The wonderful combination of nuts and dried fruits with barely is enough to make cake to hold it all together. This Fruit Cake recipe is adapted it with raisins, currants, dried cranberries, dried figs and prunes, dried apricots, and candied fruit and peel (candied fruit is preserved fruit that has been dipped several times in a concentrated sugar syrup). Nuts are also included as is ground almonds.
Fruit Cake
Take a nonstick vegetable spray, an 8 inch (20 cm) spring form pan with a removable bottom. Apply the bottom of the pan with buttered parchment paper. Preheat the oven to 320 degrees F. Beat the butter and sugars until light and fluffy using bowl of your electric mixer, or with a hand mixer.Scrape down the sides of the bowl as needed. Add the brandy, juice and zest of the orange, and zest of the lemon.
Then fold in the ground almonds, chopped nuts, and all the dried and candied fruits. In a separate bowl, whisk together the flour, salt, and baking powder and fold this into the cake batter.if desired, decorate the top of the cake with blanched almonds.
Place the pan on a larger baking sheet. Bake in the preheated oven for 1 hour.Reduce the temperature to 300 degrees F (150 degrees C) and continue to bake the cake until a long skewer inserted into the center of the cake comes out with just a few moist crumbs. Remove the cake from the oven and place on a wire rack to cool completely. With a skewer poke holes in the top surface of the cake and brush with a little brandy. Wrap the cake thoroughly in plastic wrap and aluminum foil and place in a cake tin. This cake will keep several weeks or it can be frozen.
Fruitcake-Making Tips
To prevent over-browning, line the bottom and sides of the pan with foil. If you leave extra foil overlapping the sides, be easier to remove the cake.
When baking, set the fruitcake pan in a baking pan half-filled with water to prevent burning around the edges.
Let fruitcake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
For long-term storage, bury the linen and foil wrapped fruitcake in a tin filled with powdered sugar.
Then fold in the ground almonds, chopped nuts, and all the dried and candied fruits. In a separate bowl, whisk together the flour, salt, and baking powder and fold this into the cake batter.if desired, decorate the top of the cake with blanched almonds.
Place the pan on a larger baking sheet. Bake in the preheated oven for 1 hour.Reduce the temperature to 300 degrees F (150 degrees C) and continue to bake the cake until a long skewer inserted into the center of the cake comes out with just a few moist crumbs. Remove the cake from the oven and place on a wire rack to cool completely. With a skewer poke holes in the top surface of the cake and brush with a little brandy. Wrap the cake thoroughly in plastic wrap and aluminum foil and place in a cake tin. This cake will keep several weeks or it can be frozen.
Fruitcake-Making Tips
To prevent over-browning, line the bottom and sides of the pan with foil. If you leave extra foil overlapping the sides, be easier to remove the cake.
When baking, set the fruitcake pan in a baking pan half-filled with water to prevent burning around the edges.
Let fruitcake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
For long-term storage, bury the linen and foil wrapped fruitcake in a tin filled with powdered sugar.
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