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Receta Buttermilk Fruitcake
by Global Cookbook

Buttermilk Fruitcake
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Ingredientes

  • 1/2 c. minced dry apricots (about 3 1/2 ounces)
  • 1/2 c. minced pitted prunes (about 3 3/4 ounces)
  • 1/4 c. minced pecans (about 1 oz)
  • 1/2 c. Cognac or possibly other brandy
  • 3 c. sifted all purpose flour
  • 1 tsp baking pwdr
  • 1/2 tsp baking soda
  • 1 c. unsalted butter room temperature (2 sticks)
  • 2 c. sugar
  • 3 lrg Large eggs
  • 2 tsp vanilla extract
  • 1 c. buttermilk Powdered sugar

Direcciones

  1. Combine apricots, prunes and pecans in small bowl. Pour Cognac over.
  2. Cover mix and let stand at room temperature 1 hour, stirring occasionally.
  3. Preheat oven to 350F. Butter 9-inch square baking pan with 2-inch-high sides. Line bottom with parchment. Butter parchment. Combine flour, baking pwdr and baking soda in medium bowl. Using electric mixer, beat unsalted butter and 2 c. sugar in large bowl till fluffy. Add in Large eggs 1 at a time, beating well after each addition. Fold in vanilla extract.
  4. Stir dry ingredients into butter mix alternately with buttermilk, beginning and ending with dry ingredients. Fold in fruit with soaking liquid.
  5. Transfer batter to prepared pan. Bake till cake is brown and crusty and tester inserted into center comes out clean, about 1 hour 15 min.
  6. Cold cake in pan 15 min. Turn cake out onto rack and cold completely.
  7. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.) Sprinkle with powdered sugar.
  8. Serves 10 to 12.