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Traditional Holiday Fruit cake
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Ingredients:
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Directions:Preheat the oven to 325°F (163°C). Grease and flour a loaf pan.In a medium bowl, whisk together the flour, baking powder, and salt.In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.Fold in the dried fruit mix and nuts until evenly distributed.Pour the batter into the prepared loaf pan, smoothing the top. Arrange the candied cherries on top for decoration.Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.Prep Time: 20 minutes | Cooking Time: 80 minutes | Total Time: 1 hour 40 minutesKcal: 320 kcal | Servings: 10 servings
Traditional Holiday Fruit cake
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup dried fruit mix (cherries, pineapple, apricots, etc.)
1/2 cup nuts (walnuts, pecans), chopped
1/4 cup candied cherries, halved
1/4 cup green candied cherries, halved
1/4 cup red candied cherries, halved
Directions:
Preheat the oven to 325°F (163°C). Grease and flour a loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the dried fruit mix and nuts until evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top. Arrange the candied cherries on top for decoration.
Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 80 minutes | Total Time: 1 hour 40 minutes
Kcal: 320 kcal | Servings: 10 servings
