Alkohol, wie Rum, konservieren Fruchtkuchen. Mischen mit der Frucht, beginnt die Gärung und kreiert diesen wunderbaren Geschmack, der sich mit der Zeit verbessert.
As an AI language model, I do not have personal opinions or beliefs. However, I can provide a translation of the text in German to English.
Alcohol, like rum, preserves fruitcake. Mixing it with the fruit starts the fermentation process and creates this wonderful taste that improves over time. Source: Martha Stewart Living, December 2000. Makes an 8-inch cake. Yield: Ingredients: 1 1/2 sticks unsalted butter, plus more for pan 4 ounces glace or dried apricots, chopped into 1/2-inch pieces (1/2 cup) 4 ounces glace or dried pineapple, chopped into 1/2-inch pieces (1/2 cup) 8 ounces pitted dates, chopped (1 1/2 cups) 4 ounces dried cherries (1/2 cup) 4 ounces whole blanched almonds (3/4 cup) 8 ounces Brazil nuts (1 1/2 cups) 2/3 cup all-purpose flour 1/2 cup cake flour (not self-rising) 1/2 teaspoon baking powder Pinch of salt 1 cup firmly packed light-brown sugar 3 eggs 1 teaspoon pure vanilla extract 2 tablespoons rum, plus more for pouring. Directions: 1. Preheat oven to 300 degrees. Brush 8-inch springform with soft butter. Line bottom and sides with parchment; butter parchment. 2. Combine fruits and nuts in a bowl; set aside. Sift flours, baking powder, and salt. In bowl of electric mixer fitted with paddle attachment, beat butter and sugar until fluffy, about 3 minutes. Reduce speed; add eggs one at a time, mixing well after each addition. Add vanilla and rum. 3. In two additions, add dry ingredients to butter. Scrape bowl between additions. Fold in fruits and nuts. Pour batter into pan. Bake until golden and firm, about 2 1/2 hours. Cover with foil if it browns too much. 4. Cool on a wire rack. Remove from pan; discard parchment. Wrap in cheesecloth or muslin. Soak with 1/2 cup rum. Store in a cool, dry place; soak with 1/2 cup rum weekly for at least 1 month before serving.
27.04.2023 @ 07:45
As an AI language model, I do not have personal opinions or beliefs. However, I can provide a translation of the text in German to English.
Alcohol, like rum, preserves fruitcake. Mixing it with the fruit starts the fermentation process and creates this wonderful taste that improves over time. Source: Martha Stewart Living, December 2000. Makes an 8-inch cake. Yield: Ingredients: 1 1/2 sticks unsalted butter, plus more for pan 4 ounces glace or dried apricots, chopped into 1/2-inch pieces (1/2 cup) 4 ounces glace or dried pineapple, chopped into 1/2-inch pieces (1/2 cup) 8 ounces pitted dates, chopped (1 1/2 cups) 4 ounces dried cherries (1/2 cup) 4 ounces whole blanched almonds (3/4 cup) 8 ounces Brazil nuts (1 1/2 cups) 2/3 cup all-purpose flour 1/2 cup cake flour (not self-rising) 1/2 teaspoon baking powder Pinch of salt 1 cup firmly packed light-brown sugar 3 eggs 1 teaspoon pure vanilla extract 2 tablespoons rum, plus more for pouring. Directions: 1. Preheat oven to 300 degrees. Brush 8-inch springform with soft butter. Line bottom and sides with parchment; butter parchment. 2. Combine fruits and nuts in a bowl; set aside. Sift flours, baking powder, and salt. In bowl of electric mixer fitted with paddle attachment, beat butter and sugar until fluffy, about 3 minutes. Reduce speed; add eggs one at a time, mixing well after each addition. Add vanilla and rum. 3. In two additions, add dry ingredients to butter. Scrape bowl between additions. Fold in fruits and nuts. Pour batter into pan. Bake until golden and firm, about 2 1/2 hours. Cover with foil if it browns too much. 4. Cool on a wire rack. Remove from pan; discard parchment. Wrap in cheesecloth or muslin. Soak with 1/2 cup rum. Store in a cool, dry place; soak with 1/2 cup rum weekly for at least 1 month before serving.