Esta es una exhibición prevé de cómo se va ver la receta de 'Newfoundland Fruit Cake' imprimido.

Receta Newfoundland Fruit Cake
by Global Cookbook

Newfoundland Fruit Cake
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 1 1/2 lb golden brown seedless raisins (43/4 c.)
  • 8 ounce red glace cherries (1 1/4 c.)
  • 8 ounce candied pineapple pcs (1/2 c.)
  • 8 ounce dry apricots (1 2/3 c.)
  • 8 ounce pecans (2 c., see note)
  • 8 ounce almonds slivered (13/4 c., see note)
  • 8 ounce walnuts (13/4 c., see note)
  • 1 1/2 c. hot water
  • 1 1/4 c. fine granulated sugar (see note)
  • 3/4 lb butter
  • 1 tsp grnd nutmeg
  • 1 tsp grnd cloves
  • 1 tsp grnd allspice
  • 1/2 tsp salt
  • 3 1/4 c. sifted all-purpose flour
  • 1 1/4 tsp baking pwdr
  • 1 tsp baking soda
  • 5 x Large eggs
  • 1/4 c. whipping cream
  • 1 1/2 Tbsp. vanilla

Direcciones

  1. Preheat oven to 275 degrees. Line two 10-by-5 inch loaf pans with parchment paper. Grease the bottom and sides with butter.
  2. Coarsely chop raisins, cherries, pineapple, apricots, pecans, almonds and walnuts with a knife. Using a food processor would chop everything too fine.
  3. To a large pot, add in the fruits, nuts, water, sugar, butter, nutmeg, cloves, allspice and salt. Bring to a boil on medium-high heat, stirring often, and boil for 1 minute. Remove pan from heat and cold.
  4. Sift together flour, baking pwdr and baking soda.
  5. In a small dish beat Large eggs, whipping cream and vanilla just till mixed together.
  6. Add in flour mix gradually to cooled fruit and nuts. Add egg mix, stirring everything till perfectly blended (no lumps in flour). Batter will be quite wet.
  7. Ladle batter into loaf pans. Place an ovenproof container (like a 9-by-13 inch pan) of warm tap water on the shelf under the loaf pans to create steam and moisture.
  8. Bake cakes in middle rack of oven for approximately 2 1/2 to 3 hrs, checking to make sure tops don't get too brown. Adding a layer of parchment paper over the cakes after about 30 min of baking will keep the tops from getting too dark.
  9. Test cake with toothpick in the center. Cake is done when toothpick comes out clean. Top of cakes may be a little tacky to touch when first removed from oven.
  10. When cakes are done, remove from oven. Let cakes cold in pans, then turn out onto a cake rack.
  11. Wrap well in heavy-duty foil, then double plastic freezer bags to freeze or possibly chill.
  12. Slices best when cake is chilled.
  13. Note: Any combination of nuts will be OK.
  14. Note: Use Baker's Sugar or possibly process granulated sugar in blender or possibly food processor.