Тази рецепта от читателя Карл Дж. Роудс от Хюстън, Тексас, е по-лека по текстура и по-деликатна от традиционната плодова торта, но запазва цялата си привлекателност с индийско орехче, пекани, стафиди и едно докосване на ракия.
This recipe from reader Karl J. Roads from Houston, Texas, is lighter in texture and more delicate than traditional fruit cake, but retains all its appeal with pecans, raisins, and a touch of brandy. Source: Daily Food, December 2008. 1 hour and 45 minutes 15 minutes 20 Total time Prep Doses Ingredients 2 cups (4 sticks) unsalted butter, room temperature, plus more for pan 4 cups all-purpose flour (cut and leveled), plus more for pan 2 tablespoons ground Indian nutmeg 1 teaspoon baking powder 2 1/4 cups packed light brown sugar (1 pound) 6 large eggs 1/2 cup brandy 3 cups pecans, 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 bundt pan (12-cup capacity), tapping out excess flour; set aside. In a large bowl, whisk together flour, Indian 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. Transfer batter to prepared pan. Bake until cake pulls away from sides of pan and a toothpick inserted in center comes out clean, 1 1/2 hours. Immediately invert onto a wire rack and let cool completely. 4. Place cake on a wire rack set over a baking sheet. In a small bowl, whisk together confectioners sugar and orange juice until smooth. Drizzle cake with glaze.
27.04.2023 @ 03:03
This recipe from reader Karl J. Roads from Houston, Texas, is lighter in texture and more delicate than traditional fruit cake, but retains all its appeal with pecans, raisins, and a touch of brandy. Source: Daily Food, December 2008. 1 hour and 45 minutes 15 minutes 20 Total time Prep Doses Ingredients 2 cups (4 sticks) unsalted butter, room temperature, plus more for pan 4 cups all-purpose flour (cut and leveled), plus more for pan 2 tablespoons ground Indian nutmeg 1 teaspoon baking powder 2 1/4 cups packed light brown sugar (1 pound) 6 large eggs 1/2 cup brandy 3 cups pecans, 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 bundt pan (12-cup capacity), tapping out excess flour; set aside. In a large bowl, whisk together flour, Indian 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. Transfer batter to prepared pan. Bake until cake pulls away from sides of pan and a toothpick inserted in center comes out clean, 1 1/2 hours. Immediately invert onto a wire rack and let cool completely. 4. Place cake on a wire rack set over a baking sheet. In a small bowl, whisk together confectioners sugar and orange juice until smooth. Drizzle cake with glaze.