Email to MissDaisy      

Recipe Categories: MissDaisy's HOME PAGE00-TNTRecipes 00-ToTry APPETIZERS Appetizers BarsandCookies Beverages BEVERAGES Bisquick BREAD BreadsandQuickBreads BREAKFAST BreakfastandBrunch CAKESandPIES CakesandPies Candy Casseroles Chat CheeseandEggs COOKIES CROCKPOT DESSERTS Desserts ETHNIC FISHandSEAFOOD FishandSeafood FoodMixes FreezerandMake-Ahead FreezerCooking FrostingandIcing Fruit HolidayCooking JamsandJellies MainDish Meats Microwave Pasta PASTA Pastries Poultry PressureCooker PRESSURECOOKER Rice SALADandDRESSING SaladsandSaladDressings Sandwiches Sauces SAUCES SoupsandStews SOUPSandSTEWS Thrifty Vegetables

Fruitcake Even Fruitcake Non-Lovers Will




Source of Recipe


King Aruthur Flour/Baking


List of Ingredients





Fruit
You'll need a total of about 2 to 2 3/4 pounds dried fruit.*
1 1/2 cups dried pineapple
1 1/2 cups sultanas or raisins
1 cup dried apricots cubes
1 1/2 cups dates
6 ounces candied cherries (reserve a few for decorating the tops of the cakes)
1/3 cup diced crystallized ginger (optional)
3/4 cup dark rum or brandy
Batter
1 cup butter -- (2 sticks)
2 cups dark brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon baking powder
4 large eggs
3 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons black cocoa OR 1 teaspoon burnt sugar
1/2 cup golden syrup or dark corn syrup
1/2 cup apple juice -- cranberry juice or water
2 cups chopped -- toasted nuts (almonds, pecans or walnuts)
rum -- brandy, or vanilla syrup, for topping

Recipe





*Our Fruitcake Fruits are a delicious mixture, and the perfect amount for this recipe.

The Fruit: Combine all of the fruit ingredients in a non-reactive bowl and soak overnight.

The Batter: Cream the butter until soft, then add the sugar, spices and baking powder. Beat in the eggs one at a time. In a separate bowl whisk together the flour and cocoa. Add about half of the flour mixture and all the syrup to the batter. Then add the remaining flour and the juice or water and mix well. Fold in the fruits, any remaining liquid, and the nuts.

Grease the bottom and sides of the pans or line them with parchment paper. This recipe makes enough for 7 mini-loaf pans; 16 loaves baked in mini-loaf sets; or two 9 x 5-inch loaf pans. Spoon the batter into the pans, filling them about 3/4 full.
Bake the cakes on the middle shelf of a preheated 300°F oven -- 65 minutes for the smallest loaves, 75 minutes for the medium loaves, and 2 hours, 15 minutes for the large loaves. The cakes are done when a cake tester inserted into the center comes out clean.
Remove the cakes from the oven, and brush them with rum or brandy. Let them cool, then remove them from the pans. Brush all surfaces with rum, brandy or vanilla syrup. (If you like just a hint of rum or brandy flavor, add 1 tablespoon of liquor to 3/4 cup vanilla syrup and brush this mixture on the cakes.)

Wrap the cakes in parchment paper, then in aluminum foil or plastic wrap, and store them in a cool, dry place. Unwrap the cakes every week (for up to 5 weeks) and brush them with more syrup. By the fifth week the cakes will have absorbed as much liquid as they're able. They'll keep for several months this way, as long as they're tightly wrapped. The flavor improves and mellows over time. Yield: a possible plethora of fruitcakes.


Description:
"http://ww2.kingarthurflour.com/cgibin/htmlos.cgi/05258.6.5253210251916841906"
Source:
"King Arthur Flour"
Yield:
"2 each"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1620 Calories; 183g Fat (99.5% calories from fat); 2g Protein; trace Carbohydrate; 0g Dietary Fiber; 486mg Cholesterol; 3767mg Sodium; trace Total Sugars; 0mcg Vitamin D; 56mg Calcium; trace Iron; 55mg Potassium; 54mg Phosphorus. Exchanges: .


Nutr. Assoc. : 0 0 3145 0 0 500 0 0 0 0 0 3036 0 385 15 962 2136 3218 0 0 0 25 0 4793