Fruitcake with dried fruits and cherries

Name: Fruitcake with dried fruits and cherries - Anghelina H.
Ingredients: 8 eggs; 400 g flour; 400 g sugar; 400 g butter; 2 bottles of vanilla essence; 1 packet of baking powder; dried fruits (peaches; apricots; apples; plums); a few cherries from compote; chocolate for decoration.

Dessert - Fruitcake with dried fruits and cherries by Anghelina H. - Recipia

The dried fruit and cherry cake is perfect when you want a simple dessert that’s baked in one pan and easy to serve alongside coffee or tea. The batter is prepared by separating the eggs, and the fruits are added at the end, after the mixture is well blended. The canned cherries should be drained before use to avoid adding too much liquid to the batter. After baking, the cake should be allowed to cool completely before being removed from the pan. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: not specified; the cake is baked at 180°C and checked with a toothpick Servings: the number depends on the shape used and the size of the slices Difficulty: easy Recipe type: homemade cake with dried fruits and canned cherries Ingredients 8 eggs 400 g flour 400 g sugar 400 g butter, melted 2 vials of vanilla essence 1 packet of baking powder Dried fruits, to taste and based on availability: peaches, apricots, apples, and plums A few canned cherries, drained Chocolate for decoration Preparation method 1. Separate the eggs Place the egg whites in a bowl and the yolks in another container. Add a pinch of salt to the egg whites and beat them with a mixer until frothy. 2. Add the sugar Gradually sprinkle the sugar over the beaten egg whites. Continue mixing until the sugar dissolves and the mixture becomes firm and smooth. It’s easier to achieve stable foam if the sugar is not added all at once. 3. Incorporate the yolks Add the yolks to the egg white foam and mix well until fully integrated. Ensure there are no separate portions of yolk in the mixture. 4. Add the melted butter Pour in the melted butter and mix until the batter is homogeneous. The butter should be melted but not boiling; it’s important that it can be incorporated into the mixture without affecting the eggs. 5. Prepare the flour Mix the flour with the baking powder and sift them together. Gradually add the mixture to the egg composition, incorporating the flour as you go to keep the batter as uniform as possible. 6. Add the vanilla and dried fruits Add the two vials of vanilla essence. Chop the dried fruits finely, then add them to the batter and mix until evenly distributed. 7. Add the cherries Drain the canned cherries well and add them at the end. If they are large, you can leave them whole or cut them, depending on how you want them to appear in the cake. Gently mix until all ingredients are incorporated. 8. Prepare the pan Grease a cake or tart pan with butter. Pour the batter into the pan and smooth the surface if necessary. 9. Bake the cake Preheat the oven to 180°C. Place the pan in the oven and let the cake bake until done. Since the exact time is not mentioned in the original recipe, check the batter with a toothpick. If the toothpick comes out clean, the cake can be removed from the oven. 10. Cool and serve Allow the cake to cool before removing it from the pan. After cooling, carefully release it, and if desired, decorate it with chocolate. Slice and serve it plain alongside coffee, tea, warm milk, juice, or cold buttermilk. Why I make this recipe often It’s a practical cake because it uses dried fruits and canned cherries, ingredients that can be stored and used when you need a simple dessert. The fruits add flavor and texture, while the patterned pan gives it an appealing look without the need for complicated decoration. It can be served with coffee or tea, but it’s also suitable for a sweet breakfast alongside a glass of milk. Tips Drain the canned cherries well before adding them to the batter. If they remain too wet, they can add excess liquid to the mixture. Cut the dried fruits into small pieces so they distribute more easily and can be found in every slice. Flour and baking powder should be sifted before being added to the batter. Add them gradually, not all at once. Do not remove the cake from the pan immediately. After baking, let it cool to reduce the risk of it breaking when turned out. The toothpick test is the main check for doneness, as the source does not indicate a fixed time. If the toothpick comes out with wet batter, more baking time is needed. Substitutions The dried fruits mentioned in the recipe are peaches, apricots, apples, and plums. You can use them together or in different combinations, depending on what you have on hand. The canned cherries are part of the original recipe and should be used drained. For a version without cherries, they can be omitted, but the cake will no longer be the same recipe. Vanilla essence is included for flavor. No other flavor is indicated in the base recipe, so substituting it depends on personal taste. Variations You can use a single type of dried fruit or a mix of those mentioned. Apricots and plums provide easily noticeable pieces in the slice, while apples and peaches can be chopped finely for more even distribution. The cake or tart pan can be chosen based on what you have in the kitchen. It’s important to grease it with butter before pouring in the batter. Chocolate is used for decoration after the cake has cooled. You can create a simple decoration without altering the batter or preparation steps. Serving ideas The cake can be served at room temperature, sliced. It pairs well with coffee, flavored tea, warm milk, juice, or cold buttermilk. The chocolate decoration is added after the cake has cooled and can be used for both flavor and a neater appearance. Frequently Asked Questions 1. Can I use canned cherries with pits? No. The cherries must be pitted before being added to the mixture. Additionally, it’s important that they are well drained. 2. How long should the cake be baked? The original recipe does not mention an exact baking time. The cake is baked in a preheated oven at 180°C and checked with a toothpick. When the toothpick comes out clean, it’s ready. 3. Should I soak the dried fruits beforehand? This step is not mentioned in the original recipe, so the fruits are used after being chopped finely. For this version, they are added directly to the batter. 4. When can I remove the cake from the pan? After it cools. Removing it immediately after baking can make it harder to handle and there’s a risk of it breaking. 5. Can I serve the cake without chocolate decoration? Yes. Chocolate is mentioned for decoration, so it can be added according to preference. The cake can also be served plain after cooling. Nutritional values The values are estimated and cannot be calculated accurately, as the recipe does not specify the amount of dried fruits, the number of cherries, and the amount of chocolate used for decoration. For guidance, considering only the eggs, flour, sugar, and butter, the whole cake has approximately: 6,400-6,700 kcal Protein: approximately 90-100 g Carbohydrates: approximately 700-750 g Fats: approximately 350-380 g Depending on the final weight of the cake and the size of the slice, a portion of approximately 100 g may contain around 320-360 kcal, 4-5 g of protein, 35-42 g of carbohydrates, and 17-21 g of fat. The dried fruits and chocolate can increase these values, especially the amount of carbohydrates and the total calorie count. Storage and reheating After cooling, keep the cake covered to prevent it from drying out. Since the recipe does not specify an exact storage period, it is recommended to consume it within a short timeframe and check before serving. Reheating is not necessary. The cake is served cold or at room temperature, alongside coffee, tea, warm milk, juice, or cold buttermilk.

Fruitcake with dried fruits and cherries

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