Fabulous Holiday Fruitcake Pt 1

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Fabulous Holiday Fruitcake Pt 1 Ingredients

FRUIT	2 ts Vanilla extract
1 c (6 oz) cut-up dried pears;	2 tb Grated orange zest or 1/2
1 c (6 oz) cut-up dried peaches;	2 1/4 c Unsifted all purpose flour
1 c (6 oz) cut-up dried	1 c Unsifted whole wheat pastry
1 c (6 oz) cut-up dried pitted	1 1/2 ts Baking powder
1 c (6 oz) cut-up dried pitted	1/2 ts Baking soda
1 3/4 c (6 oz) cut-up dried apple	3/4 ts Salt
1 c (5 oz) seedless raisins;	1 1/2 ts Cinnamon
1 c (5 oz) golden raisins;	1 ts Nutmeg
1/2 c (2 1/2 oz) dried currants;	1/2 ts Ground cloves
1/2 c (4 oz) candied yellow	1/3 c Wheat germ
1 c Dark rum or brandy	TOP
CAKE	Dark rum or brandy for
Butter-flavor nonstick	2 Recipes Vanilla Icing Glaze
4 lg Egg whites	VANILLA ICING GLAZE
1 3/4 c Light brown sugar; packed	1 c Confectioners sugar
1/2 c Honey	1 1/2 tb Apple juice or strained
1/3 c Apple or orange juice	1/4 ts Vanilla extract
2 1/2 c Unsweetened applesauce

Instructions for Fabulous Holiday Fruitcake Pt 1

=46rom Susan Purdys, Have Your Cake and Eat It Too. Comments are from her book. Yield: Makes 14 cups of batter; 8 small loaves (5 1/2 x 3 x 2 1/8), 8 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

Main Ingredient: CakeCuisine: Uncategorized