Fruitcake Also Known As Barbsnuttierthana Fruitcake Recipes

FRUITCAKE

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.

FRUITCAKE ( ALSO KNOWN AS BARB'SNUTTIERTHANA, FRUITCAKE)

Steps:

• Spray pans with Pam.
• 2 8-inch springform or Bundt.
• or 4 loaf pans
• Flour pans well and tap then discard excess flour.
• Preheat oven to 325°F.
• Cream butter until fluffy.
• Add brown sugar and beat for 1 minute on medium.
• Add lemon extract, eggs, cooled apples and molasses.
• Mix flour and other dry ingredients together in a separate bowl.
• Add 1/2 the flour mixture to the wet ingredients and beat well.
• Add the rest of the flour mixture and stir until well incorporated.
• Stir in all the fruit and nuts.
• Spoon batter into each pan.
• Top with pecans, cherries and walnuts.
• Bake at 325F for 1 hour for loaf pans,.
• 1 hour 15 minutes for others.
• Let cakes set for 10 minutes.
• Using a knife, loosen fruitcake from sides of the pan.
• Open springform latch and remove pan.
• Invert cake on a plate and with a knife remove pan bottom.
• Place a cake rack on the fruitcake bottom and invert so the cake cools right side up.
• Remove plate and let set until cooled completely.
• Wrap well in plastic and store in an airtight container or foil.

TOM LESTER'S FRUITCAKE

Steps:

• Preheat oven to 225 degrees.
• Chop cherries, pineapple, citron peel, orange peel, figs, dates, raisins, currants, pecans and walnuts as desired.
• Place fruit and nuts in a large pan, such as a turkey roaster; set aside.
• Coat 8 foil loaf pans with vegetable oil spray or butter, then line each pan with well-buttered foil or parchment.
• You will need a heavy-duty mixer. Beat eggs in large mixing bowl; set aside. Cream butter in large bowl of electric mixer. Meanwhile, add just enough flour to fruits and nuts to lightly coat each piece.
• To creamed butter, add eggs, sugar, molasses with soda, cinnamon, allspice, cloves, nutmeg, vanilla, remaining flour and 2/3 cup brandy. Let the mixer go to work on that.
• Scoop a depression in the fruit-nut pile and pour batter over it. Mix and knead almost as you would bread.
• Pack mixture into prepared pans.
• Place pans in oven with a shallow pan of water below them.
• Cakes should be done in 3 to 4 hours. After 1 1/2 hours, watch carefully: If edges begin to crisp before top cracks in numerous places, turn down heat and put fresh pan of cool water in oven. When little cracks come across top of cakes, cakes are done.
• When cool, remove cakes from pans. When cold (or later that night), dab brandy liberally over outside. Wrap each cake separately in wax paper, then aluminum foil. Cover with newspaper. Allow cakes to age in a cool place at least 1 month. The alcohol will evaporate by then, leaving only the bouquet and flavor.