Ingredientes para Cranberry Fruitcake
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups walnuts (chopped)
- Golden Raisins
- Dried Cranberries
- Granulated Sugar
- Unsalted Butter
- 4 large eggs
- 2 tablespoons brandy
- Pure Vanilla Extract
- 3/4 cup walnut halves
- 1/2 cup apple jelly
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Cómo preparar Cranberry Fruitcake
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch tube baking pan with a removable bottom.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt. Set aside.
- In a large bowl, combine 2 cups walnuts (chopped), 1 1/2 cups raisins, 1 cup dried cranberries, and 1 tablespoon flour. Toss gently to coat. Set aside.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar on low speed until combined. Beat on high speed for 2 minutes until light and fluffy.
- Reduce speed to low and beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 2 tablespoons brandy. Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined.
- Gently fold in the walnut, raisin, and cranberry mixture. Pour batter into the prepared pan.
- Top with 3/4 cup walnut halves.
- Bake for 75-85 minutes, or until a wooden skewer inserted into the center comes out clean. If browning too quickly, tent loosely with foil.
- Remove from oven and let cool in the pan for 10 minutes.
- Run a thin knife or spatula around the edges of the cake to loosen. Invert the cake onto a wire rack to cool completely.
- Once completely cool, melt 1/2 cup apple jelly and brush over the top of the cake for a beautiful glaze.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
75g
Fat
30g
Carbs
10g
