@ilyas223456: #CapCut #متابعة_قلب_تعليق_مشاركة_أكسبلور🖤

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Saturday 08 August 2026 17:07:43 GMT

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Wafa Mh :

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2026-08-08 19:10:23

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ابو نمر العزاوي :

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2026-08-08 17:26:01

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2026-08-08 18:14:15

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Dark Moist Fruit Cake That Gets Better the Next Day A rich homemade fruit cake with a deep brown color, juicy raisins, cherries, dates, and warm spices. Resting it overnight allows the fruit to soften the crumb and makes the flavor even richer. Ingredients 220 g raisins 100 g chopped dates 80 g chopped glacé cherries 80 g dried cranberries or mixed dried fruit 160 ml strong black tea or orange juice 200 g all-purpose flour 1½ teaspoons baking powder ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon salt 150 g softened butter 160 g dark brown sugar 3 large eggs 1 teaspoon vanilla extract 2 tablespoons dark molasses 80 g roughly chopped walnuts, optional 1 tablespoon flour, for coating the fruit Instructions Place the raisins, dates, cherries, and dried cranberries in a bowl. Pour over the strong tea or orange juice. Cover and soak for at least 2 hours, preferably overnight. Drain only if a large amount of liquid remains. Preheat the oven to 160°C / 320°F. Grease and line an 8-inch round pan or standard loaf pan. Beat the softened butter and dark brown sugar for 3–4 minutes until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and molasses. In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Fold the dry ingredients gently into the butter mixture until almost combined. Toss the soaked fruit with 1 tablespoon of flour. Fold it into the batter with the chopped walnuts. Spoon the thick batter into the prepared pan and smooth the surface. Bake for 65–80 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cover loosely with foil if the top becomes too dark. Leave the cake in the pan for 15 minutes, then transfer it to a wire rack. Once completely cool, wrap the cake tightly and let it rest overnight before slicing. This helps create the rich, moist center. Storage Store the wrapped cake in an airtight container for up to 5 days at room temperature or 8 days in the refrigerator. Bring refrigerated slices to room temperature before serving. Do you prefer dark fruit cake freshly baked, or after it rests overnight? #DarkMoistFruitCake #FruitCakeRecipe #OldFashionedBaking #HomemadeCake #MoistCake

Dark Moist Fruit Cake That Gets Better the Next Day A rich homemade fruit cake with a deep brown color, juicy raisins, cherries, dates, and warm spices. Resting it overnight allows the fruit to soften the crumb and makes the flavor even richer. Ingredients 220 g raisins 100 g chopped dates 80 g chopped glacé cherries 80 g dried cranberries or mixed dried fruit 160 ml strong black tea or orange juice 200 g all-purpose flour 1½ teaspoons baking powder ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon salt 150 g softened butter 160 g dark brown sugar 3 large eggs 1 teaspoon vanilla extract 2 tablespoons dark molasses 80 g roughly chopped walnuts, optional 1 tablespoon flour, for coating the fruit Instructions Place the raisins, dates, cherries, and dried cranberries in a bowl. Pour over the strong tea or orange juice. Cover and soak for at least 2 hours, preferably overnight. Drain only if a large amount of liquid remains. Preheat the oven to 160°C / 320°F. Grease and line an 8-inch round pan or standard loaf pan. Beat the softened butter and dark brown sugar for 3–4 minutes until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and molasses. In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Fold the dry ingredients gently into the butter mixture until almost combined. Toss the soaked fruit with 1 tablespoon of flour. Fold it into the batter with the chopped walnuts. Spoon the thick batter into the prepared pan and smooth the surface. Bake for 65–80 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cover loosely with foil if the top becomes too dark. Leave the cake in the pan for 15 minutes, then transfer it to a wire rack. Once completely cool, wrap the cake tightly and let it rest overnight before slicing. This helps create the rich, moist center. Storage Store the wrapped cake in an airtight container for up to 5 days at room temperature or 8 days in the refrigerator. Bring refrigerated slices to room temperature before serving. Do you prefer dark fruit cake freshly baked, or after it rests overnight? #DarkMoistFruitCake #FruitCakeRecipe #OldFashionedBaking #HomemadeCake #MoistCake

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