California Autumn Fruitcake
Source of Recipe
Internet
List of Ingredients
1 envelope active dry yeast
1/4 cup warm water
3/4 cup honey, divided
1 cup canned solid pack pumpkin
1/3 cup orange juice
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup quick cooking oats
1 teaspoon salt
1/2 teaspoon cardamom
3/4 cup chopped dates
3/4 cup California raisins
3/4 cup coarsely chopped walnuts
1 1/2 teaspoons grated orange rind
Recipe
Sprinkle yeast over warm water (110 to 115F) in a large mixing bowl; stir until dissolved. Stir in 1 teaspoon honey and let stand until foamy.
Meanwhile, combine remaining honey and pumpkin in small saucepan; heat until just warm (110 to 115F), not hot. Stir pumpkin mixture and orange juice into yeast. Add flours, oats, salt and cardamon; beat well (50 strokes by hand). Stir in fruits, nuts and orange rind. Spoon into greased 8 x 4 x 2-inch loaf pan. Cover and let stand in warm place 30 minutes or until nearly doubled in bulk.
Bake at 300F for 1 hour 20 minutes, or until wooden pick inserted in center comes out clean. Remove from pan and cool completely on wire rack.
Note: Aging fruitcake allows the moisture from the fruit to permeate the cake. Cakes may also be punctured and doused in liquor or fruit juice (up to 1 cup of liquid for 2 1/2 to 3 pounds of fruitcake); then wrapped in liquor- or juice-soaked cheesecloth to ripen. Plain or doused, cakes should be stored in air-tight containers or wrapped in plastic wrap, sealed in heavy duty sealable plastic bags and stored for several weeks before serving. Keep in a cool dry place.
Yields: 1 loaf (3 pounds), about 25 to 30 slices 1/3-inch thick
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