As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
“Bake these brandy cakes two days in advance and cut them into pieces before serving. Source: Daily Food, December 2007. 1 hour 15 minutes, 25 minutes, makes 24. Total time, preparation, yield. Ingredients: 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan. 2 cups all-purpose flour (spooned and leveled). 1/2 teaspoon salt. 1 cup brandy. 5 cups mixed dried fruit (see Cooks Notes), coarsely chopped. 2 cups packed light brown sugar. 3 large eggs. 1 teaspoon pure vanilla extract. Confectioners sugar, for dusting (optional). Directions: 1. Preheat oven to 350 degrees. Brush a 9×13-inch baking pan with butter. Line with parchment paper, leaving a 2-inch overhang on both sides; butter paper and set aside. In a medium bowl, whisk together flour and salt; set aside. 2. In a medium saucepan, heat brandy until simmering. Remove from heat and stir in fruit; cool to room temperature. Toss fruit mixture with 1 cup flour mixture; set aside. 3. Using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition; mix in vanilla. With mixer on low, add remaining flour mixture; mix until just combined. Fold in fruit mixture; transfer batter to prepared pan, smoothing top. 4. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 1 hour. Using parchment overhang, lift cake from pan; transfer to wire rack to cool completely (still on paper). Invert fruitcake, peel off paper; stand upright and cut into 24 diamonds. Dust with confectioners sugar, if desired. Cooks Notes: Use a mix of dried fruits, such as raisins, apricots, cranberries, dates, prunes, cherries, or pineapple, to achieve a traditional fruitcake flavor. Choose 2 or 3 of your favorites to create your own version.”
This is a recipe for brandy fruitcake, which can be made in advance and
Wilson
27.04.2023 @ 08:40
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
“Bake these brandy cakes two days in advance and cut them into pieces before serving. Source: Daily Food, December 2007. 1 hour 15 minutes, 25 minutes, makes 24. Total time, preparation, yield. Ingredients: 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan. 2 cups all-purpose flour (spooned and leveled). 1/2 teaspoon salt. 1 cup brandy. 5 cups mixed dried fruit (see Cooks Notes), coarsely chopped. 2 cups packed light brown sugar. 3 large eggs. 1 teaspoon pure vanilla extract. Confectioners sugar, for dusting (optional). Directions: 1. Preheat oven to 350 degrees. Brush a 9×13-inch baking pan with butter. Line with parchment paper, leaving a 2-inch overhang on both sides; butter paper and set aside. In a medium bowl, whisk together flour and salt; set aside. 2. In a medium saucepan, heat brandy until simmering. Remove from heat and stir in fruit; cool to room temperature. Toss fruit mixture with 1 cup flour mixture; set aside. 3. Using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition; mix in vanilla. With mixer on low, add remaining flour mixture; mix until just combined. Fold in fruit mixture; transfer batter to prepared pan, smoothing top. 4. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 1 hour. Using parchment overhang, lift cake from pan; transfer to wire rack to cool completely (still on paper). Invert fruitcake, peel off paper; stand upright and cut into 24 diamonds. Dust with confectioners sugar, if desired. Cooks Notes: Use a mix of dried fruits, such as raisins, apricots, cranberries, dates, prunes, cherries, or pineapple, to achieve a traditional fruitcake flavor. Choose 2 or 3 of your favorites to create your own version.”
This is a recipe for brandy fruitcake, which can be made in advance and