Ingredientes para Rich Dark Fruitcake 1970
- Salted Butter
- 1 ½ cups granulated sugar
- All Purpose Flour
- ½ cup grape jelly
- Unsweetened Chocolate
- 2 teaspoons baking powder
- 4 large egg yolks
- Orange, Juice Of
- 1 cup grape juice
- Blanched Slivered Almond
- Pecan Halves
- Seedless Raisins
- Sultana Raisin
- Pineapple
- Candied Red Cherries
- Green Glazed Cherries
- Candied Citron Peel
- 4 large egg whites
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Rich Dark Fruitcake 1970? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Rich Dark Fruitcake 1970
- Preheat oven to 275°F (135°C). Baking times vary by pan size: 4x4 inch pan (75 minutes), 6x6 inch pan (180 minutes), 8x8 inch pan (270 minutes).
- Line your chosen cake pan (plus one extra) with three layers of brown, greased parchment paper.
- Grease the sides of the pan next to the batter.
- Place a small dish of water in the bottom of the oven to create steam and maintain moisture.
- To test for doneness, gently press your finger into the center of the cake. If it leaves no dent, press firmly. The cake should be firm to the touch or slightly springy.
- Prepare almonds: Soak overnight in 1 cup orange juice.
- Prepare fruit: Soak overnight in 1 cup grape juice. Sprinkle 2 tablespoons flour over the fruit to prevent sinking.
- Cream 1 cup (2 sticks) softened (but not melted) butter with 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large egg yolks, one at a time, mixing well after each addition.
- Stir in ½ cup grape jelly and ½ cup melted, cooled dark chocolate.
- In a separate bowl, whisk together 2 cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the soaked fruit (drain excess liquid), 1 cup chopped almonds, and 1 cup chopped pecans.
- In a separate bowl, beat 4 large egg whites until stiff peaks form. Gently fold into the batter.
- Pour batter into the prepared pan(s) and bake according to the time specified above.
- Let the fruitcake cool completely in the pans before removing and storing.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
2782g
Fat
373g
Carbs
308g
