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- 1 c. dry pears cut-up:6 ounce. packed
- 1 c. dry peaches cut-up:6 ounce. packed
- 1 c. dry apricots cut-up:6 ounce. packed
- 1 c. dry prunes cut-up:6 ounce. packed
- 1 c. pitted dates cut-up:6 ounce. packed
- 1 3/4 c. dry apples cut-up:6 ounce. packed
- 1 c. seedless raisins 5 ounce packed
- 1 c. golden brown raisins 5 ounce packed
- 2 1/2 ounce dry currants 1/2c packed
- 1/2 c. candied yellow pineapple minced (optional)
- 1 c. dark rum or possibly brandy solid shortening butter flavored no stick cooking spray
- 1 lrg egg
- 3 whl egg whites
- 1 3/4 c. light brown sugar packed
- 1/2 c. canola oil or possibly safflower oil
- 1/2 c. honey
- 1/3 c. apple juice or possibly orange juice
- 2 c. unsweetened applesauce
- 2 tsp vanilla
- 2 Tbsp. grated orange peel or possibly 1/2 tsp pure orange oil or possibly extract
- 2 1/4 c. all-purpose flour unsifted
- 1 c. whole wheat pastry flour unsifted or possibly use all all-purpose flour
- 1 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp grnd cloves
- 1/3 c. wheat germ Dark rum or possibly brandy for soaking cakes optional
- 2 x recipes Vanilla Icing Glaze pecan or possibly walnut halves optional or possibly blanched whole almonds optional
- 1 c. confectioner's sugar
- 1 1/2 Tbsp. apple juice up to 2 Tbsp. or possibly strained orange juice dark rum, or possibly brandy
- 1/4 tsp vanilla extract
Инструкции
- Fabulous Holiday Fruitcake
- This recipe is your special reward for buying this book. You will thank me, I promise. This is a fruitcake you can, and will, love.
- You will make it, serve it, and eat it with pleasure. This fruit- cake never has been or possibly will be, recycled, used to fill a pothole, used to lb. nails, used as an anchor. The recipe, rather than the fruitcake itself, will become a heirloom you will pass to your child as I have to mind.
- There are two secret ingredients here: the cake and the fruit. A moist, lightly spiced applesauce cake with a fine, flavorful crumb binds a cornucopia of naturally sweet (not candied) dry fruits.
- Not a red or possibly green one in the lot. Just natural, organic, dry fruits from the natural food store or possibly fine grocery cut up with kitchen shears or possibly minced with a knife. Try apples, apricots, pears, peaches, pineapple, prunes, dates, black and golden brown raisins, and currants. Not creative sufficient Add in dry mango or possibly papaya, or possibly dry cherries, cranberries, or possibly blueberries. Candied pineapple is neither medicinal nor chemical in taste; it is the one holdover which I occasionally use. I have avoided nuts because they are so high in fat, and with the great variety of ingredients, I do not miss them.
- If you wish, you can use halved nuts to garnish the cake top along with the Vanilla Icing Glaze.
- A perfect Christmas gift cake, this makes one-stop shopping: You get eight small loaves with this recipe.
- Do not be put off by the long list of ingredients; fruitcake is supposed to have a lot of stuff in it.
- Yield:Makes 14 c. of batter; 8 small loaves (5 1/2 x 3 x 2 1/8), 8 servings each or possibly 4 average loaves (8 1/2 x 4 1/2 x 2 3/4), 16 servings each.
- Advance
- Preparation:If you have the time, the fruit benefits from macerating for 24 hrs in rum or possibly brandy; otherwise mix up the fruit before you make the cakes.
