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Scott Phillips

Servings:10

Although it’s rich in history and holds a permanent spot in many family recipe boxes, fruitcake is a much-maligned confection in the United States. That’s unfortunate, because this classic rich, dark cake made with liquor-soaked fruit is so delectable you’ll be loath to give it away.

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For the fruit

  • 3/4 cup dark rum
  • 4 oz. dried apricots, chopped into 1/4- to 1/2-inch pieces (3/4 cup lightly packed)
  • 3盎司。干苹果,切成1/4至1/2英寸的碎片(1杯填充1杯)
  • 3盎司。醋栗或深色葡萄干(3/4杯轻轻填充)
  • 1/2茶匙。新鲜磨碎的橙皮

对于面糊

  • 5盎司。(10汤匙)无盐黄油,软化;锅的更多
  • 5盎司。(1 cup plus 1 Tbs.) unbleached all-purpose flour
  • 1/2茶匙。地面肉桂
  • 1/2茶匙。地面绿色
  • 1/4茶匙。地面豆蔻
  • 1/8 tsp. freshly grated nutmeg
  • Pinch of ground cloves
  • 2/3 cup packed dark brown sugar (preferably muscovado)
  • 1/3杯砂糖
  • 3个大鸡蛋,在室温下
  • 1/2茶匙。纯香草提取物
  • 1/4茶匙。食盐
  • 3-1/2 oz. crystallized ginger, finely chopped (1/2 cup)
  • 根据需要黑朗姆酒,for brushing

Nutritional Information

  • 卡路里(KCAL):400
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • 饱和脂肪(G):8
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3.5
  • 胆固醇(MG):95
  • 钠(MG):95
  • Carbohydrates (g): 59
  • Fiber (g): 3
  • 蛋白质(G):4

准备

浸泡水果

  • Put the rum, dried fruit, and orange zest in 2-quart saucepan, cover, and warm over medium heat until hot, 2 to 3 minutes. Remove from the heat and let cool. Refrigerate for a minimum of 24 hours and up to 3 days. Before making the cake, bring the fruit to room temperature and drain, reserving any liquid for basting. (If the fruit was very dry, it may have absorbed all the liquid.)

Make the cake

  • Position a rack in the center of the oven and heat the oven to 325°F. Butter an 8-1/2×4-1/2-inch metal loaf pan. Line the pan with two strips of parchment in opposite directions, leaving an overhang for easy removal of the cake.

    在一个中等大小的碗中,用肉桂,五香粉,豆蔻,肉豆蔻和丁香搅拌面粉。在装有桨叶附件(或在带电动手动搅拌机的大碗中)安装的立式搅拌机中,以中高速搅拌黄油和两种糖根据需要刮擦碗。每次添加碗,一次刮擦一个鸡蛋,每次添加后混合30至60秒。跳入香草和盐。加2汤匙。面粉混合物到碗中,短暂跳动。储备2汤匙。面粉混合物,然后将其余的添加到面糊中;低速打击10秒钟,将面粉加入,然后在中高1分钟。

    将结晶的生姜与排水的水果结合在一起。将面糊刮入碗的中心。将腌制的水果放在面糊的顶部,然后将保留的面粉均匀地撒在水果上。使用橡胶铲,将水果折叠到面糊中,直到均匀分布为止。将面糊刮入准备好的锅中,将其按下以消除空气口袋并使顶部平滑以使其水平。烘烤15分钟,然后将温度降低至300°F,然后烘烤,直到蛋糕的中心略微上升,中间插入的蛋糕测试仪会干净或几个潮湿的碎屑,约1-1/2小时。

    Remove the cake and let it cool in its pan on a wire rack for 20 to 30 minutes. Use the parchment overhang to lift the cake from the pan. Place it on the rack, peel down the parchment sides, and cool completely. When cool, brush the cake with 2 to 3 Tbs. of the reserved fruit-soaking liquid or fresh rum. Wrap tightly in plastic and then in foil; store the cake at room temperature for a minimum of 48 hours before serving.

    If serving within a week of baking, you do not need to baste the cake again. For longer storage, baste once a week with 1 to 2 tablespoons of rum and wrap in fresh plastic and foil. The cake will keep at room temperature for at least 3 weeks.

Tip

If you can find it, use muscovado sugar. Made from sugar cane juice, it has a smoky, spicy complexity, with notes of butterscotch.

(4个评分) Read Reviews
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评论(4 reviews)

  • Jijo|12/16/2020

    Just awesome Christmas cake. I like to coat the loaf with fine powdered sugar or, if it’s round, then thin layer of hard sugar icing. Heavenly

  • Lutefisk50|12/10/2016

    The best!! Not the usual "door stop" -- delicious. I make it every year!

  • 拉尔彻|12/07/2014

    当我看到这个食谱时,我认为那会很好,而且比好好好,真是太棒了!我将食谱翻了一番,制作了四个迷你面包。我曾计划在圣诞节礼物时放弃一些,但我们非常喜欢它,以至于我认为我必须再批量赠送!

  • Betsymik|03/12/2011

    This cake is delicious, and yes, the waiting time does make it better! I've never liked fruitcake, so I was reluctant when my husband wanted to use our home-dried fruit. That was what gave it a lovely texture, so different from the rubber tire magic of candied citron. The muscovado sugar was a pleasant discovery for us. We'll double the batch next year, and we'll start in September. We might give some to very special people.

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