I’ve spent quite some time looking for a recipe that really brings back to me the intact memory of my childhood. And without even expecting for it, one day this fabulous recipe came to my e-mail. A follower of my blog wanted to share this recipe with me, which had learned some time ago. I considered this act so generous of him, that I’d like to thank him publicly here, because this also managed to bring me back those memories of flavors I was looking for.
Of course, on the Internet you can find countless versions of fruit cakes, but I promise you that this recipe is absolutely great, and I wonder if the touch of apple that this recipe has gives a different and special flavor to it. But please believe me that it’s totally worth making this recipe, you’ll get a cake that’s tasty, sweet, and with the perfect moisture, so you can enjoy this classic fruit cake in December.
I should mention that this recipe is an adaptation, as I made several modifications.
- 2 1/4 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 3/4 cup of white granulated sugar
- 1/2 cup of brown sugar
- 3 red apples, peeled and pureed (you may want to use a food processor for this)
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of nutmeg
- 125 g (4.4 oz) of butter
- 1 pinch of cloves
- 2 eggs
- 1 cup of raisins
- 3/4 cup of chopped candied fruit
- 3/4 cup of chopped walnuts
- 3/4 cup of sliced (or chopped) almonds
- 2 tablespoons of molasses or brown sugar, just scrape it until the desired amount is achieved
- Preheat the oven to 350°F (180°C).
- Put together in a bowl all the sifted dry ingredients (flour, baking powder, baking soda, spices and molasses). Set aside.
- In another bowl or mixer, mix the butter with the sugar, then add the eggs one by one. Then add the apple puree and the dry ingredients. Unite everything very well.
- Finally, add to the mixture the raisins, candied fruit, nuts, flour, and almonds covered in flour.
- Empty the entire mixture into a buttered and floured round cake mold (i.e. to add some flour to the mold, letting it stick to the butter, and then discard the excesses).
- Bake for about 60 minutes. Of course, you should be checking whether the top is getting too toasted, in which case you may cover it with aluminum when it’s been 40 minutes in the oven already, so that the top doesn’t burn. Before removing from the oven, insert a skewer (or similar) all the way to the center, to check if this (i.e. the center) is properly cooked.
Note: You can also use a paper mold, that can be found in pastry-utensils shops. In the United States, these are usually referred as molds for Pannetone.