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  • Hi.

  • Welcome to show me the curry dot com.

  • I'm Hittle.

  • I'm a ninja and today we're gonna show you how to make a very simple eggless food and not kick.

  • I know a lot of people get intimidated when you think of fruitcake, because this is long involved.

  • Process time, effort.

  • But you'll be surprised about this one.

  • So let's get started.

  • So, of course, the star of the Skakels.

  • Fruits and nuts.

  • And these are the ones that were using.

  • You got some cranberries?

  • Dried cranberries over here.

  • 1/3 cup 1/3 cup off chopped apricots, dried apricots 1/3 cup of reasons you got 1/4 cup of walnuts, chopped 1/4 cup off pecans, chopped 1/4 cup off cashews, chopped 1/4 cup of almonds again chopped.

  • Now, if you notice, it's one cup total of fruits and one cup total of nuts.

  • So these are what we're choosing to use.

  • But if you have one or don't have the other, you could always modify the recipe and make sure you get one cup of fruit.

  • I know if you do it, I can.

  • You exactly just mix and match or use one type if you want, but basically one cup of nuts, one cup of fruit.

  • So the first step in this cake is a very simple one.

  • We have two cups of water.

  • We're gonna put it in a small saucepan, and we're gonna put all of our dried fruits and to hear the raisins never cross cranberries.

  • So what we're gonna do is we're gonna take a lid and cover this.

  • We're gonna put it on our stove, turn it on on a medium heat and let it go for 10 minutes over and set the timer, let it cook, and 10 minutes later, it will be ready to use.

  • Okay.

  • Okay, That's our 10 minute timer.

  • We're gonna switch our Stovall.

  • We also have our oven preheating at 350 degrees fire night, about approximately 180 degrees centigrade.

  • And we're gonna get our dry ingredients together in a bowl.

  • It's our first ingredient.

  • Is all purpose flour or metta.

  • And we have one and 3/4 cup inner bolt and two that we're gonna add one cup of plain white sugar.

  • And to that, we're gonna add one teaspoon of baking soda, half a teaspoon of salt.

  • I don't know this one.

  • Hoppity sweet cinnamon powder cinnamon just makes all.

  • Is there a team?

  • According to me, Of course.

  • And we hear half a teaspoon of nutmeg powder.

  • Now, this is what a nutmeg looks like, and all you have to do is just great It about half a teaspoon of that.

  • And this is one of those spices you wanna buy in the whole form and graded yourself because it loses its flavors really, really fast.

  • If you buy the pre ground one and we'll give this a quick mix who smells good enough, maggot, that's most really good.

  • Smells like food.

  • Pick already.

  • Keep this to site, and here we have a clear bull just so that he could see just what you need a biggest ball because even be mixing all the ingredients together and we'll get the water and the food mixture and put it in here and allow to cool down.

  • Now this whole cooking process, it really softens up all those dried fruits and reconstitutes them will be nice and waste.

  • No, fruitcakes usually have alcohol, so you want to put alcohol just when it's kind of cool down a little bit you can just put a couple of tea.

  • Spoons are a couple whatever you like.

  • And here we have half a cup off butter.

  • We're gonna add that in and let it melt.

  • Not gonna allow the butter to melt in the mixture and you're gonna allow the mixture to cool down, and then we're gonna go on to the next step.

  • So our mixture has been cooling down for about 10 minutes, and it's still a little warm, and that's okay.

  • But you can see the butter's already starting to thicken up again.

  • And to this, we're gonna add one teaspoon of vanilla extract, and we're going to slowly fold in the dry ingredients on.

  • Bottoms up.

  • Yeah, and we'll also folding the lots, and we're gonna be using a bundt pan for this particular cake.

  • What I wanna do is I'm going to just go ahead and lightly grease it.

  • So one of the really distinct flavors and fruitcake is candied orange peel, so I know a lot of people love it.

  • We don't so what?

  • I'm going to use it.

  • But if you if you like candied orange peel and you can buy this, it's a seasonal item, usually in the baking isles.

  • You confined this.

  • You can add it in right now with the nuts and just fold it in before you make it.

  • And this matter is completely mixed in nicely.

  • We're gonna transfer it into our bundt pan, and this is gonna go into our oven.

  • It's at 350 degrees Fahrenheit, and we're gonna bake it for about 35 minutes.

  • But everybody's Evans are different.

  • So as you get towards the end of the baking time, just take a toothpick and poke it in right in the center and it comes out clean and not wet at all.

  • It's ready to go.

  • They are delicious.

  • Yummy smelling cake is out of the oven and bake for exactly 35 minutes for us.

  • And here it is.

  • It's been resting for about 30 minutes.

  • Now, in in the pan itself looks fantastic.

  • Just gonna take a little butter knife or a plastic knife and just losing the edges just a bit.

  • And we got a cooling rack over here on going to do the ultimate flip, and hopefully it's not broken.

  • Uh, look at that Beautiful Look at that.

  • Gorgeous, isn't it?

  • say so ourselves.

  • Oh, fantastic.

  • Now is very important to, you know, Make sure you grease the pan properly because I have been times when it has broken and you have to allow to cool down, no matter how badly you want to dig in and eat it.

  • Yeah, but actually it's still warm.

  • So even though it was sitting there for half an hour just quite a bit if you if you touch it, it's still warm.

  • So if you wanted to serve this nice and warm, it still is, right.

  • So we'll let it cool down a little bit more and transferred to our serving platter, and we're ready to serve ticket.

  • We have the cake over here.

  • We're just going to decorate it just a little bit.

  • Have a tea strainer here.

  • I'm just gonna put a spoon our little half a spoon and just powder sugar lightly.

  • It really doesn't need anything in such a fantastic cake, but this just makes it so much prettier.

  • Get burnt vehicles arse Holly for the season.

  • That's all it needs.

  • All right, time to dig in.

  • It's still nice and warm.

  • It looks so moist.

  • You're putting it and It is a food in that cake.

  • So, you know, sometimes does get a little company, because when you're trying to cut it, the fruit of the note is in the way.

  • Look at that.

  • Look at it.

  • It looks so beautiful.

  • It's nice and moist, and if you let it cool down, it would cut a little bit.

  • But we're always in a hurry.

  • Hurry to Diggins.

  • Here we go.

  • Yeah!

  • Mmm.

  • Oh, my God.

  • Fabulous Motley are delicious.

  • And I love all cakes.

  • In his dream, it would be a good one to do that.

  • So this is a fruit and nut cake, and you know, they tend to be a little dance because of the, you know, heaviness off the fruits and everything.

  • So they're not as fluffy and spongy as you know, your sponge cake or your regular kick.

  • But this is so fabulous.

  • And I just wanted wanted you guys to keep that in mind.

  • And, uh, but it's like, tastes so good.

  • And it's eggless, so it can't be.

  • That s so enjoy your food in that cake and join us again.

Hi.

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卵なしフルーツとナッツのケーキのレシピ|カレーのデザートレシピを教えてください (Eggless Fruit and Nut Cake Recipe | Show Me The Curry Dessert Recipes)

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    林宜悉 に公開 2021 年 01 月 14 日
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