Today is National Cake Day. What cake should you consider?
Fruitcake of course! Even though National Fruitcake Day isn’t for another month, on December 27th, why should you wait?
We love a good fruitcake. While most people have had bad experiences with commercial fruitcakes, here’s a quick and easy solution from King Arthur Flour that is both light and moist, thanks to sour cream.
This tasty fruitcake from King Arthur Flour features a sour cream pound cake base and a filling of dried fruits: cherries, apricots, pineapple and golden raisins. If you don’t like candied fruits, this is the cake for you! Pecans or walnuts complete the picture.
1. SOAK the fruit: In a medium-sized mixing bowl, stir together the dried fruits and the 1/2 cup brandy or rum.
2. PREHEAT the oven to 325°F. Grease and flour three 8 1/2″ x 4 1/2″ loaf pans. Alternately, line them with parchment, leaving an overhang on each side and securing the paper with metal binder clips.
3. MAKE the cakes: In a large mixing bowl, beat together the shortening, sugar, salt and nutmeg. Add the eggs one at a time, beating until fluffy after each addition. Stir in the brandy or rum.
4. WHISK together the flour and baking powder in a separate bowl. Add half the flour to the shortening mixture, and mix well. Add the sour cream, beating all the time, then add the remaining flour and blend well. Be sure to scrape the sides and bottom of the bowl occasionally to be sure all ingredients are evenly incorporated.
5. STIR in the fruits (they should have absorbed all the liquid; if not, don’t drain them) and the nuts. Spoon the batter into the prepared pans.
6. BAKE the cakes for 55 to 65 minutes, or until they’re golden brown and a cake tester inserted into the center comes out clean. Remove from the oven and let them cool in their pans for 10 minutes. Remove from the pans and cool completely on wire racks.
7. STORE, well-wrapped, for 5 days at room temperature. Freeze for up to 3 months.
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