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Quick Fruitcake

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Quick Fruitcake

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Quick Fruitcake Recipe Quick Fruitcake Recipe

Fruitcake… or fruit bread? This fast and simple batter bread is filled with fruit and nuts, however is much less candy and really mildly spiced, in contrast to conventional fruitcakes. This is a brilliant cake to bake if you are feeling obliged, through the vacation spirit, to have a fruitcake in the home.

At a look

Prep
Bake
Total
Yield
18 servings

Ingredients

  • 1/2 cup butter
  • three/four cup granulated sugar
  • 1 teaspoon flooring cinnamon
  • 1/2 teaspoon flooring ginger
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 huge eggs
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup overwhelmed pineapple, undrained (1 small can)
  • 1 cup combined dried end result of your selection
  • 1/2 cup diced walnuts or pecans
  • 1/2 cup pink candied cherries, every reduce in part
  • 1 1/2 tablespoons coarse white glowing sugar, for topping, non-compulsory

  • four oz butter
  • five 1/four oz granulated sugar
  • 1 teaspoon flooring cinnamon
  • 1/2 teaspoon flooring ginger
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 huge eggs
  • 6 1/four oz King Arthur Unbleached All-Purpose Flour
  • eight oz overwhelmed pineapple, undrained (1 small can)
  • four to six oz combined dried end result of your selection
  • 2 oz diced walnuts or pecans
  • three 1/2 oz pink candied cherries, every reduce in part
  • 1 1/2 tablespoons coarse white glowing sugar, for topping, non-compulsory

  • 113g butter
  • 149g granulated sugar
  • 1 teaspoon flooring cinnamon
  • 1/2 teaspoon flooring ginger
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 huge eggs
  • 177g King Arthur Unbleached All-Purpose Flour
  • 227g overwhelmed pineapple, undrained (1 small can)
  • 113 to 170g combined dried end result of your selection
  • 57g diced walnuts or pecans
  • 99g pink candied cherries, every reduce in part
  • 1 1/2 tablespoons coarse white glowing sugar, for topping, non-compulsory

Instructions

  1. Preheat the oven to 350°F. Lightly grease a nine” x five” loaf pan.
  2. Place the butter, granulated sugar, cinnamon, ginger, baking powder, salt, and vanilla in a bowl, and beat until easy.
  3. Add the eggs one by one, beating neatly after every addition.
  4. Add the flour, stirring to mix.
  5. Stir within the undrained overwhelmed pineapple.
  6. Stir within the end result, nuts, and candied cherries.
  7. Spoon the batter into the ready pan, smoothing the highest.
  8. Sprinkle with coarse white glowing sugar, if desired.
  9. Bake the cake for 60 mins, then tent it with aluminum foil. Bake for an extra 15 mins, or till a cake tester inserted into the middle comes out blank.
  10. Remove the cake from the oven, and after 20 mins loosen its facets, and switch it out of the pan onto a rack to chill.
  11. Cool the cake utterly earlier than chopping.
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