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The Dreaded Fruitcake




Source of Recipe


Internet


List of Ingredients




2 Cups Light Raisins
1 Cup Dark Raisins
1/2-Cup Red Candied Cherries (quartered)
1/2-Cup Green Candied Cherries (quartered)
2 Cups Mixed Fruit 'n Peel (chopped)
1 (8-ounce) Container Candied Pineapple (chopped)
2-1/2 Cups Walnuts (chopped)
2 Cups Pecans (chopped)
1/3 Cup Amaretto Liquer (or Rum)
1 Cup All-Purpose Flour
2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Salt
1-1/2 Teaspoon Ground Cinnamon
1 Teaspoon Ground Cloves
1 Teaspoon Ground Mace (optional)
1/2-Teaspoon Ground Allspice
1 Teaspoon Ground Nutmeg
1 Cup (2 Sticks) Butter (softened)
1-1/2 Cups White Granulated Sugar
6 Eggs
2 Teaspoons Vanilla
1 Teaspoon Lemon Extract
1 Cup Orange Juice
1/4- to 1-Cup Rum



Recipe



Preheat oven to 275-degrees Fahrenheit.

In a large bowl, combine the fruits (raisins, cherries, fruit 'n peel, pineapple), the nuts, and 1/3 cup of liquor (Amaretto, rum, or whatever you prefer -- Chef is allowed to sip, also). Stir well and set aside while you prepare the other ingredients to let the mixture soak up the liquor's flavoring.

In another large bowl, sift together 2 cups of all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and the spices (cinnamon, cloves, mace, allspice, nutmeg). Set aside.

In a separate bowl (this recipe sure does dirty-up a bunch of bowls!), cream together the butter and the sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Now add the vanilla, lemon extract, and the orange juice. Stir well. This liquidy mixture will be soupy. Pour this mixture into the dry-flour mixture and stir until smooth. Set aside.

To the fruit-and-nut mixture, add 1 cup of all-purpose flour and mix well to coat the fruit (the flour keeps the fruit and nuts from sinking to the bottom of the batter). Add the fruit-and-nut mixture to the batter. Add 1/4-cup rum (or however much of whatever you wish to use) and stir well.

If using miniature baking cups, fill each with 1 teaspoonful of batter and bake for 35 minutes (keep an eye on them). Cool on a cake rack. Optional: You can use an eye-dropper or teaspoon and squeeze a few drops of rum or other liquor onto each individual bite-sized piece. Let cool THOROUGHLY (or else they'll mildew) before storing either in tins or Zip-Loc bags.

If using mini-loaf pans, fill pans about 2/3 full and bake for 1-1/2 hours at 275-degrees Fahrenheit. Sprinkle with liquor, if desired, and let it soak in. Cool THOROUGHLY before storing.

If using a full-sized Bundt-type pan, try baking for two hours at 275-degrees Fahrenheit and check, occasionally, for doneness (toothpick comes out clean).

This recipe will make 185 miniature bite-sized cakes plus one mini-loaf cake and will probably easily make two full-sized fruitcakes (one for you and one to aggravate someone with). Happy baking!