Traditional Fruitcake
Source of Recipe
Mothers old recipe...
Recipe Introduction
A Christmas Fruit Cake.
List of Ingredients
1 cup dried apricots
1 8-ounce can walnuts (2 cups)
1 4-ounce container red candied cherries (1/2 cup)
1 4-ounce container green candied cherries (1/2 cup)
1 8-ounce container mixed diced candied fruit (1 cup)
1 cup dried cherries or raisins
all-purpose flour
1 cup packed light brown sugar
3/4 cup margarine or butter (1 1/2 sticks), softened
1/4 cup orange juice
2 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla extract
6 large eggs
Cream-Cheese Frosting (below)
3 tablespoons apricot preserves
marzipan fruit and small lemon leaves for garnishRecipe
Serves: 48
Work Time: 1 hour
Total Time: 2 days
1. Preheat oven to 300 degrees F. Lightly grease 10" by 3"
springform pan; line pan bottom with waxed paper; grease waxed
paper.
2. Coarsely chop apricots, walnuts, red cherries, and green
cherries; place in large bowl. Add mixed candied fruit, dried
cherries, and 1 cup flour; toss to mix well.
3. In another large bowl, with mixer at high speed, beat brown
sugar and margarine or butter until light and fluffy. Add orange
juice, baking powder, salt, vanilla extract, eggs, and 1 1/4 cups
flour; at low speed, beat until well mixed, constantly scraping bowl
with rubber spatula. Increase speed to medium; beat 2 minutes,
occasionally scraping bowl.
4. With rubber spatula, fold fruit mixture into batter. Spoon batter
into springform pan. Bake 1 3/4 hours or until toothpick inserted in
center comes out clean. Cool cake in pan on wire rack 10 minutes;
remove side from pan and cool cake completely.
5. When cake is cool, remove pan bottom; discard waxed paper.
Wrap fruitcake tightly with foil or plastic wrap; refrigerate overnight
so cake will be firm and easy to slice. Or, freeze up to 1 month.
6. Early on serving day, prepare Cream-Cheese Frosting.
7. Place cake on cake plate, bottom-side up. In 1-quart saucepan
over low heat, heat apricot preserves until melted. With pastry
brush, brush melted preserves over top of cake to glaze.
8. Spoon 2 cups frosting into decorating bag with coupler and
medium ribbon tube (about 1/2 inch wide). Frost side of cake with
remaining frosting. Pipe lattice design over top of cake. Change to
medium star tube; pipe decorative border around top edge of
cake. Garnish with marzipan fruit and lemon leaves if you like.
Refrigerate cake if not serving right away.
CREAM-CHEESE FROSTING: In large bowl, with mixer at
medium speed, beat one 8-ounce package cream cheese, 6
tablespoons margarine or butter (3/4 stick), softened, and 1
teaspoon vanilla extract until blended. Gradually beat in 2 1/2 cups
confectioners' sugar until smooth.
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