Lafrance Flour Colonial Fruit Cake Recipes

LAFRANCE FLOUR COLONIAL FRUIT CAKE

Steps:

• Preheat oven to 300 degrees. Sift and measure flour. Then sift four times. Wash currants and raisins and dry on clean cloth. Blanch almonds, peel, dry on clean cloth and chop. Slightly chop all other fruits and nuts, then pour all these ingredients onto a well-floured boare and sprinkle the spices over them. Wash your hands, roll them around on floured board until all are evenly coated in flour. Cream sugar and butter, then add beaten eggs and beat until mixture is smooth. Dissolve baking soda in coffee and blend with molasses; add to creamed mixture and beat well. Add fruits, salt, lemon and orange juice and rind. Cut in flour, pour into large oilpaper-lined (parchment paper) pan. Bake in a 300 degree oven for 3 hours.

GRANDMA LEONE'S FRUIT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
• Bring water and raisins to a boil in a saucepan; cook until raisins are plump, about 2 minutes. Drain and cool raisins; reserve raisin water.
• Mix 3 cups flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Place pecans and 2 tablespoons flour in a resealable plastic bag; close and shake bag until pecans are coated. Pour pecans into a colander and shake off excess flour.
• Whisk sugar, oil, eggs, and cooled raisin water together in a bowl; fold in candied fruit. Stir flour mixture, 1/2 cup at a time, into sugar mixture until fully incorporated; fold in raisins and pecans. Fill the prepared pans a little over half full.
• Bake in the preheated oven for 40 minutes. Lower temperature to 325 degrees F (165 degrees C); bake until a knife inserted in the center of the cake comes out clean, about 1 more hour.

COLONIAL FRUIT CAKE RECIPE

Steps:

• Grease a 10-inch tube pan; line with brown paper; grease paper. Halve cherries; chop pineapple. Combine citron, cherries, pineapple, raisins, walnuts and almonds in a very large bowl. (You may even use your roaster or Dutch oven to do the mixing.) Sift flour, baking powder and salt onto wax paper. Sprinkle 1/4 cup of mixture over fruits and toss to coat. Beat butter, sugar and eggs in large bowl at high speed for 3 minutes, until fluffy. Stir in flour mixture alternately with brandy, beating after each addition until the batter is smooth. Pour batter over prepared fruits and nuts and fold just until well-blended. Spoon mixture into prepared cake pan. Bake in slow oven (300 degrees) 2 hours, or until top springs back when lightly pressed with fingertip. Cool on wire rack; loosen around edge and tube with a knife; turnout on wire rack; peel off paper. Cool completely. Sprinkle with brandy, if you wish, and store, wrapped in heavy foil, for a minimum of a week. Makes one 10-inch tube cake.

COLONIAL INN CAKE RECIPE - (5/5)

Steps:

• Heat oven to 325@ 1. Beat egg whites until foamy in small mixer bowl. Gradually beat in 1/2 cup sugar; beat until stiff and glossy. 2. Beat egg yolks until light in large mixer bowl. Gradually beat in 1/2 cup sugar, the water and vanilla. Add flour, baking powder and salt. Beat 1/2 minute on low speed, then 2 minutes on high speed. 3. Carefully fold small amount egg yolk mixture into beaten egg whites. Fold egg white mixture into remaining egg yolk mixture. 4. Pour batter into 2 greased and floured layer pans, 9x 1 /2 ". Sprinkle 1 tablespoon sugar and the chopped almonds over the top of one of the layers. 5. Bake 30 minutes; cool. While cake is cooling, prepare vanilla pudding accouring to package directions for pudding. Cool. Beat whipping cream in chilled bowl. Split cake layers and reserve sugared layer for top. Fill threelayers with vanilla pudding. Spread with whipped cream mixture over the pudding layer. Top with sugared layer. Refrigerate no longer than 24 hours. Garnish with sliced almonds around edge of plate. You can also frost with more whipped cream and spread on sides and cover sides with toasted sliced almonds. Really delicious. Enjoy

THE ULTIMATE CLASSIC FRUIT CAKE

Steps:

• Place raisins in a bowl. Add enough grand Marnier/Cointreau to cover them. Cover bowl and leave for 24 hours.
• Preheat oven to 150°C.
• In a large bowl, using a wooden spoon, cream together the butter and sugar.
• Add the eggs one at a time. If mixture looks a bit like splitting, add a little flour.
• Add sifted flour, mixed spice, cinnamon, nutmeg, lemon juice and Grand Marnier. Mix together.
• Gently fold in soaked raisins, dried chopped apricots, sultanas, chopped peel, cherries, walnuts and hazelnuts.
• Spoon the cake mix into 2 greased and lined 22cm spring form tins.
• Bake cakes for 2 1/2 hours to 3 hours.
• Remove and cool on wire rack. Once cool spray with more alcohol and wrap in cling film. Keep cakes in cool dry place until you ice/decorate them.
• ICING: Gently heat jam until spreadable. Spread over top and edges of cake.
• Roll out marzipan very thinly to the circumference of cake, also a strip around width of cake.
• Place marzipan on cake-gently pinch strip around top and side to stick them together. Repeat this with the icing. Mix together icing sugar, egg white and a few drops of food colouring into a smooth paste. Put into icing bag and decorate as desired.

COLONIAL CARAWAY CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, cream butter and 1 cup sugar. Add egg yolks, one at a time, beating well after each addition. Add the flour, caraway and lemon extract; mix well. , Add salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 300° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar before serving.