. . : Sean's Holiday Fruitcake Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .


> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Sean's Holiday Fruitcake
Category Cake
Total Hits 634
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe
Ingredients
1/2cupgolden raisins
1/2cupcurrants
1cupcranberries, dried
1/2cupblueberries, dried
1cupcherries, dried
3/4cupapricots, dried, chopped
1lemon, zest from
1orange, zest from
1lime, zest from
1/3cupginger, candied, chopped
1cuprum
1cupsugar
3/4cupbutter
1cupapple cider, or apple juice
4eachcloves, whole
6eachallspice berries, whole
1teaspooncinnamon, ground
1teaspoonginger, ground
1 3/4cupflour
1 1/2teaspoonsalt
1teaspoonbaking powder
1teaspoonbaking soda
2eacheggs
1cuppecans, walnuts

Directions:

Grind all the spices in a petal and mortar or any other method you prefer. Using whole spices and grinding just prior to making the fruitcake makes a difference.

Use dried fruit instead of candied fruit.

Toast the nuts in a 300 degree F oven for an hour. Toasting the nuts brings out much more flavour.

Combine fruit, candied ginger and the orange, lemon, lime zest in a large non-reactive bowl. (eg. glass or plastic) Add rum and macerate (marinate) overnight. To speed things up you can microwave for 5 minutes to speed the process.

Place the fruit/rum mixture in a non-reactive pot. Add the suger, butter, apple cider, and all spices. Bring to a boil, stirring often and simmer for 5 or 10 minutes. Remove from heat and cool to room temperature.

Heat oven to 325 degrees F.

Combine the remaining dry ingredients and sift into the fruit mixture.
Using a large wooden spoon mix together quickly. Then stir in eggs one at a time until completly incorporated, then fold in the nuts.

Place the mixture into a 10 inch non-stick loaf pan and bake for 1 hour. Check for doneness with a toothpick in the middle of the cake, if it comes out clean it's done. If it's not done bake for another 10-15 minutes and check again. I find mine usually take a good 1 1/2 hours.

Remove cake from oven and place on a cooling rack. Spitz the top with brandy in a spay bottle (or baste) and allow to cool. Let the cake cool completely before taking it out of the pan.

Once the cake is completely cool, seal in a tight sealing food safe storage container. Check the cake every few days. If it's dry, spritz with more brandy.

The spritzing with brandy is to help prevent the cake from cracking by preventing the surface from drying out.

The cake's flavour will be considerably enhanced by aging over the next two weeks.

Render: 0.001 Sec ¦ By AhmBay