FREE RANGE FRUITCAKE
Traditional fruitcake gets a flavorful upgrade with dried fruit, fragrant spices, and a light spritz of brandy. The goal here is to free fruitcake from its reputation as a Holiday Horror. Notice, please, that there is no "candied" fruit in this recipe. Please be careful to keep it that way. The acquisition of quality ingredients is half the battle. Make that four-fifths of the battle. A fruitcake is only as good as its ingredients. This recipe first appeared in Season 2 of Good Eats.
Provided by Level Agency
Categories Sweets
Number Of Ingredients 24
Steps:
- Combine the dried fruits, both zests, and the candied ginger in a plastic storage container. Add the rum, cover, and macerate overnight at room temperature.
- The next day, load up a coffee/spice grinder or spice mill with the cloves, allspice, and cinnamon and grind to a fine powder.
- Add the spices, along with the macerated fruit and its liquid to a large saucepan. Add the sugar, butter, apple juice, and ginger. Bring to a boil, stirring often, then reduce the heat and simmer for 10 minutes. Remove from the heat and cool for at least 15 minutes. (At this point, you can either complete the batter or cover and refrigerate for up to 2 days, which is what I usually do.)
- Place oven racks in the center and bottom of the oven. Place a roasting pan on the bottom rack and fill halfway with warm water. Crank the oven to 325ºF.
- Put the flour, salt, baking soda, and baking powder in a sifter and sift onto the cooled fruit mixture in the saucepan, bringing the batter together as quickly as possible with a large wooden spoon. One at a time, stir in the eggs. Finally, fold in the pecans.
- Spoon the resulting goo into a 10-inch nonstick loaf pan and bake until the interior temperature hits 200°F, about 1 hour.
- Remove to a wire rack or trivet. Spritz the top with brandy and cool completely. Wrap the cake in a few layers of cheesecloth, spritz with more brandy, and stash in a tin or any other airtight, food-safe containment vessel.
- Every 2 to 3 days, feel the cake and, if dry, spritz with more brandy. The cake's flavor and texture will enhance considerably over the next 2 weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.
FRUITCAKE
This is my 90-year-old grandmother's recipe. Very simple.
Provided by Roxy
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan.
- In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts, and melted butter or margarine. Mix thoroughly. Pour into prepared pan.
- Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool on a wire rack.
- Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.
Nutrition Facts : Calories 639.3 calories, Carbohydrate 71.9 g, Cholesterol 92.3 mg, Fat 27 g, Fiber 3.7 g, Protein 7.5 g, SaturatedFat 12.9 g, Sodium 377.8 mg, Sugar 36 g
FREE RANGE FRUITCAKE
Steps:
- Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
- Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
- Heat oven to 325 degrees.
- Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
- Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
- When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.
FREE RANGE FRUITCAKE
Make and share this Free Range Fruitcake recipe from Food.com.
Provided by Blue Peacock
Categories Dessert
Time P1DT1h
Yield 10 serving(s)
Number Of Ingredients 24
Steps:
- Combine dried fruits, candied ginger and both zests.
- Add rum and macerate overnight, or microwave for 5 minutes to rehydrate fruit.
- Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices.
- Bring the mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes.
- Remove from heat and cool for at least 15 minutes.
- (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.).
- Heat oven to 325 degrees.
- Combine dry ingredients and sift into fruit mixture.
- Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integated, then fold in nuts.
- Spoon into a 10-inch non-stick loaf pan and bake for 1 hour; check for doneness by inserting toothpick into the middle of the cake.
- If it comes out clean, it's done.
- If not, bake another 10 minutes, and check again.
- Remove cake from oven and place on cooling rack or trivet.
- Baste or spritz top with brandy and allow to cool completely before turning out from pan.
- When cake is cooled completely, seal in a tight sealing, food safe container.
- Every 2 to 3 days, feel the cake and if dry, spritz with brandy.
- The cake's flavor will enhance considerably over the next two weeks.
SUGAR FREE FRUITCAKE
Make and share this Sugar Free Fruitcake recipe from Food.com.
Provided by bigbadbrenda
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Grease and line with parchment paper an 8 inch cake pan.
- Sift the flour,baking powder and apple pie mix into a bowl.
- Rub the butter with your fingers until it looks like breadcrumbs.
- Carefully stir in the chopped apricots, dates, and candies cherries and raisins with the milk, beaten eggs ,grated rind and orange juice.
- Stir in the honey and mix everything together to a soft dropping conistency.
- Spoon the mixture into the prepared pan and level the surface.
- Bake in a preheated oven at 350oF for 1 hour until a knife inserted in the centre comes out clean.
- Let the pan cool before turning out.
Nutrition Facts : Calories 426.9, Fat 13.9, SaturatedFat 8.1, Cholesterol 85.5, Sodium 201.6, Carbohydrate 70.1, Fiber 3.5, Sugar 28.4, Protein 8.2
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