins
- 1 cup chopped pecans
Special equipment needed:
- 9-inch loaf pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Wooden spoon
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 325°F. Line the loaf pan with parchment paper and set aside.
2. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate mixing bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the rum, and mix until well combined.
6. Fold in the candied fruit, raisins, and pecans with a wooden spoon.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 1 hour and 30 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 18g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 170mg
Carbohydrates: 58g
Fiber: 2g
Sugar: 38g
Protein: 5g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Mixed candied fruit can be substituted with dried cranberries or cherries.
- Pecans can be substituted with walnuts or almonds.
Variations:
- Add 1/2 teaspoon of ground cinnamon or nutmeg for a spiced version.
- Replace the rum with brandy or whiskey for a different flavor.
- Add 1/2 cup of chopped dates for a richer texture.
Tips and tricks:
- Soak the candied fruit and raisins in rum overnight for a more intense flavor.
- Wrap the fruitcake in plastic wrap and store it in the refrigerator for up to 2 weeks.
- Brush the top of the fruitcake with rum or brandy before serving for an extra kick of flavor.
Storage instructions:
Wrap the fruitcake in plastic wrap and store it in the refrigerator for up to 2 weeks.
Reheating instructions:
Slice the fruitcake and microwave it for 10-15 seconds or until warm.
Presentation ideas:
Serve the fruitcake on a festive platter with a dusting of powdered sugar.
Garnishes:
Top with whipped cream and a sprinkle of cinnamon.
Pairings:
Serve with a hot cup of tea or coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a cheese plate.
Troubleshooting advice:
- If the fruitcake is too dry, brush it with rum or brandy before serving.
- If the fruitcake is too moist, bake it for an additional 10-15 minutes.
Food safety advice:
Make sure to store the fruitcake in the refrigerator to prevent spoilage.
Food history:
Fruitcake has been a traditional holiday dessert for centuries, dating back to ancient Rome.
Flavor profiles:
The fruitcake has a sweet and nutty flavor with a hint of rum.
Serving suggestions:
Serve the fruitcake as a dessert or as a sweet treat with tea or coffee.
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