Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Mrs. Maus's Fruitcake




Source of Recipe


Mai


Recipe Introduction


Makes five 6-inch cakes
Mrs. Maus, Martha's childhood neighbor, offers a few tips for making the perfect fruitcake: Use the best quality of candied fruit available, hand-cut the candied fruit to assure the proper texture, and use just enough batter to hold the fruit and nuts together. Packed in sealed tins, these spirited cakes will keep for 25 years. You may consider eating yours sooner.




List of Ingredients




1 pound (4 sticks) unsalted butter, room temperature, plus more for pans
2 cups plus 1 tablespoon sugar
12 large eggs
4 pounds candied and dried fruits, such as citron, lemon peel, orange peel, sour cherries, and apricots, chopped
1/2 cup molasses
2 1/2 cups all-purpose flour
2 tablespoons ground allspice
2 pounds assorted nuts, such as walnuts and pecans
2/3 cup brandy
Glacéed fruits, such as figs, oranges, pears, apricots, peaches, and pineapple, for garnish
Candied cherries and kumquats, for garnish
1 cup apricot jam



Recipe



1. Heat oven to 275°. Butter five 6-by-2-inch round cake pans. Butter five 18-by-3-inch strips of heavy brown paper, and fit them into each pan to form a collar.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 2 cups of the fruit and the molasses, blending well. Remove batter to a large bowl. Sift together flour and allspice, and add to mixture, one cup at a time, mixing well between additions. Reserve 1 cup assorted fruit to use later, for decorating. Add remaining fruit and nuts, stirring with a spoon. Divide batter evenly among pans.

3. Bake until a toothpick inserted in the center comes out clean, 3 to 3 1/2 hours. While cakes are still warm, brush them with 1/3 cup brandy mixed with 1 tablespoon sugar. Let cool in pans on a wire rack. Gently remove cakes from pans, leaving paper collar intact. Decorate cakes with glacéed and dried fruits.

4. Heat apricot jam and remaining brandy in a small saucepan over medium heat. Strain, and brush over fruits to hold in place.