Christmas Nut Cake

Ingredients and Weight:

• 2 cups (250g) all-purpose flour
• 1 teaspoon (5g) baking powder
• 1/2 teaspoon (2.5g) baking soda
• 1/2 teaspoon (2.5) salt
• 1 cup (2 sticks/227g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 4 large eggs
• 1 cup (240ml) buttermilk
• 1 cup (120g) chopped walnuts
• 1 cup (120g) chopped pecans
• 1 cup (120g) chopped almonds
• 1/2 cup (120g) chopped dried cranberries
• 1/2 cup (120g) chopped dried cherries
• 1/2 cup (120g) chopped candied orange peel

Preparation Time:

30 minutes

Cooking Time:

1 hour 15 minutes

Difficulty Level:

2 (Moderate)

Preparation Method Steps:

1. Preheat oven to 325°F (162°C). Grease and flour a 10-inch (25 cm) bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in buttermilk.
4. Add dry ingredients to wet ingredients alternately, beginning and ending with the dry ingredients. Fold in nuts, cranberries, cherries, and candied orange peel.
5. Pour batter into prepared pan. Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Nutritional Information:

Per slice (1/8 of cake):

• Calories: 450
• Fat: 25g (38% DV)
• Saturated Fat: 15g (75% DV)
• Cholesterol: 120mg (40% DV)
• Sodium: 200mg (8% DV)
• Carbohydrates: 55g (18% DV)
• Dietary Fiber: 3g (12% DV)
• Sugars: 30g
• Protein: 5g

Dish Characteristics:

• Rich, moist, and flavorful
• Loaded with nuts, dried fruit, and candied orange peel
• Perfect for a festive Christmas dessert

User Comments:

• "This cake was a hit with my guests! It was so moist and delicious."
• "The combination of nuts and fruit was perfect, and the candied orange peel added a special touch."
• "I've never been a big fan of fruitcake, but this one changed my mind."

Special Precautions and Tips:

• Use high-quality ingredients for the best flavor.
• Make sure the buttermilk is fresh, or make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk.
• Don't overmix the batter, as this can result in a tough cake.
• If the cake browns too quickly, cover it loosely with aluminum foil.
• Let the cake cool completely before serving to allow the flavors to meld.