Tämä resepti lukijasta Carol J. Rhodes Houstonista, Texasista, on kevyempi rakenne ja herkempi kuin perinteinen fruitcake, mutta pitää kaiken sen valituksen muskottipähkinää, pekaanipähkinöitä, rusinoita ja konjakkia.
This recipe from reader Carol J. Rhodes in Houston, Texas has a lighter texture and is more delicate than traditional fruitcake, but still has all the appeal of nutmeg, pecans, raisins, and brandy. Source: Everyday Food, December 2008 1 hour 45 min 15 min 20 Total time prep Servings ingredients 2 cups (4 sticks) unsalted butter, room temperature, plus more for pan 4 cups flour (spooned and leveled), plus more for pan 2 tablespoons peanut butter 1 teaspoon baking powder 2 1/4 cups packed light-brown sugar (1 pound) 6 large eggs 1/2 cup brandy 3 cups pecans, finely chopped (about 12 ounces) 3 cups raisins (1 pound) 1 cup confectioners sugar 1 tablespoon plus 1 teaspoon orange juice instructions 1. Preheat oven to 350 degrees. Butter and flour a tube pan (12-cup capacity), tapping out excess flour; set aside. In a large bowl, whisk together flour, nutmeg, and baking powder; set aside. 2. In another large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add brandy; beat until combined. With mixer on low, gradually add flour mixture; beat just until combined (do not overmix). Fold in pecans and raisins. 3. Spoon batter into prepared pan. Bake until cake pulls away from sides of pan and a toothpick inserted on top comes out clean, 1 1/2 hours. Immediately transfer to a wire rack and let cool completely. 4. Place rack with cake over a rimmed baking sheet lined with parchment paper. Whisk together confectioners sugar and orange juice in a small bowl. Drizzle over cake, rotating cake to coat completely.
27.04.2023 @ 02:58
This recipe from reader Carol J. Rhodes in Houston, Texas has a lighter texture and is more delicate than traditional fruitcake, but still has all the appeal of nutmeg, pecans, raisins, and brandy. Source: Everyday Food, December 2008 1 hour 45 min 15 min 20 Total time prep Servings ingredients 2 cups (4 sticks) unsalted butter, room temperature, plus more for pan 4 cups flour (spooned and leveled), plus more for pan 2 tablespoons peanut butter 1 teaspoon baking powder 2 1/4 cups packed light-brown sugar (1 pound) 6 large eggs 1/2 cup brandy 3 cups pecans, finely chopped (about 12 ounces) 3 cups raisins (1 pound) 1 cup confectioners sugar 1 tablespoon plus 1 teaspoon orange juice instructions 1. Preheat oven to 350 degrees. Butter and flour a tube pan (12-cup capacity), tapping out excess flour; set aside. In a large bowl, whisk together flour, nutmeg, and baking powder; set aside. 2. In another large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add brandy; beat until combined. With mixer on low, gradually add flour mixture; beat just until combined (do not overmix). Fold in pecans and raisins. 3. Spoon batter into prepared pan. Bake until cake pulls away from sides of pan and a toothpick inserted on top comes out clean, 1 1/2 hours. Immediately transfer to a wire rack and let cool completely. 4. Place rack with cake over a rimmed baking sheet lined with parchment paper. Whisk together confectioners sugar and orange juice in a small bowl. Drizzle over cake, rotating cake to coat completely.