Fruit Cake
A basic spice cake batter, just add fruit mix, and Bourbon.
Equipment
- Cake Storage Tins, 8x5" with covers
Ingredients
- 325 grams Cake Flour Sifted
- 4 grams Baking Powder
- 3 grams Baking Soda
- 2 grams Ground Cinnamon
- 1 gram Ground Ginger
- 1 gram Nutmeg
- 1 gram Salt
- 240 ml Buttermilk
- 1 gram Ground Cloves
- 5 ml Vanilla Extract
- 171 grams Butter Softened
- 200 grams Brown Sugar
- 115 grams Sugar Granulated
- 3 ea Eggs Jumbo, room temp
- 1000 grams Fruit Mix https://www.roguechef.com/?p=1660
- 2 Shots Bourbon Decent stuff
Instructions
- Preheat oven to 350, butter and flour 2 8x4" loaf pans
- Sift flour and spices into mixing bowl
- Add vanilla to buttermilk
- In stand mixer cream butter with sugars, until fluffy ~ 4 minutes
- Add eggs one at a time, scraping bowl as needed
- Beat in flour mixture with buttermilk mixture, alternating mixtures, scrape bowl as necessary
- Looking for a smooth batter.
- Fold in Fruit Mix, Drained of any maceration juices
- Divide mix between pans
- Transfer the pans to the oven and bake for 30 to 35 minutes, or until the cakes begin to pull back from the sides
- Cool cakes for ~ 15 minutes, turn out on a rack and invert, Cool completely or overnight
- Place cakes into storage tins, add 1 shot of good bourbon per cake, seal
- Age in a cool dark place for at least 2 weeks, up to 2 months.
Notes
I've used my old formula of equal parts fruit mix to cake batter, one can play with this, the total weight of the batter is ~ 1000 grams.
And what is it with all the grams stuff, all of a sudden, it's not all of a sudden, whence baking precision is key, ratios rule. A "cup" of flour can weight 120 grams, a cup of flour sifted can weight 100 grams. That little thing can create quite the mess of a baked good.
Nutrition
Calories: 7007kcalCarbohydrates: 1314gProtein: 52gFat: 153gSaturated Fat: 94gCholesterol: 405mgSodium: 3338mgPotassium: 1360mgFiber: 52gSugar: 802gVitamin A: 5429IUVitamin C: 24mgCalcium: 2055mgIron: 28mg
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