Do you like fruit cakes? This fruit cake is perfect for you! A delicious dough flavored with lemon zest and Port wine mixed with candied fruit and walnut kernels.
This is one of those cakes that we love to eat and make. It's a very simple cake to make, colorful and with excellent presentation. If you're going to get the family together and want to have a special snack, this cake is perfect for the occasion. Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Granulated sugar - Sweetness and flavor.
- Candied fruit and walnut kernels - The main ingredients of the recipe. For the cake filling.
- Sifted flour - Give consistency and is the base of the dough.
- Melted butter - Makes the cake soft and tastier.
- Eggs - Makes the cake more soft and fluffy.
- Baking powder - Help the cake rise.
- Lemon zest and Port wine - Ingredients that give flavor to the cake.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE FRUIT CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a loaf tin with butter or margarine and sprinkle with flour.
Step 2: Beat for about 2 minutes the sugar and the melted butter. Add the eggs, Port wine and the lemon zest until obtain a homogeneous mixture. Fold with a spatula the candied fruit and the walnut kernels slightly chopped. Add the sifted flour and the baking powder and fold until a creamy and homogeneous mixture.
Step 3: Pour the dough into the prepared tin and bake for 40 to 45 minutes.
Step 4: Remove the cake from oven and unmold onto a rectangular platter. Let cool completely and serve.
TIPS FOR FRUIT CAKE
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.
3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
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Best fruit cake
Do you like fruit cakes? This fruit cake is perfect for you! A delicious dough flavored with lemon zest and Port wine mixed with candied fruit and walnut kernels.
5.00 from 1 reviews
- 150 grams (2/3 cup) granulated sugar
- 200 grams (7 ounces) candied fruit
- 100 grams (1 ounce) walnut kernels slightly chopped
- 200 grams (1 1/2 cups) sifted flour (all-purpose flour)
- 125 grams (1/2 cup) melted butter
- 3 medium eggs
- 1 teaspoon baking powder
- Zest of one lemon
- 1 tablespoon Port wine
- Preheat the oven to 180ºC (350ºF). Grease a loaf tin (25 x 11 centimeters with 7 centimeters high (9 3/4 x 4 1/3-inch with 2 3/4-inch-high)) with butter or margarine and sprinkle with flour.
- In an electric mixer, beat on medium speed for about 2 minutes the sugar and the melted butter. Add the eggs, Port wine and the lemon zest until obtain a homogeneous mixture. Fold with a spatula the candied fruit and the walnut kernels slightly chopped. Add the sifted flour and the baking powder and fold until a creamy and homogeneous mixture.
- Pour the dough into the prepared tin and bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes (the time depends on the oven).
- Remove the cake from oven and unmold onto a rectangular platter. Let cool completely and serve.
