Chilean Christmas Fruitcake 智利聖誕水果蛋糕
Ingredients
- 1 cup mixed candied fruit
- 1 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup chopped almonds
- 1 teaspoon orange zest
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon anise seeds
- 1/4 teaspoon ground cloves
- 1 cup (2 sticks) butter, softened
- 1/2 cup packed light brown sugar
- 1/3 cup granulated sugar
- 5 large eggs, divided use
- 1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
- 2 teaspoons powdered sugar
- Method
- Preheat oven to 300°F (150°C). Grease 9-inch springform pan. Line bottom with 9-inch circle of wax paper. Grease top of wax paper. Combine candied fruit, raisins, nuts and orange zest in medium bowl; set aside.
- Combine flour, baking powder, salt, cinnamon, anise seeds and cloves in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy, about 1 minute. Add four eggs, one at a time, beating well after each addition. Gradually stir in flour mixture alternately with evaporated milk until blended. Stir in candied fruit mixture. Spoon into prepared springform pan.
- Bake for 45 minutes. Remove cake from oven. Beat remaining egg in small bowl. Brush top of cake with beaten egg and sprinkle with powdered sugar.
- Bake for an additional 40 to 50 minutes or until wooden pick inserted near center comes out clean. Cover cake with foil if it starts to brown too quickly. Cool cake completely in pan on wire rack. Run knife around edge of cake; remove side of springform cake. Turn cake over onto a plate; remove wax paper. Store cake tightly wrapped in plastic wrap in refrigerator for 1 day before slicing. Store refrigerated for up to 7 days.
成份
- 1杯混合蜜餞
- 1杯葡萄乾
- 1 / 2杯碎核桃仁
- 1 / 2杯碎杏仁
- 1茶匙橙熱情
- 3杯通用麵粉
- 1 1 / 2茶匙發酵粉
- 1 / 4茶匙鹽
- 地面2茶匙肉桂粉
- 1茶匙茴香種子
- 1 / 4茶匙丁香地面
- 1杯（2支）黃油，軟化
- 1 / 2杯糖包裝淺棕色
- 1 / 3杯砂糖
- 5大蛋，分為使用
- 1（12盎司），可以雀巢®康乃馨®淡奶
- 2茶匙糖粉
作法
1。烤箱預熱至300 ° F（150℃）。油脂9英寸springform鍋。線下9英寸循環蠟紙。潤滑脂頂部蠟紙。結合蜜餞，葡萄乾，堅果和橙色熱情的中碗;擱置。
2。結合麵粉，發酵粉，鹽，桂皮，丁香，茴香種子和在中碗。打黃油，紅糖，砂糖大型攪拌機碗煎至和蓬鬆，約1分鐘。將四個雞蛋，一次一個，毆打以及在每添加。漸漸地拌入麵粉混合交替與淡奶，直到混合。在蜜餞攪拌混合。勺將準備springform鍋。
3。烘烤45分鐘。從烤箱取出蛋糕。其餘的雞蛋中擊敗小碗。刷頂部蛋糕蛋汁，撒上糖粉。
4。烤額外40至50分鐘或直到木選擇插入中心附近出來乾淨。鋁箔蓋蛋糕，如果它開始褐色太快。酷蛋糕完全泛美電線架。運行刀蛋糕周圍的邊緣，清除一邊 springform蛋糕。蛋糕上轉了一盤，刪除蠟紙。商店蛋糕緊緊裹著保鮮膜在冰箱中的前1天切片。冷藏儲存最多7天。
