Patricias Orange Almond Light Fruitcake Recipes

PATRICIA'S ORANGE ALMOND LIGHT FRUITCAKE

Steps:

• Combine first 5 ingredients in extra large bowl; dd rum and toss until coated
• Cover for 2 to 3 days in a cool place
• Line two 9 x 5-inch (2 litre) loaf pans with 3 layers of parchment paper
• Whisk together flour, baking powder and salt in medium bowl; set aside
• Cream butter and sugar together until light, then eat in eggs, one at a time; stir in orange rind and almond extract
• Add 1/3 of flour mixture to egg mixture stirring to combine; add 1/4 cup Grand Marnier until combined
• Repeat with another 1/3 flour mixture, 1/4 cup Grand Marnier and remaining flour mixture, stirring each just until combined
• Stir almonds into fruit mixture; gently fold batter into dried fruit mixture
• Divide and press into prepared pans
• Preheat oven to 250°F or 120°C
• Set a shallow baking dish filled half way with boiling water on lower oven rack; place loaf pans on centre rack
• Bake for about 2 1/2 hours, or until wooden pick inserted in centre comes out clean. (You may need to cover the cakes with foil for the last half hour if beginning to crack or browning too quickly.)
• Remove pans to wire racks and brush with remaining 1/4 cup of Grand Marnier; cool completely
• Remove from pans; discard parchment paper
• Wrap cakes in cheesecloth that has been drizzled with a small amount of Grand Marnier or brandy
• Wrap in foil, seal in freezer bags and store in cool place for up to 1 month or freeze for up to 1 year

ELEGANT LIGHT FRUIT CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Place a pan of water in oven. Grease thoroughly and line with heavy brown paper one set of tier pans (one 9 inch, one 7 inch, and one 5 inch).
• In a large bowl combine ground almonds and fruits. Dredge with one cup flour.
• In a large bowl, cream together 1 cup flour and shortening. Gradually blend in white sugar. Beat in egg yolks and almond flavoring; beat until very light and fluffy. Mix together brandy and milk; add alternately with 4 1/2 cups flour to creamed mixture. Make 3 dry and 2 liquid additions, combining lightly after each.
• In another bowl, beat egg whites with cream of tartar to form stiff but moist peaks. Fold into batter. Fold in floured fruit mixture.
• Bake for 2 1/2 to 3 1/2 hours, depending on size of pan. Bake each cake until it tests done with a toothpick. Remove from pans, and lift off paper. Cool.