Fruit Nut Cake Recipe
Yummy Fruit Nut Cake is a delicious cake that is just too difficult to resist! The wonderful flavor of the Fruit Nut Cake is unique and titillating. Try this Fruit Nut Cake recipe. I am sure you will love it!
Ingredients
| 4 C wholewheat flour | ||
| Honey | 1 Cup (16 tbs) | |
| Sea salt | 1 Tablespoon | |
| Cinnamon | 1/2 Tablespoon | |
| Nutmeg | 1/2 Tablespoon | |
| Cloves | 1 Tablespoon | |
| Mace | 1/4 Tablespoon | |
| Active dry yeast | 2 Tablespoon | |
| Butter stick | 1/2 | |
| 1-1/4 c very hot water | ||
| Eggs | 2 | |
| Seedless raisins | 1/2 Cup (16 tbs) | |
| Pecans | 3/4 Cup (16 tbs), chopped | |
| Citron | 1/4 Cup (16 tbs), chopped | |
Directions
Mix 1-3/4 cups flour with honey, salt, seasonings, and undissolved yeast.
Gradually add softened butter, stirring with a wooden spoon.
With an electric mixer gradually beat in the very hot water, scraping sides of bowl occasionally.
Add eggs, 3/4 cup flour, or enough to make a thick batter, and beat 2 minuted at high speed.
Stir in remaining ingredients.
Turn batter into greased 10-inch tube pan.
Cover and let rise in a warm place until double in bulk, about 1-1/2 hours.
Bake at 350° for 45 minutes.
Gradually add softened butter, stirring with a wooden spoon.
With an electric mixer gradually beat in the very hot water, scraping sides of bowl occasionally.
Add eggs, 3/4 cup flour, or enough to make a thick batter, and beat 2 minuted at high speed.
Stir in remaining ingredients.
Turn batter into greased 10-inch tube pan.
Cover and let rise in a warm place until double in bulk, about 1-1/2 hours.
Bake at 350° for 45 minutes.
Chef
