My ND teacher taught us this simple and delicious Fruit Cake recipe. I'm not really a fruit cake fan, but this recipe changed my mind. I only eat fruit cake if I bake it using this recipe. The taste of brandy is not too strong and you can taste more of the cake and less of the brandy, which is actually perfect for me.
Soak in 1/4 cup brandy (Emperador) overnight:
1 cup glazed fruit mix
1 cup raisins
Cake:
1 cup walnuts
1 1/2 cups unsalted butter (Anchor)
1 1/2 cups brown sugar
3 tbsps. molasses
8 eggyolks
2 whole eggs
1 tsp. vanilla extract
Sift three (3) times:
1/2 tsp. cinnamon
1/4 tsp. allspice
4 1/2 cups all-purpose flour
1 1/2 tsps. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1 cup red cherries
1 tsp.orange extract
Glazing for Fruit Cake:
1/4 cup sugar
1/2 cup water
2 tsps. brandy
1. Beat or cream butter and brown sugar for 10 minutes.
2. Add molasses and extracts. Blend well.
3. Add egg yolks and whole eggs one at a time.
4. Mix the dry ingredients into the fruit mixture and be sure all fruits and nuts are coated with the flour.
5. Pour the batter into the fruit mixture and mix well with hands.
6. Bake on pans lined with brown paper on medium heat at 250 deg. F.
7. Baking time is 1 to 6 hours, depending on size of baking tins.
Glazing for Fruit Cake:
1/4 cup sugar
1/2 cup water
2 tsps. brandy
1. Boil sugar and water until 200 deg. F then remove from fire.
2. Add the brandy.
3. Brush on cake.
Note: Wash the raisins with boiling water then rinse with tap water, 3-4 times. Drain before measuring. Soak all the fruits with brandy except the nuts for at least 24 hours.
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