Ingredients with Measurements:
- 2 cups mixed dried fruit (raisins, currants, apricots, cranberries)
- 1 cup chopped candied fruit (citrus peel, cherries)
- 1 cup chopped nuts (walnuts, almonds)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 3 large eggs
- 1/4 cup brandy
Special equipment needed:
- 9-inch loaf pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 325°F. Line a 9-inch loaf pan with parchment paper.
2. In a mixing bowl, combine the mixed dried fruit, candied fruit, and nuts. Set aside.
3. In another mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and cloves.
4. In a large mixing bowl, beat the butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Fold in the fruit and nut mixture until evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove the fruitcake from the oven and let it cool in the pan for 10 minutes.
10. Brush the top of the fruitcake with brandy.
11. Remove the fruitcake from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 47g
Protein: 5g
Sodium: 20mg
Sugar: 34g
Substitutions for ingredients:
- You can use any combination of dried fruit and nuts that you like.
- If you don't have brandy, you can use rum or whiskey.
Variations:
- You can add 1/2 cup of chopped dates or figs to the fruit mixture.
- You can add 1/4 cup of orange juice to the batter for a citrusy flavor.
Tips and tricks:
- Soak the dried fruit in brandy overnight for a richer flavor.
- Use a serrated knife to slice the fruitcake for clean cuts.
- Wrap the fruitcake tightly in plastic wrap and store it in the refrigerator for up to 2 weeks.
Storage instructions:
Wrap the fruitcake tightly in plastic wrap and store it in the refrigerator for up to 2 weeks.
Reheating instructions:
To reheat the fruitcake, wrap it in aluminum foil and place it in a preheated 325°F oven for 10-15 minutes.
Presentation ideas:
Serve the fruitcake on a platter with a dusting of powdered sugar.
Garnishes:
- Sprinkle chopped nuts on top of the fruitcake.
- Top with whipped cream or vanilla ice cream.
Pairings:
- Serve with a cup of hot tea or coffee.
- Pair with a glass of red wine.
Suggested side dishes:
- Serve with a side of fresh fruit or a fruit salad.
Troubleshooting advice:
- If the fruitcake is too dry, brush it with more brandy or orange juice.
- If the fruitcake is too moist, bake it for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the fruitcake in the refrigerator to prevent spoilage.
Food history:
Fruitcake has been a traditional holiday dessert for centuries. It originated in ancient Rome, where it was made with pomegranate seeds, pine nuts, and raisins. Over time, the recipe evolved to include a variety of dried fruits and nuts, as well as spices like cinnamon and nutmeg.
Flavor profiles:
The spiced fruitcake has a rich and fruity flavor with a hint of brandy. The cinnamon, nutmeg, ginger, and cloves add warmth and depth to the cake.
Serving suggestions:
Serve the fruitcake as a dessert or as a sweet snack with a cup of tea or coffee.
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