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Name: Mrs Mauss Fruitcake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 lb Unsalted butter; room; 1 c Apricot jam; 12 lg Eggs; 2 1/2 c All-purpose flour; 2/3 c Brandy; 2 c Sugar; plus; 2 lb Nuts; see * Note; Glaceed fruits; for garnish; Candied cherries and; 2 tb Allspice; 4 lb Candied and dried fruits;; 1/2 c Molasses; 1 tb Sugar

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INGREDIENTS

1 lb Unsalted butter; room
1 c Apricot jam
12 lg Eggs
2 1/2 c All-purpose flour
2/3 c Brandy
2 c Sugar; plus
2 lb Nuts; see * Note
Glaceed fruits; for garnish
Candied cherries and
2 tb Allspice
4 lb Candied and dried fruits;
1/2 c Molasses
1 tb Sugar

Servings

INSTRUCTIONS

* Note: Martha uses several kinds of jewel-like candied fruits, such as cherries, kumquats, citron, figs, orange peel, lemon peel, and apricots and glaceed fruits such as figs, oranges, pears, apricots, peaches and pineapples for garnish. She also includes dried fruits like raisins, currants, and sour cherries. Freshly roasted nuts add rich texture and balance flavors to a fruitcake; choose favorite varieties such as walnuts, pecans, and hazelnuts. Heat oven to 275 degrees. Chop candied and dried fruit; set aside. Butter five 6- by 2-inch round cake pans. Butter five strips of heavy brown paper 6- by 3-inches and fit into each pan to form a collar. In bowl of electric mixer, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time. Mix in 2 cups of the fruit and molasses, blending well. Remove to a large bowl and sift in the flour and allspice one cup at a time, mixing well between additions. Divide batter evenly among pans; bake until a toothpick inserted in the center comes out clean, about 3 to 3 1/2 hours. While still warm brush with 1/3 cup brandy mixed with 1 tablespoon sugar. Let cool on a wire rack. Gently remove cakes from pans leaving paper collar intact. Decorate cakes with glaceed and dried fruits. Heat apricot jam and remaining brandy in a small saucepan over medium heat. Strain and brush over fruits to hold in place. Makes five 6-inch cakes. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "5 six-inch cakes" Per serving: 13984 Calories (kcal); 937g Total Fat; (59% calories from fat); 257g Protein; 1179g Carbohydrate; 3238mg Cholesterol; 1025mg Sodium Food Exchanges: 29 Grain(Starch); 26 Lean Meat; 0 Vegetable; 0 Fruit; 170 Fat; 49 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

NOTES

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Mrs Mauss Fruitcake

1 lb Unsalted butter; room
1 c Apricot jam
12 lg Eggs
2 1/2 c All-purpose flour
2/3 c Brandy
2 c Sugar; plus
2 lb Nuts; see * Note
 Glaceed fruits; for garnish
 Candied cherries and
2 tb Allspice
4 lb Candied and dried fruits;
1/2 c Molasses
1 tb Sugar

* Note: Martha uses several kinds of jewel-like candied fruits, such as  cherries, kumquats, citron, figs, orange peel, lemon peel, and apricots and  glaceed fruits such as figs, oranges, pears, apricots, peaches and  pineapples for garnish. She also includes dried fruits like raisins,  currants, and sour cherries. Freshly roasted nuts add rich texture and  balance flavors to a fruitcake; choose favorite varieties such as walnuts,  pecans, and hazelnuts. Heat oven to 275 degrees. Chop candied and dried  fruit; set aside. Butter five 6- by 2-inch round cake pans. Butter five  strips of heavy brown paper 6- by 3-inches and fit into each pan to form a  collar. In bowl of electric mixer, cream butter and 2 cups sugar until  light and fluffy. Add eggs, one at a time. Mix in 2 cups of the fruit and  molasses, blending well. Remove to a large bowl and sift in the flour and  allspice one cup at a time, mixing well between additions. Divide batter  evenly among pans; bake until a toothpick inserted in the center comes out  clean, about 3 to 3 1/2 hours. While still warm brush with 1/3 cup brandy  mixed with 1 tablespoon sugar. Let cool on a wire rack. Gently remove cakes  from pans leaving paper collar intact. Decorate cakes with glaceed and  dried fruits. Heat apricot jam and remaining brandy in a small saucepan  over medium heat. Strain and brush over fruits to hold in place. Makes five  6-inch cakes.    Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for  MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "5 six-inch cakes"    Per serving: 13984 Calories (kcal); 937g Total Fat; (59% calories from  fat); 257g Protein; 1179g Carbohydrate; 3238mg Cholesterol; 1025mg Sodium  Food Exchanges: 29 Grain(Starch); 26 Lean Meat; 0 Vegetable; 0 Fruit; 170  Fat; 49 Other Carbohydrates    Recipe by: Martha Stewart      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (7007g)
Recipe Makes: 1 servings

Calories: 6617
Calories from Fat: 2725 (41%)

Amt Per Serving		% DV

	Total Fat 302.8g	404 %
	Saturated Fat 93.8g	469 %
	Monounsaturated Fat 114.7g
	Polyunsanturated Fat 42.5g
Cholesterol 12690mg		3905 %
Sodium 8312.9mg		287 %
Potassium 6082.4mg		160 %
Total Carbohydrate 530.2g		156 %
	Dietary Fiber 11.6g	46 %
	Sugars, other 518.6g
Protein 410.9g		587 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6617

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