~Fruit Cakes~

Subject: ~~~~~Fruit Cakes~~~~~ Sun Nov 09, 2008 10:59 pm

Fruitcake Supreme

2 packages date bar mix

1 1/3 cups hot water

6 eggs

1/2 cup flour

1 1/2 teaspoons baking powder

1/4 cup light molasses

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

2 cups chopped walnuts

2 cups mixed candied fruit

2 cups raisins

Heat oven to 325 Grease and flour a 10 inch tube pan

Combine date fillings (both date bar mix packages) with hot water in large bowl.

Add crumbly mixture, eggs, flour, baking powder, molasses and spices

Blend well

Fold in nuts and fruit thoroughly. Pour into prepared pan

Bake 2 hours, or until wooden pick inserted in center comes out clean

Cool

Wrap and store in refrigerator

Serve with hard sauce

Hard Sauce

1/4 cup soft butter

2 1/2 cups sifted confectioners sugar

1 tablespoon light cream

1/4 teaspoon mace

1 teaspoon lemon juice

1 tablespoon chopped nuts

1/4 teaspoon pineapple extract

Cream butter, sugar and cream together until smooth

Divided into 2 portions

For spicy hard sauce

Add mace and lemon juice to one portion

Mix thoroughly.

For pineapple hard sauce

Add pineapple extract to one portion

Mix thoroughly

Chill hard sauce 2 to 3 hours before serving

Subject: Re: ~~~~~Fruit Cakes~~~~~ Sun Nov 09, 2008 11:00 pm

9 1/2 Minute Fruit Cake

Makes two 9 x 4 inch loaf cakes or one 9-inch tube cake.

2 1/2 cups sifted flour

1 teaspoon baking soda

2 eggs, lightly beaten

1 jar (28 oz) Borden's ready to Use None Such Mince Meat

1 1/3 cups (15-oz. can) Borden's Eagle Brand Sweetened Condensed Milk

1 cup walnut meats, coarsely chopped

2 cups (1-lb. jar) mixed candied fruit (I suggest Borden's Tropical Brand)

Butter 9-inch tube pan or spring form. Line with waxed paper. Butter again. Sift flour and baking soda. Combine eggs, Mince Meat, Eagle Brand, fruit and nuts. Fold in dry ingredients.

Pour into pan. Bake in slow (300 F) oven 2 hours. Until center springs back and top is golden. Cool. Turn out remove paper.

Decorate top with Almond slices around like flowers with half Cherries in the center.

Subject: Re: ~~~~~Fruit Cakes~~~~~ Sun Nov 09, 2008 11:00 pm

Kuchen Dough (for German Fruit Cakes)

This dough is German apple, plum, peach, and other fruit cakes or Kuchen

5 cups sifted flour

1/2 tsp salt

3/4 cup sugar

6 oz butter (1-1/2 sticks)

1/2 tsp mace

Grated rind of 2 lemons

4 eggs, beaten

1 cup milk

1/2 oz yeast

Filling

Peeled, sliced fruit

Light brown sugar

Powdered cinnamon

Butter

Sift flour, salt and sugar together

Work butter and grated lemon rind smoothly into this with wooden spoon

Beat in eggs; add milk, in which yeast has been dissolved

With spoon spread dough on bottom and sides of lightly greased round cake pan, spring form pan, or ovenproof dish

Crimp decorative rim around top

Makes dough for 1 cake

Apple Cake; Peach Cake; Berry Cake;

Fill lined pan with peeled and sliced fruit

Sprinkle generously with sugar and cinnamon, dot with butter

Bake in a hot oven 425 for about 25 minutes

Serves 4 to 6

Subject: Re: ~~~~~Fruit Cakes~~~~~ Sun Nov 09, 2008 11:01 pm

Chocolate-Hazelnut Panforte (Italian Fruitcake)

