Unlock The Deliciousness Of Alton Brown Fruit Cake!

Unlock The Deliciousness Of Alton Brown Fruit Cake!

Posted on

 

Unlock The Deliciousness Of Alton Brown Fruit Cake!
Alton Brown Fruit Cake The Beloved’s Version Pastry Chef Online from www.pinterest.com
 

Have you been searching for a way to make the most delicious fruit cake ever? Look no further! We’ve got two scrumptious recipes for Alton Brown Fruit Cake that will make your taste buds sing. Whether you’re looking for an easy weekday treat or a showstopper for your next family gathering, these recipes will not disappoint.

Alton Brown Fruit Cake Recipe 1

Ingredients:

  • 1/3 cup chopped walnuts
  • 1/3 cup chopped almonds
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup mixed dried fruit (such as apricots, cherries, and raisins)

Instructions:

  1. Preheat oven to 300 degrees Fahrenheit.
  2. In a medium bowl, combine the walnuts, almonds, flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract.
  4. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the dried fruit.
  5. Pour the batter into a greased and floured 9×13 inch baking pan and bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool completely before slicing and serving.
See also  Recipe: Tasty Vanilla Cake (baking sheet size)

Nutritional Information:

  • Serving Size: 1 slice (1/12th of cake)
  • Calories: 291
  • Total Fat: 14g
  • Saturated Fat: 8g
  • Cholesterol: 63mg
  • Sodium: 109mg
  • Carbohydrates: 37g
  • Fiber: 1g
  • Sugar: 22g
  • Protein: 4g

Tips:

  • Be sure to use room temperature butter for best results.
  • You can use any combination of dried fruit you like, or just one type.
  • This cake is wonderful served with a dollop of freshly whipped cream.

Notes:

This cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week.

Serving Suggestions:

This cake is delicious served as is, or you can dress it up by serving it with a scoop of ice cream, a drizzle of caramel sauce, or a dollop of freshly whipped cream.

Frequently Asked Questions:

Q: Can I make this cake ahead of time?
A: Yes, you can make this cake up to 3 days ahead of time. Just cover and store it at room temperature until you’re ready to serve it.

Q: Can I use other types of nuts?
A: Sure! Feel free to use any type of nut you like. Pecans and pistachios work great in this recipe.

Alton Brown Fruit Cake Recipe 2

Ingredients:

  • 1/3 cup chopped pecans
  • 1/3 cup chopped pistachios
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 1 teaspoon almond extract
  • 1/2 cup raisins, chopped
  • 1/2 cup dried cranberries, chopped

Instructions:

  1. Preheat oven to 300 degrees Fahrenheit.
  2. In a medium bowl, combine the pecans, pistachios, flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the almond extract.
  4. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the raisins and cranberries.
  5. Pour the batter into a greased and floured 9×13 inch baking pan and bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool completely before slicing and serving.
See also  Recipe: The Best Easy Mug Cup Steamed Bun Cake in the Microwave

Nutritional Information:

  • Serving Size: 1 slice (1/12th of cake)
  • Calories: 291
  • Total Fat: 14g
  • Saturated Fat: 8g
  • Cholesterol: 63mg
  • Sodium: 109mg
  • Carbohydrates: 37g
  • Fiber: 2g
  • Sugar: 22g
  • Protein: 4g

Tips:

  • Be sure to use room temperature butter for best results.
  • You can use any combination of dried fruit you like.
  • This cake is wonderful served with a dollop of freshly whipped cream.

Notes:

This cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week.

Serving Suggestions:

This cake is delicious served as is, or you can dress it up by serving it with a scoop of ice cream, a drizzle of caramel sauce, or a dollop of freshly whipped cream.

Frequently Asked Questions:

Q: Can I make this cake ahead of time?
A: Yes, you can make this cake up to 3 days ahead of time. Just cover and store it at room temperature until you’re ready to serve it.

Q: Can I use other types of nuts?
A: Sure! Feel free to use any type of nut you like. Walnuts, almonds, and macadamia nuts work great in this recipe.

Share this post: