Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1/2 cup currants
- 1/2 cup candied cherries
- 1/2 cup candied orange peel
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, until well combined. Beat in vanilla extract.
4. Gradually add flour mixture to butter mixture, alternating with milk, until all ingredients are combined.
5. Stir in walnuts, raisins, currants, candied cherries, and candied orange peel.
6. Pour batter into prepared pan and spread evenly.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F (175°C)
Serving Size: 8-10
Nutritional Information:
Calories: 400 kcal
Fat: 17 g
Carbohydrates: 57 g
Protein: 6 g
Substitutions for Ingredients
- Butter: Can be substituted with margarine or coconut oil.
- Milk: Can be substituted with almond milk or soy milk.
- Walnuts: Can be substituted with pecans or almonds.
- Raisins: Can be substituted with dried cranberries or dried blueberries.
- Currants: Can be substituted with dried cherries or dried apricots.
- Candied cherries: Can be substituted with dried cranberries or dried blueberries.
- Candied orange peel: Can be substituted with candied lemon peel or candied lime peel.
Variations:
- Add 1/2 cup of chocolate chips for a chocolate version of the cake.
- Add 1/2 teaspoon of ground cinnamon or ground nutmeg for a spiced version of the cake.
- Add 1/2 cup of shredded coconut for a tropical version of the cake.
Tips and Tricks:
- Make sure all ingredients are at room temperature before beginning.
- Use a light hand when stirring in the dry ingredients.
- Grease and flour the pan before adding the batter. This will help the cake release easily from the pan.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F (175°C) for 10 minutes.
Presentation Ideas:
Serve the cake with a dollop of whipped cream and a sprinkle of chopped walnuts.
Garnishes:
Garnish with a sprinkle of powdered sugar or a drizzle of chocolate sauce.
Pairings:
Pair with a cup of coffee or a glass of cold milk.
Suggested Side Dishes:
Serve with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the cake is too moist, bake for an additional 5-10 minutes.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Use clean utensils and bowls when preparing the batter.
- Make sure the cake is completely cooled before serving.
Food History:
Sekacz cake is a traditional Polish cake that has been around for centuries. It is made with a unique layering technique that creates a beautiful pattern in the cake.
Flavor Profiles:
This cake has a sweet and nutty flavor with hints of citrus from the candied orange peel.
Serving Suggestions:
Serve as a dessert or as a snack with a cup of tea or coffee.
Related Categories
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Region: Polish