84% would make again
Cheska’s Family Fruitcake
Tasty Team
June 10, 2019
Ingredients
for 8 servings
- ½ cup raisin (75 g)
- ½ cup sweet red wine (120 mL)
- 6 large eggs, seperated
- 1 cup unsalted butter (225 g), room temperature, cubed
- 1 ½ cups sugar (300 g)
- 2 cups all-purpose flour (250 g)
- 1 teaspoon kosher salt
- 1 cup walnut (100 g), chopped
- 2 cups glazed fruit (450 g)
Nutrition Info
- Calories 634
- Fat 37g
- Carbs 64g
- Fiber 3g
- Sugar 29g
- Protein 12g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 300˚F (150˚C).
- In a small bowl, combine the raisins and sweet red wine. Let sit for at least 10 minutes, until the raisins absorb some of the wine.
- In a medium bowl, use an electric hand mixer to beat the egg whites until medium peaks form. Set aside.
- In a large bowl, use an electric hand mixer to cream together the butter and sugar. Add the egg yolks and beat until incorporated.
- Add the salt to the flour, then gradually add the flour mixture to the wet ingredients, beating until just incorporated.
- Using a rubber spatula, fold in the soaked raisins, walnuts, and glazed fruit until just combined.
- Gently fold in the egg whites.
- Transfer the batter to a 9x5-inch (23x13 cm) loaf pan and smooth the top.
- Bake for 2 hours 15 minutes to 2 hours 30 minutes, until a skewer inserted in the center of the cake comes out clean. Let cool.
- Serve immediately or wrap in plastic wrap and refrigerate for up to 7 days.
- Enjoy!
Ingredients
for 8 servings
- ½ cup raisin (75 g)
- ½ cup sweet red wine (120 mL)
- 6 large eggs, seperated
- 1 cup unsalted butter (225 g), room temperature, cubed
- 1 ½ cups sugar (300 g)
- 2 cups all-purpose flour (250 g)
- 1 teaspoon kosher salt
- 1 cup walnut (100 g), chopped
- 2 cups glazed fruit (450 g)
Nutrition Info
- Calories 634
- Fat 37g
- Carbs 64g
- Fiber 3g
- Sugar 29g
- Protein 12g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 300˚F (150˚C).
- In a small bowl, combine the raisins and sweet red wine. Let sit for at least 10 minutes, until the raisins absorb some of the wine.
- In a medium bowl, use an electric hand mixer to beat the egg whites until medium peaks form. Set aside.
- In a large bowl, use an electric hand mixer to cream together the butter and sugar. Add the egg yolks and beat until incorporated.
- Add the salt to the flour, then gradually add the flour mixture to the wet ingredients, beating until just incorporated.
- Using a rubber spatula, fold in the soaked raisins, walnuts, and glazed fruit until just combined.
- Gently fold in the egg whites.
- Transfer the batter to a 9x5-inch (23x13 cm) loaf pan and smooth the top.
- Bake for 2 hours 15 minutes to 2 hours 30 minutes, until a skewer inserted in the center of the cake comes out clean. Let cool.
- Serve immediately or wrap in plastic wrap and refrigerate for up to 7 days.
- Enjoy!
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