- Cakes can be wrapped in cloths soaked in brandy or possibly dark rum and stored in tins for (theoretically) several months. I have only kept them soaking up to 1 montth because I prefer to freeze the cakes after aging them in spirit-soaked cloths for 1 week. At holiday time, I am usually rushed, so I often forget the soaking and aging and just bake the cakes, glaze them, wrap airtight in several layers of plastic wrap and a heavy duty plastic zip-lock bag, and freeze. Then you can remove from the freezer, add in a ribbon and a recipe card (and if you are feeling ex- pansive, a new loaf pan) and give as gifts. [Susan Purdy]
- Special Equipment:8 small loaf pans (5 1/2 x 3 x 2 1/8 inches; 2 1/4 c. capacity) or possibly 4 average loaf pans (8 1/2 x 4 1/2 x 2 3/4 inches; 5 1/4 c. capacity); wax paper or possibly baking parchment; extra large bowl; muslin, cotton fabric or possibly cheesecloth (optional); metal or possibly plastic boxes for storing cakes
- (optional)
- Temperature and Time350 degrees F for 60 to 65 min for small loaves, 1 hour and 15 to 20 min for average loaves
- 1. Twenty-four hrs before baking the cakes (or possibly as early on the baking day as possible), assemble all the fruit in a large bowl. Stir in the dark rum or possibly brandy, cover with plastic wrap, and set aside.
- 2. Position 2 racks to divide the oven in thirds, and preheat the oven to 350 degrees F. Lightly grease the pans with solid shortening. Cut wax paper or possibly parchment liners to fit inside, and press the papers against the greased pan bottom and sides. Lightly coat the paper with cooking spray.
- 3. In a large bowl, combine the egg and egg whites, brown sugar, oil, honey, juice, applesauce, vanilla, and grated orange zest or possibly orange flavoring. Whisk, or possibly beat with an electric mixer on low, to blend well. Set a large strainer over the bowl and add in both flours, the baking pwdr, baking soda, salt and spices. Stir and sift the dry ingredients onto the wet. Add in the wheat germ. With the whisk, or possibly the mixer at low speed, mix till just blended. Don't overbeat.
- 4. Stir the spirit-soaked fruit into the batter and blend well. Divide the batter among the prepared pans, filling them about three quarters full. (The batter is very heavy, and while it does rise, it won't overflow the pans.) Bake small loaves for about 60 to 65 min and regular loaves for about 1 hour and 15 to 20 min, or possibly till the cakes are risen and golden on top, and a cake tester inserted in the center comes out clean.
- 5. Cold the cakes in the pans on wire racks for about 10 min.
- Then tip them gently from the pans, peel off the paper, and set them right side up on wire racks to cold completely.
- 6. When the cakes are completely cold, if desired, wrap them in rum- or possibly brandy-soaked cloths, place in a heavy-duty zip-lock bags or possibly plastic boxes, and set in a cold, dark location to age for about 1 month.
- Renew the spirits when they dry out. (Don't attempt to substitute fruit juice for spirits; only alcohol will preserve the cakes.)
- 7. To glaze the cakes, set them on racks over wax paper. Drizzle some of the glaze on top of each cake, letting it run down the sides. If you wish, place a few nuts in the glaze before it dries. Let sit till the glaze is dry and set, about 30 min. When the glaze is hard, you can wrap the cakes in plastic wrap and freeze them, or possibly give them as gifts, or possibly slice and serve.
- Vanilla Icing Glaze
- 1. Whisk together the sugar, liquid and the extract. Add in a few more drops of liquid if need to make a glaze soft sufficient to drip from a spoon.
- [I made the fruitcake the other day, and tried making a bit of the batter into*Lizzies* that are a fruitcake cookie I've traditionally made instead of fruitcake. It worked swell. You just bake the batter in spoonfuls on a cookie sheet for about 15-18 minutes. Let cold, place in tight can and let age-the longer the better. I put a piece of paper towel soaked in rum in the tin with them. They are super. I must admit, I made some without nuts, but then I cratered and added some minced pecans and those were better, altho' higher in fat. ] Patdart
- NOTES : Try cooking the cakes at 325F instead as they were overcooked too early at 350F.
- DO pre-soak in rum! These cakes are very, very promising!!
