Zutaten für Fruitcake By Kato Baby
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Zubereitung von Fruitcake By Kato Baby
- Preheat oven to 275°F (135°C). Grease and line a suitable sized baking pan (small, medium, or large – adjust baking time accordingly).
- Cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, toss 1 cup each of chopped dried cranberries, currants, raisins, and chopped pecans with 1 cup all-purpose flour. (Note: leave whole candied cherries and ginger intact unless otherwise noted below)
- If using large pieces of pineapple, cut into bite-sized pieces.
- Add the remaining 2 cups of all-purpose flour and ½ cup brandy to the creamed butter mixture, mixing until just combined.
- Gently fold in the fruit and nut mixture until evenly distributed.
- Pour batter into prepared pan.
- Bake at 275°F (135°C): 3 hours for small cake, 4 hours for medium, and 5 hours for a large cake. Check for doneness with a wooden skewer – it should come out with moist crumbs, not completely clean.
- Let the cake cool completely in the pan.
- Once cooled, baste the cake generously with additional brandy every few hours over 3-4 days. This enhances the flavor and keeps the cake moist.
- For serving, frost with a thick almond frosting (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
253g
Fat
84g
Carbs
33g
