Dowager Duchess Fruitcake Recipes

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DOWAGER DUCHESS FRUITCAKE



Dowager Duchess Fruitcake image

Make sure to plan ahead: This cake needs to sit for at least one month to allow the flavors to develop. To serve, slice it as thinly as possible.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes five 5 3/4-by-3-inch tea loaves, or two 9-by-5-by-2 1/2-inch tea loaves

Number Of Ingredients 9

1 pound (4 sticks) unsalted butter, room temperature, plus more for pan
2 pounds plus 4 ounces candied citrus peel (6 cups), such as grapefruit, orange, or lemon, cut into 1/2-inch pieces
15 ounces (2 1/2 cups) whole almonds, blanched
2 1/2 cups sugar
5 large eggs
3 tablespoons dry sherry, plus more for dousing
Zest of 1 lemon
Zest of 1 orange
4 cups sifted all-purpose flour

Steps:

  • Preheat oven to 300 degrees. Line bottoms of pans with buttered parchment. Combine candied citrus and almonds in a mixing bowl, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl at least twice. Stir in 3 tablespoons sherry and the citrus zest.
  • Reduce speed of mixer to low. Add flour, 1 cup at a time, beating until just combined. Fold in candied citrus and almonds.
  • Pour the batter into prepared pans. Bake until golden and set and a cake tester inserted into the middle of each cake comes out clean, about 1 hour 15 minutes (20 to 30 minutes for larger cakes).
  • Remove the cakes from oven, and douse each with 3 tablespoons sherry. Cool the cakes completely on a wire rack. Remove cakes from loaf pans, and discard parchment paper. Wrap the cakes in muslin or cheesecloth. Store in a cool, dark, dry place, dousing cakes with several tablespoons of sherry once a week for at least 1 month before serving.

FRUITCAKE



Fruitcake image

Provided by Dave Lieberman

Categories     dessert

Time 8h20m

Yield 8 to 10 servings

Number Of Ingredients 13

1 cup golden raisins
1 cup red raisins
1 small orange, rind finely chopped
1 cup brandy
2 sticks butter, softened
2 cups light brown sugar
3 eggs, at room temperature
4 cups all-purpose flour
1 teaspoon allspice
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup finely chopped dried pineapple
2 cup chopped raw pecans

Steps:

  • Preheat oven to 250 degrees F.
  • Combine raisins and orange rind in a microwaveable bowl and pour over the brandy. Microwave for 2 minutes then let it sit while you prepare the batter.
  • With an electric mixer, cream the butter and sugar until light and fluffy. Beat in eggs 1 at a time.
  • Whisk together the dry ingredients until homogenous, then fold in the dry ingredients.
  • Strain the brandy from the raisins and reserve. Stir the raisins, pineapple, and pecans into the batter.
  • Grease 2 (8 by 4-inch loaf pans and line the bottom with a piece of waxed paper. Spoon the batter into the pan. Bake 3 hours. Let cool and remove from pan. Poke holes with a large skewer all over the cake.
  • Soak a large piece of cheese cloth in the reserved brandy. Wrap cooled cake in cheesecloth, place in large plastic bag and store in a cool, dry place.
  • It is awesome served with vanilla ice cream.

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