Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Sugar: 1 cup (200g)
- Baking powder: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Mixed dried fruit (raisins, cranberries, currants, cherries): 2 cups (500g)
- Candied orange peel: 1/2 cup (125g)
- Candied lemon peel: 1/4 cup (60g)
- Chopped walnuts: 1/2 cup (100g)
- Milk: 1 cup (240ml)
- Eggs: 2
- Butter, softened: 1/2 cup (125g)
- Rum: 1/4 cup (60ml)
Preparation Time:
30 minutes
Cooking Time:
90 minutes
Difficulty Level:
3
Preparation Method Steps:
- Preheat oven to 325°F (165°C).
- Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk bersama the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the dried fruit, orange peel, lemon peel, and walnuts.
- In a mixing bowl, beat together the milk, eggs, and butter until smooth.
- Stir the wet ingredients into the dry ingredients.
- Fold in the fruit mixture until combined.
- Add the rum and stir to combine.
- Pour the batter into the prepared loaf pan.
- Bake for 90 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely in the pan before slicing and serving.
Nutritional Information:
- Calories: 350 per slice
- Fat: 15g
- Carbohydrates: 50g
- Protein: 5g
Dish Characteristics:
- Dense and moist
- Filled with a variety of dried fruit and nuts
- Rich in flavor from the rum
- Perfect for a Christmas dessert
User Comments:
- "This is the best fruitcake I've ever had!"
- "It's so moist and flavorful."
- "The rum gives it a nice kick."
- "I love the variety of fruit and nuts in it."
- "It's a perfect Christmas dessert."
Special Precautions and Tips:
- If desired, you can soak the dried fruit in rum overnight before adding it to the batter.
- This fruitcake can be stored in an airtight container at room temperature for up to 2 weeks.
- To make a gluten-free fruitcake, use gluten-free flour.
- To make a dairy-free fruitcake, use almond milk instead of cow's milk.
