Gourmet Magazine Fruit Cake Recipe
Ingredients
This recipe for gourmet magazine fruit cake is packed with flavour. To make the cake, you will need: 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, ¾ cup of butter, 1 cup of white sugar, 1 cup of dark brown sugar, 4 eggs, 2 teaspoons of ground cinnamon, 2 teaspoons of ground nutmeg, 1 teaspoon of ground allspice, 1 teaspoon of ground cloves, 1 teaspoon of ground ginger, 1 teaspoon of ground cardamom, 2 teaspoons of vanilla extract, 1 cup of sour cream, 2 cups of mixed dried fruit, 1 cup of chopped walnuts, 1 cup of chopped pecans, and 1 cup of chopped almonds.
Instructions
To begin, preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a medium bowl, sift together the flour, baking powder and baking soda. Set aside. In a large bowl, cream together the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the cinnamon, nutmeg, allspice, cloves, ginger, cardamom, and vanilla extract. Mix until combined. Add the dry ingredients to the wet ingredients and mix until just combined. Add the sour cream and mix until just combined. Fold in the dried fruit and nuts. Pour the batter into the prepared pan. Bake in preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Nutrition
This recipe for gourmet magazine fruit cake yields 12 servings. Each serving contains: Calories: 488, Total Fat: 22 g, Saturated Fat: 11 g, Cholesterol: 82 mg, Sodium: 125 mg, Total Carbohydrates: 66 g, Dietary Fiber: 3 g, Sugars: 44 g, Protein: 7 g.
Storage
The cake can be stored in an airtight container at room temperature for up to five days. For longer storage, the cake can be frozen for up to three months.
Serving Suggestions
This gourmet magazine fruit cake is best served warm with a dollop of whipped cream or a scoop of ice cream. It can also be served cold with a drizzle of honey or a sprinkle of cinnamon. For an extra special treat, try topping the cake with a dollop of homemade custard.
Tips and Tricks
To ensure the cake is cooked through, use a toothpick to test for doneness. If the toothpick comes out clean, the cake is done. For extra moistness, try adding ½ cup of applesauce to the batter. This will help keep the cake moist and flavorful. To give the cake a light and fluffy texture, use light brown sugar instead of dark brown sugar. To reduce the calories, use reduced-fat butter in place of regular butter.
Variations
This gourmet magazine fruit cake is a versatile recipe. For a chocolate version, add ½ cup of cocoa powder to the dry ingredients. For a citrus version, add 1 teaspoon of grated lemon zest and 1 teaspoon of grated orange zest to the wet ingredients. For a spicier version, increase the amount of cinnamon, nutmeg, allspice, cloves, ginger and cardamom to 1 tablespoon each. For a tropical version, add 1 cup of chopped dried pineapple and 1 cup of chopped dried mango to the batter.
Conclusion
This gourmet magazine fruit cake is a delicious and flavorful treat. With its moist texture and rich flavor, it’s sure to be a hit with your family and friends. The variations allow you to customize the cake to your tastes and preferences. Enjoy!
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