In this blog post, we’re sharing a classic Fruit Cake recipe that’s perfect for any occasion. With a blend of nuts, cherries, and chocolate chips, this cake will be a hit!
Ingredients
- 3 eggs
- 1 1/2 c. flour
- 1/4 tsp. salt
- 1 c. sugar
- 1/2 tsp. baking powder
- 1 (6 oz.) pkg. chocolate chips
- 2 c. chopped nuts
- 1 c. candied cherries, halved
Baking Instructions
- Beat eggs; stir in sugar.
- Sift flour, baking powder and salt. Combine with chocolate chips, nuts and cherries.
- Fold in egg-sugar mixture.
- Pour into well-greased and floured loaf pans. Place pan of water on bottom rack of oven and loaf pans on top rack.
- Bake at 325° for 1 to 1 1/2 hours.
Calorie: 250
Total cooking time:1 to 1 1/2 hours
Difficulty level: Medium
The Great Fruit Cake Saga
There I was, standing in my kitchen, surrounded by a colorful assortment of confectionery soldiers ready to march into battle. I had 3 eggs, 1 1/2 cups of flour, 1/4 teaspoon of salt, 1 cup of sugar, 1/2 teaspoon of baking powder, a 6 oz. package of chocolate chips, 2 cups of chopped nuts and a cup of halved candied cherries. And let me tell you, as a seasoned culinary soldier, this was not my first rodeo with the humble fruit cake.
The Egg-Sugar Tango
First up, the eggs. Now, beating eggs might seem like a mundane task, but I assure you, there’s a certain finesse to it. It’s kind of like teaching a chicken to tap dance. The key is not to rush. You have to romance the eggs, coax them into a smooth, frothy mixture. Then, like a sweet whisper in a lover’s ear, you gently stir in the sugar. Think of it as the egg-sugar tango, a dance of sweet, yolky harmony.
The Flour Power
Next, it was time to sift the flour, baking powder, and salt. Here’s where you get to flex your flour power. It’s kind of like sifting for gold, but instead, you’re left with a powdery cloud of baking magic. Then, we welcomed the chocolate chips, nuts, and cherries into the mix. Suddenly, the kitchen smelled like Willy Wonka’s factory on a good day.
Fold and Hold
Then came the folding. Folding in the egg-sugar mixture to the dry ingredients is like trying to fold a fitted sheet. Except, well, it’s edible and tastes a whole lot better. It’s a delicate process, one that requires the patience of a saint and the dexterity of a seasoned card dealer. But behold, the batter was ready.
The Heat is On
Next, you pour your labor of love into well-greased and floured loaf pans. Then, with the grace of a ballerina, you place a pan of water on the bottom rack of the oven and the loaf pans on the top rack. It’s a steam bath for your cake, really. The oven was set at a cozy 325°. It’s like sending your cake to a sauna. But don’t forget to set the timer. Nobody likes a prune-like fruit cake.
Baking Bliss
The baking process is a sweet wait. The aroma of the fruit cake wafting through the kitchen is nothing short of heavenly. After an hour or so, you’ll feel like you’ve been transported to a quaint little bakery in the heart of France. Ah, the magic of baking!
The Grand Finale
And just like that, after 1 to 1 1/2 hours, the grand spectacle of the fruit cake saga comes to an end. A warm, golden brown cake, studded with colorful bits of candied cherries, nuts, and chocolate chips sits proudly on your kitchen counter. You’ve made it! You’ve survived the Great Fruit Cake Saga.
So, there you have it, folks. My own personal fruit cake escapade. It’s sweet, it’s nutty, and it’s a bit of a journey, but oh boy, is it worth it! And remember, in the end, it’s not just about the cake, it’s about the laughs, the mess-ups, and the sweet smell of victory. Or in this case, the sweet smell of fruit cake. Happy baking!
