This recipe was featured in: ’tis the season for holiday baking
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Makes 1 loaf/bundt pan of cake
2 sticks or 1 cup (1/2 pound) unsalted sweet cream butter, softened or cut into cubes
1 ¼ cups sugar
4 eggs
¼ cup light /heavy cream
1 tsp pure vanilla extract
1 ¾ cups all purpose flour
½ tsp baking powder
¾ cup tutti fruiti (candied fruit)
½ sliced almonds (optional)
PAM for baking spray (optional)
Special Equipment
9×5x3-inch loaf/bundt pan
Preheat oven to 325 degrees F.
Butter or spray with PAM for baking spray one 9×5x3-inch loaf pan.
Cream the butter and the sugar in a large bowl of an electric mixer or using a hand mixer on low speed until light and fluffy. Scrape down the sides with a rubber spatula.
Seperate egg whites and keep aside.
In a separate mixing bowl, beat together the egg yolks with the vanilla and cream until light and frothy. With the electric mixer on medium-low, gradually add the egg yolk mixture to the butter and sugar mixture and mix for about 4 minutes.
In another bowl, combine the flour and baking powder.
With the electric mixer on medium speed, alternately add the flour mixture, a third at a time, and the egg whites, a third at a time, to the butter and egg mixture, beating for 2 minutes between each addition.
Lastly, add the candied fruit and gently stir to incorporate it well.
Bake in the oven (middle rack) for 1 hour 30 mins or more till the cake is golden brown and the knife comes out clean after inserting in the center. If not, bake another 10 minutes, and check again.
*Important: Make sure the rack is placed in the middle or central level position otherwise the cake will form a hard dark brown burnt crust. Remove the cake from the oven and cool on a wire rack for 5 minutes.
