Ingredients and Weight:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup (6 ounces) chopped candied cherries
- 1 cup (6 ounces) chopped candied pineapple
- 1 cup (6 ounces) chopped candied orange peel
- 1 cup (4 ounces) chopped glazed walnuts
Preparation Time:
15 minutes
Cooking Time:
60-70 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 325°F (163°C).
- Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the candied cherries, pineapple, orange peel, and walnuts.
- Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutritional Information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 45g
- Protein: 5g
Dish Characteristics:
- Moist and flavorful
- Packed with candied fruit and nuts
- Lightly spiced with cinnamon and nutmeg
- Ideal for holiday gatherings
User Comments:
- "This fruitcake is the perfect balance of sweetness and spice."
- "I love the chewy texture and the variety of candied fruits."
- "I served this cake at a Christmas party and it was a huge hit!"
Special Precautions and Tips:
- Use high-quality candied fruits and nuts for the best flavor.
- Do not overmix the batter, as this can toughen the cake.
- If the cake starts to brown too quickly, cover it with foil.
- This cake can be stored in an airtight container at room temperature for up to 5 days.
