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| Ageless Fruitcake |
Hits: 1 |
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| Date Added: |
November 20, 2008 |
| Calories: |
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| Serves: |
24 |
| Prep. Time: |
0:00 |
| Category: |
Cakes / Pies / Pastries, Desserts / Sweets, Fruit, Copy Cat / Restaurant |
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| Ingredients: |
1 1/2 cups dark raisins
1 1/4 cups golden raisins
1/2 cup currants
1 cup mixed candied orange and lemon peel
1 cup whole candied cherries
1 cup pitted chopped dates - (packed)
3/4 cup brandy, dark rum or whiskey
1 cup melted cooled butter - (2 sticks)
1 3/4 cups granulated sugar
1/2 cup brown sugar - (packed)
2 eggs
2 tablespoons honey or corn syrup
3 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups chopped walnuts
Nonstick cooking spray
Brandy or dark rum or whiskey
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| Directions: one line for each direction. When saved the lines will be numbered. |
- Use the same liquor for soaking that you use in the cake.
- A couple of hours or up to 2 days before preparing fruitcake, place dark raisins, golden raisins, currants, orange and lemon peel, cherries and dates in a large bowl. Toss with hot brandy, rum or whiskey, cover and set aside.
- Blend butter with granulated and brown sugars in large bowl, then blend in eggs and honey. Fold in flour, salt, baking powder, cinnamon, nutmeg and cloves, then fold in fruit and nuts. Make sure bottom of batter is well blended.
- Line 2 (9- by 5-inch) loaf pans with parchment paper and spray with nonstick cooking spray. Spoon batter into prepared pans. Garnish top of cake with extra cherries, if desired. Place on baking sheet (this protects bottom of cakes from baking more than tops) and bake at 325 degrees until browned, toothpick inserted in middle comes out clean and cake springs back when lightly touched, 2 1/2 hours. If tops are baking faster than interior, cover tops with foil and reduce heat to 300 degrees.
- Let cakes rest in pans 15 minutes before removing to rack to cool completely. Slice or soak.
- Soaking Instructions: Let cakes cool completely, then poke holes all over cake surfaces with a cake tester or long skewer. Soak large cheesecloths in soaking liquid and wrap them around cakes, covering completely. Wrap cakes in plastic and then clean tea towels, and place them in cake tins. You can also place loaves in resealable plastic bags and seal them part way. Refresh alcohol once a week or whenever you notice cheesecloth is dried out.
- This recipe yields 24 servings.
- Each serving: 434 calories; 179 mg sodium; 41 mg cholesterol; 13 grams fat; 75 grams carbohydrates; 4 grams protein; 2.41 grams fiber.
Notes:
Recipe by Marcy Goldman, a Montreal-based food writer and professional bakery and pastry chef and a regular contributor the LA Times |
Nutrition Facts not Available |
| Rating: () |
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Added On: November 20, 2008 |
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| * The Los Angeles Times, 12-06-2000 |
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