Ingredients
Equipment
Method
- 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.
Nutrition
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.