Traditional Fruit Cakes
Thursday, September 30th, 2010
Ingredients;
* 1 pound diced citron and candied orange and lemon peels
* 2 pounds candied cherries, halved, red and green
* 2 pounds candied pineapple
* 1 pound chopped pitted dates
* 1 pound raisins
* 1 can (16 ounces) pitted sour cherries, drained
* 1 pound chopped pecans
* 1/2 cup + 2 tablespoons brandy
* 1 tablespoon vanilla
* 1/2 cup molasses
* 1 cup butter
* 2 cups light brown sugar
* 7 large eggs
* 1 jar (12 ounces) apple jelly
* 5 cups sifted flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 3 teaspoons ground cinnamon
* 1 teaspoon allspice
* 1 teaspoon nutmeg
* 1 teaspoon ground cloves
Directions;
Prepare fruit mixture a day in advance. Combine fruits and nuts in a large bowl with brandy, vanilla, and molasses. Cover tightly and let stand overnight or up to 48 hours. Prepare batter. Let butter and eggs come to room temperature. Sift together the dry ingredients and set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, 2 at a time, beating well after each addition. Stir in apple jelly; blend well. Add fruit and nut mixture alternately with the sifted dry ingredients, using a heavy wooden spoon and/or hands for stirring.
Stir until well blended. Generously grease 2 tube cake pans (10-inch), then line with waxed paper and grease again. Fill pans about 3/4 full. Bake at 250° for 3 1/2 to 4 hours. After 3 hours, begin testing cakes with toothpick or cake tester. The pick should come out clean when inserted in center of cake. Cool in pans on racks then turn out of pans and carefully peel off paper. Wrap cakes in cheesecloth and sprinkle generously with more of the brandy.
Seal cakes in food storage bags or plastic wrap. Brush cakes once a week with more brandy and reseal. These fruitcakes should be mellowed for at least 4 weeks, and can be frozen after that amount of time.
Posted in Traditional Fruit Cakes | No Comments »
Saturday, August 14th, 2010
Ingredients;
1-1/2 tsp. vinegar
1/2 c. milk
3 c. brown sugar
1 c. Crisco
3 eggs
4 c. flour
2 heaping tsp. baking soda
1 tsp. salt
2 c. bananas, mashed
2 tsp. vanilla
1 c. nuts
Directions;
Combine the vinegar (I use wine vinegar for taste) and the milk to make it sour. Cream the brown sugar,
Crisco and eggs, one at a time. Add the flour, baking soda, salt, nuts, bananas and vanilla. Mix together well.
Bake 35-40 minutes at 350°F in a greased and floured 11×17 in large pan.
Make wedding icing but omit vanilla. Instead add maple flavoring (2 or 3 tbsp. depending on how light or dark you want it).
Wedding Icing:
1 c. milk
6 heaping tbsp. flour
1/2 c. butter
1/2 c. Crisco
1/2 c. sugar
2 tbsp. maple flavoring
In a sauce pan, combine milk and flour. Beat and get all the lumps out. Keep stirring, put on stove and heat until it thickens. Let cool. In a bowl, add butter, Crisco, sugar and maple flavoring. Cream together and add flour mixture. Beat well.
Posted in Traditional Fruit Cakes | No Comments »
Saturday, August 7th, 2010
Ingredients;
• 1 1/3 cups vegetable oil
• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sugar
• 3 large eggs
• 3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
• 1 cup chopped assorted nuts, such as pecans and walnuts (optional)
• 1 teaspoon pure vanilla extract
• Caramel Sauce
• Nonstick cooking spray with flour
Directions;
Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.
Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
Remove from oven, and cool slightly on a wire rack.
Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce
Posted in Traditional Fruit Cakes | No Comments »
Monday, July 30th, 2007
1/2 cup butter
1 1/2 cups sugar
3 egg yolks
1/2 cup milk
2 1/2 cups flour
3 1/2 teaspoons Calumet Baking Powder
(more…)
Posted in Traditional Fruit Cakes | No Comments »
