Ingredients and Weight:
- All-purpose flour: 250g (1 3/4 cups)
- Baking powder: 1 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Ground cloves: 1/4 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter, softened: 100g (1/2 cup)
- Granulated sugar: 100g (1/2 cup)
- Large eggs: 2
- Raisins: 100g (1/2 cup)
- Candied orange peel, chopped: 50g (1/4 cup)
- Candied citron, chopped: 50g (1/4 cup)
- Walnuts, chopped: 50g (1/4 cup)
- Zest of 1 lemon
- Milk or almond milk: 50ml (1/4 cup)
Preparation Time:
30 minutes
Cooking Time:
60 minutes
Difficulty Level:
3 (moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, cinnamon, cloves, nutmeg, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Stir in the raisins, candied orange peel, candied citron, walnuts, and any additional spices you desire (such as ginger or cardamom).
- Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 350 per slice
- Fat: 20g
- Carbohydrates: 45g
- Protein: 5g
Dish Characteristics:
- Moist and flavorful
- Aromatic with spices
- Studded with raisins, candied fruit, and walnuts
- Ideal for holiday celebrations
User Comments:
- "This cake is absolutely delicious! It's so moist and flavorful, and the spices are perfect."
- "I love the combination of raisins, candied fruit, and walnuts. It's so festive and delicious."
- "This cake is a real crowd-pleaser. I made it for my family's Christmas dinner, and everyone raved about it."
Special Precautions and Tips:
- If you don't have candied orange peel or citron, you can use dried orange peel or lemon peel instead.
- To prevent the cake from drying out, wrap it in plastic wrap or aluminum foil after it has cooled.
- This cake can be made ahead of time and stored at room temperature for up to 3 days.
