#fruit cake

Cherry & Pistachio Cake

Cherry Pistachio Cake
(adapted from Field of Greens)

• ¼ cup green pistachios
• 2 cups fresh cherries, halved and pitted
• 4 ounces unsalted butter, softened
• ¼ cup sugar
• 2 eggs
• ½ teaspoon vanilla extract
• 1 ¾ cup unbleached white flour
• ½ teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup milk
• ½ cup creme fraiche (or sour cream)

http://pixelsandcrumbs.com/blog/2013/8/23/cherry-pistachio-cake

Grazie a tutti per gli auguri ❤️ siete speciali!

Piece Of Cake (x)

Fruit Cake Martini !

Measure Ingredients:

● 50 ml Musgrave 11
● 25 ml Fresh Lemon Juice
● 25ml Honey and Nut syrup
● 3 dashes of Orange bitters
● 3 dash Angostura bitters

Method: 

Add all ingredients to a shaker with lots of ice. Shake hard

Garnish: Nutmeg Grate and chopped nuts

Courtesy: Boozy Foodie

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here

FRUIT CAKE

(From StH)

https://www.rockrecipes.com/fruitcake-loaf-cake/

Ingredients:

• 1 cup glacé cherries, quartered.
• ¾ cup raisins, any kind.
• ¾ cup mixed glacé fruit (or glacé mixed peel)
• 1 2/3 cups flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup sugar
• 1 cup cream cheese (One 8 oz or 250 g) block)
• 1/3 cup butter
• 2 eggs (large or extra large)
• 1 tsp pure vanilla extract
• ¼ tsp pure almond extract (optional)

Directions:

1. Cut the cherries into quarters and mix together with the raisins and mixed fruit (or glacé citrus peel). Measure the cherries AFTER they are quartered. In the cake pictured, I have used a mixture of half red and half green glacé cherries for the most colourful appearance.
2. Preheat oven to 325 degrees F.
3. Lightly grease a 9x5 inch standard loaf pan and line with parchment paper.
4. Measure the flour, then remove 2 tbsp to dust the fruit with later.
5. Sift the remaining flour with the baking powder and salt. Set aside.
6. Cream together butter, sugar and cream cheese, until smooth and fluffy,
7. Add the eggs, one at a time, beating well after each addition.
8. Next, beat in the vanilla extract (and almond extract if you are using it.)
9. Fold in the dry ingredients until almost fully incorporated. A few streaks of flour in the batter should remain at this point.
10. Toss the fruit mixture with the reserved 2 tbsp flour.
11. Add the flour coated fruit to the batter and fold in well.
12. Spread batter evenly into the prepared loaf pan.
13. Bake for 1 hour and 20 minutes or until a toothpick inserted in the centre comes out clean. My oven actually took closer to 1 ½ hours.
14. Cool on a wire rack. Store in an airtight container. If freezing, wrap tightly in several layers of plastic wrap before placing it in a large ziplock freezer bag, removing as much air from the bag as you can before sealing it.

Notes:

• This is not the sort of fruitcake that needs to age for a long time. It is best made closer to the Holidays or when you plan on serving it. Even making it just a couple of days in advance is perfectly fine.
• If you like you can soak this cake in a little brandy but don’t overdo it. Poke holes in the top and bottom of the cake with a wooden skewer and brush on ¼ cup of brandy or orange liqueur before sealing it in the plastic wrap. If you choose to do this step, I would recommend making it about a week in advance.
• Serving size is half slices for the purposes of this recipe.

A true delicacy 

Fresh Fruit Tart