Thursday, January 7, 2010

I am searching for a good fruitcake recipe,?

That includes walnut kernals rasins dates,citrans and marcieno cherries,and What spices should be used in it?I am searching for a good fruitcake recipe,?
Ummm...a good fruitcake recipe...that sould like a contradiction to me. Have you ever tasted it....it is the worst thing I have ever eaten.I am searching for a good fruitcake recipe,?
I soak all my mixed dried fruit in a drop of rum and cut up my unsalted mixed nuts make it up like a plain sponge cake but add the rumed fruit and nuts with glace cherries and sliced coconuts and i add nutmeg, cinnamon, mixed spice,
You can add mixed spices. Instead of buying all those dried fruits I use sultanas and a good dollop of Robinsons mincemeat and occassionally chopped walnuts. Tastes a bit like Christmas cake.
i make gumdrop fruit cake


i just don't add all the fruits that it called for and leave out the black ones





Gumdrop Fruitcake


4 lbs golden raisins or dark raisins


6 lbs coloured candy sugared gumdrops


1 lb Crisco shortening


2 cups brown sugar


12 large eggs (seperated)


4 cups all-purpose flour


1/2 teaspoon baking soda


2 teaspoons cinnamon


1 teaspoon grated nutmeg


1/2 cup whole milk





Chop fruit, gumdrops.


Sift flour, baking soda.


Pour one cup over the chopped gumdrops and raisins.


Cream crisco, sugar, and egg yolks, well.


Mix liquid alternating with the dry ingredients.


Add the gumdrop mixture.


Beat the egg white until stiff.


Fold egg whites beaten into the cake batter.


Line 6 loaf pans with foil.


Bake in preheated oven 2 1/2 hours- 3 hours at 275 degrees F.


Remove from oven and let cool.


Rewrap cooled cakes in the same foil from the pans then double wrap in saran wrap.


When left for two weeks, foil will come away very easy.


Note glazed cherries may be used as part of the raisins or gumdrops.


But a total of 10 pounds fruit should be used.





(i tried this one be for it worth a trie if you want something diffent)
Have you ever tried Dundee Cake? It si quite delicious, and here is may favorite recipe:


http://www.gourmet-food-revolution.com/f鈥?/a>
I am one of the few that actually likes fruit cake,,,,I have made this one...and it was quite good....but a lot of work....I simply buy them now....Claxton has a very nice one





INGREDIENTS





* 8 ounces diced candied orange peel


* 8 ounces diced citron


* 8 ounces diced pineapple


* 8 ounces diced fruitcake mixed fruit


* 4 ounces whole red candied cherries


* 4 ounces whole green candied cherries


* 1 cup currants


* 1 cup golden or dark raisins


* 1 cup chopped dates


* 1/2 cup orange juice


* 1/2 cup brandy or good bourbon


* 3 1/2 cups all-purpose flour


* 1 1/2 teaspoons ground cinnamon


* 2 teaspoons ground nutmeg


* 1/4 teaspoon ground cloves


* 1/2 teaspoon ground allspice


* 1/2 teaspoon ground mace


* 1 teaspoon baking powder


* 1/2 teaspoon salt


* 1 cup plus 6 tablespoons butter, room temperature


* 2 cups brown sugar, firmly packed


* 5 eggs, separated


* 1/2 cup molasses





PREPARATION:


This batter is quite heavy, but a heavy-duty stand mixer can handle it.





Mix the fruit in a large bowl with the orange juice and brandy. Stir gently and set aside to marinate for a few hours.





Generously butter bottom and sides of two 9 x 5 x 3-inch loaf pans and line them with parchment paper.


Butter the paper thoroughly. You can use brown paper for this if you don't have parchment paper.





Sift the flour with the spices twice. Add the baking powder and salt and sift again.





Put the butter into a large mixing bowl and cream until smooth. Add sugar; using an electric mixer, cream until light and fluffy. Beat the egg yolks slightly and then add them to the bowl. Mix the batter well before you start to add the flour and spice mixture. Stir the batter as you add the flour, a little at a time, stirring well after each addition. When the flour is thoroughly incorporated, add the molasses and stir. Finally, stir in the fruit, along with any soaking liquid left in the bowl.





Put the egg whites in a stainless steel or glass bowl and beat with a clean beater to stiff peaks. Fold them into the batter thoroughly and then spoon the batter into the prepared pans. Cover loosely with a clean cloth and let the batter sit overnight in a cool place to mellow.





On the next day, heat the oven to 250掳. Place the fruitcake on the middle rack of the oven and bake for 3 1/2 to 4 hours. After 1 1/2 hours, cover the pan with a piece of brown paper (do not use foil) or set the pan in a paper bag and return it to the oven.





When the cake has baked for 3 1/2 hours, test the with a toothpick or cake tester. If the tester comes out of the center of the cake clean, the cake is done. Leave the cake in the pan and set on wire rack to cool.





When the cakes are completely cooled, turn out of the pans, leaving the paper lining on the cake. Wrap the cake with parchment, then foil, and pack the cake in a tin. Homemade fruitcakes need air, so punch a few holes in the lid of the tin or set the cover loosely on the tin.





Set the tin in a cool, undisturbed place, and every 3 or 4 days before Christmas, open the foil and drizzle a small amount of bourbon or brandy over the cake. The liquor will keep the cake most and flavorful and help preserve it as well.
you ask the impossible

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