Zutaten für Biblical Cake
- 1 cup (2 sticks) softened unsalted butter
- 4 large eggs
- ½ teaspoon salt
- Baking Powder
- 1 cup raisins
- Mixed Spice
- 1 ½ cups granulated sugar
- 1 cup all-purpose flour
- Milk
- Honey
- Figs
- 1 cup currants
- ½ cup chopped candied citron
- ½ cup chopped candied orange peel
- ½ cup chopped pecans
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
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Zubereitung von Biblical Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round baking tin.
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, combine 1 cup raisins, 1 cup currants, ½ cup chopped candied citron, ½ cup chopped candied orange peel, ½ cup chopped pecans, 1 cup all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the fruit.
- Pour batter into the prepared tin and bake for 1 ½ to 2 hours, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 30 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
100 g
Sugar
1547g
Fat
478g
Carbs
236g
