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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 24 |
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This is my recipe for Fruitcake. I don't care for candied fruit, so I don't use any in my fruitcake. I do care for brandy, rum and Kentucky sour mash, which I use on my fruitcake. You be the judge! Ingredients:
3 cups all-purpose flour |
1 cup sugar |
2 teaspoons salt |
1 teaspoon baking powder |
2 teaspoons fine ground cinnamon |
1/2 teaspoon freshly grated nutmeg |
1 cup fresh orange juice |
1 cup peanut oil |
4 beaten eggs |
1/2 cup honey |
1/4 cup dark molasses |
6 cups coarsely chopped dried fruits |
2 cups shelled nut pieces |
Directions:
1. *Note: Use what ever combination of dried fruits you prefer. Apples, apricots, peaches, pears, plums, golden raisins, dark raisins, cherries, currents, figs, dates, etc. I prefer a mixture of all the fruits listed.
2. **Note: Use whatever nut or combination of nuts you prefer. English walnut, pecans, Brazil nut, etc. I prefer English walnuts.
3. Preheat the oven to 275°F.
4. Line two baking pans, 9 x 5 x 3 or 8-1/2 x 4-1/2 x 2-1/2 inches with aluminum foil. Once fitted to the pans, brush the bottom and sides of the foil with a little oil. Remove any excess oil.
5. Stir to mix the flour, sugar, salt, baking powder, cinnamon and nutmeg. When the mixture is all the same color, with no streaks, the dry ingredients are well blended.
6. Make a well in the center of the dry ingredients and add the orange juice, oil, beaten eggs, honey and molasses.
7. Beat the batter on low speed until blended, constantly scraping down the sides of the bowl. This usually takes about a minute.
8. Increase the speed to medium and blend thoroughly over the next three minutes or until the batter is smooth and lump free. Put away the mixer and do the rest by hand.
9. In a large bowl, toss to mix, the chopped fruits and nut pieces.
10. Fold the fruit-nut mixture into the batter stirring well until all the fruit and nuts are coated with the batter.
11. Spread the batter into the aluminum lined pans; adding it alternately to each pan. Gently press the batter into the corners using the back of a large spoon. This will ensure that the two cakes are of equal size and shape.
12. Bake until the cakes test done***. Usually 2-1/2 to 3 hours. If the cakes start to become too browned, too early; lay a piece of aluminum foil over the tops of the cakes.
13. When done, remove the cakes from the pans and allow them to cool down. The foil lining can be gently removed when they are cooled, by peeling it away without tearing the surface of the cakes.
14. Once the cakes are cooled to room temperature, they are ready for curing. At this point put them into a gallon-size Ziploc bag or prepare them for curing.
15. To cure the fruit cakes, wrap each cake in cheese cloth and gently saturate the cloth covering with brandy, rum or whatever liquor you are using to cure the cakes. Each cake may be cured with a different liquor, if you desire. Return the cakes to their Ziploc bags and store in a cool place. Repeat this saturation of the wrapping cloth every day or so until the cakes are cured. There should not be any appreciable amount of free liquor in the plastic bags. The cakes should slowly absorb the liquor without becoming mushy or too soft.
16. To serve, remove the cake from the bag and cheese cloth and allow to stand for 30 minutes or so. Then, using a sharp knife, slice thin and serve as you desire.
17. ***Note: Cakes bake from the outside, inward, until done. To test the baking cakes for doneness; insert a toothpick, small bamboo skewer, etc. into the center of the cake. Gently remove the object and inspect it for any wet or uncooked batter. When the object is removed clean and dry; the cake is tested done.
18. Happy Holidays!
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