WORLD CLASS FRUIT CAKE! Why Your Nigerian Fruit Cake Is Hard (And How To Fix It!) …Bellacakesnmoree

Описание: In this Video you will learn how to make Ultra-Moist Nigerian Fruit Cake
A rich, dark, traditional fruit cake with an American "soft-crumb" texture.

*Fruit Soak Cake Ingredients*

3 cups Mixed Dried Fruits
1 cup Dark Rum or Brandy
4sticks Unsalted Butter
420g Dark Brown Sugar
8 Large Eggs
½ cup Sour Cream or Greek Yogurt
500g All-purpose Flour
3 tbsp Browning
1 tbsp Molasses
1 tbsp Baking Powder
1 tsp Salt
1 tsp Nutmeg
1 tsp Cinnamon
1 tbsp Vanilla Extract


Step-by-Step Instructions
    1    Prep the Oven: Preheat to 300°F (150°C). Grease two 8-inch pans and line the bottoms and sides with parchment paper.
    ◦    Pro Tip: Place a small pan of water on the bottom rack of the oven to create steam; this keeps the cake edges soft.
    2    Cream the Base: Beat the Butter,and Brown Sugar for 8–10 minutes until pale and fluffy. The oil ensures the cake stays soft even when refrigerated.
    3    Add Eggs & Flavors: Add eggs one at a time, beating well after each. Stir in the Browning, Vanilla, and Sour Cream. The sour cream adds acidity that breaks down the gluten for a tender, American-style "melt-in-your-mouth" feel.
    4    Fold in Dry Ingredients: Sift the Flour, Cornstarch, Baking Powder, and Spices together. Fold them into the wet mix gently with a spatula. Do not overmix, or the cake will become tough/hard.
    5    Final Mix: Fold in the soaked fruits (and any liquid left in the jar).
    6    Slow Bake: Pour into pans and bake for 1 hour 45 minutes to 2 hours. Test with a skewer; it should come out clean.
    7    The "Lock-In": While the cake is still warm, drizzle 2 tbsp of Brandy over the top. Once it has cooled for 20 minutes, wrap it tightly in plastic wrap while still slightly warm. This traps the moisture inside.


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