Zutaten für California Fruitcake
- Brazil Nuts
- 1 cup chopped walnuts
- Glace Cherries
- Glazed Pineapple
- Dates
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 cups granulated sugar
- Vanilla
- 1/2 teaspoon salt
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Zubereitung von California Fruitcake
- Preheat oven to 250°F (120°C). Grease and flour a 10-inch angel food cake pan.
- In a large bowl, combine 1 cup chopped candied cherries, 1 cup chopped candied pineapple, 1 cup raisins, 1 cup chopped walnuts, and 1 cup chopped pecans.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup orange juice, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the fruit and nut mixture.
- Pour batter into the prepared pan and bake for 90-100 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be well browned.
- Let the fruitcake cool in the pan for 30 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
113 g
Sugar
3961g
Fat
601g
Carbs
445g