Source: Bon Appetit Christmas
1/4 cup unsalted butter, melted, divided*
1 1/2 cups whole hazelnuts
1 cup whole unblanched almonds
1 1/2 cups lightly packed chopped dried
Calimyrna figs
1 1/2 cups lightly packed chopped dried apricots
1 cup diced candied citron
2 tablespoons grated orange peel (orange part only)
1 tablespoon grated lemon peel (yellow part only)
3/4 cup unbleached all-purpose flour
3/4 cup unsweetened cocoa powder (preferably
Dutch-process), plus more for sprinkling tops
1 1/2 teaspoons ground cinnamon
1 scant teaspoon ground nutmeg
1 scant teaspoon ground coriander
1/4 teaspoon pepper
1/4 teaspoon ground cloves
1 cup plus 2 tablespoons granulated sugar
1 cup plus 2 tablespoons honey
6 ounces bittersweet (not unsweetened) or
semisweet chocolate, melted
Position rack in center of oven and preheat to 400 degrees F. Brush two 8-inch round cake pans with melted butter. Line bottoms with parchment paper. Brush parchment generously with butter. Reserve remaining butter.
Place hazelnuts on small cookie sheet; place almonds on another small cookie sheet. Toast in oven until nuts are brown and fragrant, stirring occasionally, about 10 minutes for almonds and 14 minutes for hazelnuts. Cool.
Reduce oven temperature to 300 degrees F.
Gather hazelnuts in dish towel. Rub in rough towel to remove husks. Transfer hazelnuts and almonds to large bowl. Add figs, apricots, citron, orange peel and lemon peel.
Combine flour, 3/4 cup cocoa powder, cinnamon, nutmeg, coriander, pepper and cloves in small bowl. Add to nuts and mix well.
Combine sugar, honey and remaining melted butter in a heavy medium saucepan. Stir over medium heat until mixture is smooth and sugar is mostly dissolved, about 5 minutes. Bring to boil. Continue cooking until candy thermometer registers 248 degrees F (firm-ball stage). Immediately pour over nut mixture. Stir to combine.
Divide batter between prepared pans, using back of a buttered spoon to spread evenly. Bake until top and edges just begin to brown and tops feel dry, about 1 1/4 hours.
Cool slightly on wire rack. Run a small sharp knife around edges of pans to loosen cakes. Turn cakes out onto work surface; peel off parchment. Cool cakes completely.
Arrange cakes top sides up on 8-inch cardboard rounds. Spread half the melted chocolate over each. Refrigerate until chocolate is set, about 1 hour.
Sprinkle tops of cakes with cocoa powder. Wrap tightly in plastic wrap.
The cakes can be prepared up to 1 month ahead. Store at cool room temperature. Makes two 8-inch cakes, 64 servings.
* Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
Calories: 118 per 1/2-inch slice (6% from protein, 61% from carbohydrate, 33% from fat)
Protein: 1.9 grams; Total fat: 4.7 grams; Saturated fat: 1.3 grams; Cholesterol: 2 mg; Sodium: 4 mg; Carbohydrate: 19.8 grams; Fiber: 1.8 grams; Exchanges: 1/2 fruit, 1 starch, 1 fat

Subject: Re: ~~~~~Fruit Cakes~~~~~ Sun Nov 09, 2008 11:01 pm

Yuletide Fruit Cake

1 cup (1/2 pound) chopped dates

1 cup dark seedless raisins

1 cup currants

1 cup (8 ounce jar) candied fruit mix

1 cup (6 1/2 ounce jar) halved candied cherries

1/2 cup (4 ounce jar) chopped citron

1/2 cup (4 ounce jar) chopped candied pineapple

1/2 cup (4 ounce jar) chopped candied orange peel

1/3 cup orange juice

1/3 cup pineapple juice

1 tablespoon lemon juice

1 cup (2 sticks) butter

1 cup granulated sugar

1 cup firmly packed dark brown sugar

6 eggs

5 cups sifted flour

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1 1/2 teaspoons cloves

1 teaspoon nutmeg

1 teaspoon baking powder

1/2 cup milk

1/3 cup light molasses

3/4 cup chopped walnuts

Fruit Glaze

Butter loaf pans line with waxed paper

Butter and lightly flour waxed paper. Set aside

Prepare fruit and soak in a mixture of orange, pineapple and lemon juice while preparing rest of batter, Cream butter and sugars until light and fluffy

Add eggs one at a time, beating well after each addition

Stir 1 cup flour into fruit mixture

Set aside

Sift remaining 4 cups flour with salt, spices and baking powder.

Combine milk and molasses

Add dry ingredients alternately with liquid to creamed mixture, beginning and ending with dry ingredients

Fold in fruit and nuts

Pour into 2 pans (9-1/4 x 3-1/4 x 2-3/4inches)

And decorated tops with cut candied fruit

Preheat oven to 250 degrees and bake 3 1/2 hours

Remove from pans onto to wire racks to cool

Brush fruit Glaze over top of fruit cakes

Fruit Glaze

Combine 1/2 cup white corn syrup and

1/4 cup of pineapple juice in a saucepan

Bring to a slow boil and cook for 5 minutes

» ~~~~~Chocolate Cakes~~~~~
» ~~~~~Cheese Cakes~~~~~
» ~~Hoe Cakes~~
» ~~~~~Cranberry Cakes~~~~~
» ~~~~~Coffee Cakes~~~~~

~~~~~Fruit Cakes~~~~~

~Fruit Cakes~