Fruit Cake I

Fruit Cake I Recipe from Romania | Ingredients: confectioner's sugar, butter, pastry flour, eggs, vanilla, fruits

Region / culture: Romania | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 12

Introduction

Fruit Cake I is a delicious and classic dessert that is perfect for any occasion. This recipe combines a light and fluffy cake with a layer of seasonal fruits for a burst of flavor in every bite.

History

Fruit cakes have been enjoyed for centuries, with variations found in different cultures around the world. This particular recipe is a traditional European fruit cake that has been passed down through generations.

Ingredients

13 oz (375 g) of confectioner's sugar
13 oz (375 g) of butter
2 cups of pastry flour
5 eggs
1 tsp of vanilla
1.75 lb (750 g) of seasonal fruits
butter for greasing the pan
confectioner's sugar

How to prepare

Cream the butter with the sugar. Add the yolks one by one, mixing continuously. Then add vanilla, flour, and finally, the whipped egg whites.
Butter a deep pan and fill it with slightly less than half of the batter.
Bake at medium heat.
When almost done, remove from the oven and quickly place a layer of fruit such as raspberries, strawberries, sour cherries, or apricots.
Pour the rest of the batter to cover the fruits and bake again.
When done, invert onto a wooden cutting board, cover with a cloth, and let it cool.
Cut into rectangles or squares (not too big).
Sprinkle confectioner's sugar on top.

Variations

Try using different seasonal fruits such as peaches, plums, or apples for a unique twist on this recipe.
Add a sprinkle of cinnamon or nutmeg to the batter for a warm and cozy flavor.

Cooking Tips & Tricks

Be sure to cream the butter and sugar together until light and fluffy for a tender cake.

- Folding in the whipped egg whites gently will help keep the cake light and airy.

- Use seasonal fruits for the best flavor and texture in this recipe.

Serving Suggestions

Serve Fruit Cake I with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

The key to a successful Fruit Cake I is to bake it in two layers, with a layer of fruit in between, for a beautiful presentation and burst of flavor.

Ingredient Substitutions

If you don't have pastry flour on hand, you can use all-purpose flour as a substitute in this recipe.

Make Ahead Tips

Fruit Cake I can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Serve Fruit Cake I on a decorative platter with a dusting of confectioner's sugar for a simple and elegant presentation.

Pairing Recommendations

Pair Fruit Cake I with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover Fruit Cake I in an airtight container in the refrigerator for up to 5 days. To reheat, simply microwave for a few seconds or enjoy at room temperature.

Nutrition Information

Calories per serving

Each serving of Fruit Cake I contains approximately 350 calories.

Carbohydrates

Each serving of Fruit Cake I contains approximately 45 grams of carbohydrates.

Fats

Each serving of Fruit Cake I contains approximately 20 grams of fats.

Proteins

Each serving of Fruit Cake I contains approximately 5 grams of proteins.

Vitamins and minerals

Fruit Cake I is a good source of vitamin C from the seasonal fruits used in the recipe.

Alergens

This recipe contains eggs and dairy (butter), which may be allergens for some individuals.

Summary

Fruit Cake I is a moderately high-calorie dessert that provides a good balance of carbohydrates, fats, and proteins.

Summary

Fruit Cake I is a classic dessert that is perfect for any occasion. With a light and fluffy cake base and a layer of seasonal fruits, this recipe is sure to be a hit with family and friends. Enjoy a slice with a cup of tea or coffee for a delightful treat!

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a cold winter day, and I was sifting through my old recipe box, looking for something new and exciting to bake. As I flipped through the yellowed index cards and tattered magazine clippings, one particular recipe caught my eye: Fruit Cake I.

I had heard about fruit cakes before, of course. They were a staple during the holidays, often given as gifts or served at family gatherings. But this recipe seemed different somehow. The combination of dried fruits, nuts, and spices intrigued me, and I could almost smell the warm, comforting aroma that would surely fill my kitchen as it baked.

I traced my finger over the neatly handwritten instructions, taking note of the ingredients I would need. Raisins, dates, candied orange peel, pecans, cinnamon, nutmeg, and a hint of brandy. It sounded like a symphony of flavors, each one adding its own unique note to the harmonious whole.

I set to work, gathering the ingredients and preparing my kitchen for the task at hand. As I chopped the fruits and nuts, I thought about where this recipe might have come from. Perhaps it was passed down through generations, each cook adding their own twist along the way. Or maybe it was discovered by accident, a happy culinary experiment that had stood the test of time.

Regardless of its origins, I could sense that this recipe held something special. It was more than just a list of ingredients and instructions; it was a piece of history, a story waiting to be told through the flavors and textures of the finished cake.

As the cake baked in the oven, filling the air with its tantalizing aroma, I couldn't help but feel a sense of anticipation. Would it live up to my expectations? Would it evoke memories of holidays past, of shared meals and laughter around the table?

When the timer finally dinged, signaling that the cake was ready, I carefully removed it from the oven and set it on the counter to cool. The scent that wafted from its golden crust was intoxicating, a heady mix of spices and sweetness that made my mouth water.

I couldn't resist cutting into the cake before it had fully cooled, eager to taste the fruits of my labor. The first bite was a revelation, a burst of flavor that danced on my tongue and transported me to a place of warmth and comfort.

As I savored each morsel, I knew that this recipe would become a cherished part of my repertoire. It was more than just a fruit cake; it was a reminder of the joy that cooking can bring, of the connections we forge through food and shared experiences.

And so, with a full heart and a satisfied stomach, I added Fruit Cake I to my collection of beloved recipes, knowing that it would continue to bring me joy and nourishment for years to come.