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Receta Fruitcake (Martha Stewart)

Name: Fruitcake (Martha Stewart)
Ingredients: 1 c. room temperature unsalted butter plus more; 1 c. vanilla-wafer crumbs for coating pan; 2 c. all-purpose flour; 2 tsp baking pwdr; 1/2 tsp salt; 1 1/3 c. golden brown raisins; 3 Tbsp. finely-minced candied orange peel; 2 Tbsp. finely-minced candied fruitcake fruits; 1/4 c. blanched almonds finely minced; 1 c. sugar; 5 lrg Large eggs

de Global Cookbook

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Ingredientes

1 c. room temperature unsalted butter plus more
1 c. vanilla-wafer crumbs for coating pan
2 c. all-purpose flour
2 tsp baking pwdr
1/2 tsp salt
1 1/3 c. golden brown raisins
3 Tbsp. finely-minced candied orange peel
2 Tbsp. finely-minced candied fruitcake fruits
1/4 c. blanched almonds finely minced
1 c. sugar
5 lrg Large eggs

Direcciones

Heat oven to 350 degrees. Butter a 10-inch fluted tube-cake pan, and dust lightly with vanilla-wafer crumbs. Set aside.
In a small bowl, combine flour, baking pwdr, and salt. In a second small bowl, combine raisins, orange peel, candied fruits, and almonds. Add in 1 Tbsp. of the flour mix to fruit, toss to coat each piece well.
In a large bowl, using a handheld electric mixer, cream the butter and sugar till blended; add in the Large eggs one at a time, and beat till light and fluffy. Mix the flour into the butter; add in the raisin mix, blending well to combine.
Pour mix into the prepared cake pan, and smooth out batter. Bake till a cake tester inserted in the center comes out clean, 50 to 60 min. Transfer cake in pan to wire rack to cold slightly, about 5 min. Invert cake onto a wire rack, to cold completely.
This recipe yields one 10-inch cake.
Yield: 1 ten-inch cake