Recipe: Fabulous Holiday Fruitcake Pt 1
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-----------------------------------FRUIT-----------------------------------
1 c (6 oz) cut-up dried pears;
-packed
1 c (6 oz) cut-up dried peaches;
-packed
1 c (6 oz) cut-up dried
-apricots, packed
1 c (6 oz) cut-up dried pitted
-prunes, packed
1 c (6 oz) cut-up dried pitted
-dates, packed
1 3/4 c (6 oz) cut-up dried apple
-slices, packed
1 c (5 oz) seedless raisins;
-packed
1 c (5 oz) golden raisins;
-packed
1/2 c (2 1/2 oz) dried currants;
-packed
1/2 c (4 oz) candied yellow
-pineapple, chopped
-(optional)
1 c Dark rum or brandy
------------------------------------CAKE------------------------------------
Butter-flavor nonstick
-cooking spray
4 lg Egg whites
1 3/4 c Light brown sugar; packed
1/2 c Honey
1/3 c Apple or orange juice
2 1/2 c Unsweetened applesauce
2 ts Vanilla extract
2 tb Grated orange zest or 1/2
-tsp. pure orange oil or
-orange extract
2 1/4 c Unsifted all purpose flour
1 c Unsifted whole wheat pastry
-flour (or use a total of 3
-1/4 cups all purpose white
-flour)
1 1/2 ts Baking powder
1/2 ts Baking soda
3/4 ts Salt
1 1/2 ts Cinnamon
1 ts Nutmeg
1/2 ts Ground cloves
1/3 c Wheat germ
------------------------------------TOP------------------------------------
Dark rum or brandy for
-soaking cakes (optional)
2 Recipes Vanilla Icing Glaze
-(recipe follows)
----------------------------VANILLA ICING GLAZE----------------------------
1 c Confectioners sugar
1 1/2 tb Apple juice or strained
-orange juice, or dark rum
-or brandy (up to 2)
1/4 ts Vanilla extract
=46rom Susan Purdy's, Have Your Cake and Eat It Too. Comments are from her
book.
servings each or 4 average loaves (8 1/2 x 4 1/2 x 2 3/4), 16 servings
each.
Advance preparation: If you have the time, the fruit benefits from
macerating for 24 hours in rum or brandy; otherwise mix up the fruit before
you make the cakes. Cakes can be wrapped in cloths soaked in brandy or dark
rum and stored in tins for (theoretically) several months. I have only kept
them soaking up to 1 month because I prefer to freeze the cakes after aging
them in spirit-soaked clothes for 1 week. At holiday time, I am usually
rushed, so I often forget the soaking and aging and just bake the cakes,
glaze them, wrap airtight in several layers of plastic wrap and a heavy
duty plastic zip-lock bag, and freeze. Then you can remove from the
freezer, add a ribbon and a recipe card (and if you are feeling expensive,
a new loaf pan) and give as gifts.
Special equipment: *8 small loaf pans (5 1/2 x 3 x 2 1/8 inches; 2 1/4 cup
capacity) or 4 average loaf pans (8 1/2 x 4 1/2 x 2 3/4 inches; 5 1/4 cup
capacity) *Wax paper or baking parchment *Extra large bowl *Muslin, cotton
fabric, or cheesecloth (optional) *Metal or plastic boxes for storing cakes
(optional)
Temperature and Time: 350F for 60-65 minutes for small loaves; 1 hour and
15-20 minutes for average loaves.
1. Twenty-four hours before baking the cakes (or as early on the baking day
as possible), assemble all the fruit in a large bowl. Stir in the dark rum
or brandy, cover with plastic wrap, and set aside.
continued in part 2
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