Tea Fruitcake Recipe Courtesy Of Lynn Kearney

TEA FRUITCAKE RECIPE COURTESY OF LYNN KEARNEY

Steps:

• In a medium bowl mix together the fruit, walnuts, lemon zest and brandy. Cover and allow to macerate in the refrigerator for at least 24 hours or up to 7 days, stirring occasionally. Drain off any excess liquid before making batter.
• Preheat oven to 350 degrees. Butter and flour 2 9"x5" loaf pans.
• In a large mixing bowl cream the butter and brown sugar until light and fluffy. Add eggs one at a time and beat well.
• Sift together the dry ingredients and toss 1/2 c of this mixture with the fruit. This will help to "suspend" the fruit evenly throughout the loaf.
• Add the remainder of the dry mix in two batches to the butter mixture, alternating with the orange juice and brandy.
• Beat until incorporated. Fold in the floured fruit and nuts.
• Spoon batter evenly between the 2 loaf pans.
• Bake 1 hour and 15 min up to 1 hr and 30 minute or until a toothpick comes out clean.
• Cool 5 min in pan then turn out gently and cool on a rack.
• Can be wrapped and frozen whole or in slices.

TEA FRUITCAKE

Steps:

• In a medium sized bowl mix together the raisins, currants, cherries, apricots, walnuts, lemon zest and brandy. Cover and allow to macerate, covered in the refrigerator for at least 24 hours and up to 7 days, stirring occasionally. Drain off any excess liquid before making batter. Preheat oven to 350 degrees F. Butter and flour two 9 by 5-inch loaf pans. In an electric mixer cream the butter and the brown sugar until light and fluffy. Add the eggs one at a time and beat well. Sift together the dry ingredients and toss 1/2-cup of this mixture with the fruits. Add the remainder of the dry ingredients in 2 batches to the butter mixture, alternating with the orange juice and brandy. Beat until incorporated. Fold in the floured fruits and spoon batter equally into the prepared pans. Bake for 1 hour 15 minutes to 1 hour and a half or until a toothpick inserted comes out clean.

FIGGIE FRUITCAKE

Steps:

• Preheat the oven to 325 degrees F. Spray 2 sheets 2-ounce oval flexible molds with nonstick cooking spray.
• In a medium saucepot, heat 2 cups water until a candy thermometer inserted in the water reads 110 degrees F. Add the figs, apples, apricots, cranberries and raisins, then remove from the heat and soak the fruit.
• Sift the flour, baking powder, baking soda, Stolen Spice and salt in a medium bowl. In a stand mixer fitted with the paddle attachment, cream together the brown sugar, vanilla and butter for 3 to 5 minutes. Add the eggs, one at a time, scraping down the sides of the bowl before each addition. Reduce the speed to low and add the flour. Once incorporated, scrape down the sides of the bowl and increase the speed to medium for 30 seconds. Pour the fruit mix, soaking water, pecans and orange peel in the mixing bowl and mix until combined. Scrape down the sides of the bowl and increase the speed to medium for 30 seconds. Using a 2-inch ice cream scoop, scoop the batter into the molds and bake for 25 to 30 minutes. Cool completely before unmolding.
• In a small saucepot set over low heat, melt the apricot glaze. Brush the glaze on the fruitcakes and cool. Serve at room temperature.
• In a small bowl, mix the chili powder, paprika, cumin, brown sugar, garlic powder, cayenne, black pepper, white pepper and salt. Add in the oil and mix well.

TEA-SPICED FRUITCAKE

Steps:

• Combine raisins, apricots, ginger, kumquats, star-anise pods, and vanilla-bean pod in a medium bowl. Bring water to boil in a small saucepan over high heat. Remove from heat, add tea, and cover; let steep 6 to 8 minutes. Strain brewed tea into bowl with fruit; let stand at room temperature at least 1 hour or up to overnight (the fruit will soften and absorb the liquid). Remove and discard star anise and vanilla pods.
• Preheat oven to 375 degrees. Combine brown sugar, zest, and vanilla-bean seeds in a small bowl. Use your fingers to mix ingredients until well blended. In another bowl, lightly whisk together flour, baking powder, salt, ginger, nutmeg, cardamom, and fennel seed.
• Butter an 8-inch square baking pan and line with parchment; butter parchment. With mixer on medium-high speed, beat butter and brown-sugar mixture until fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated. Add flour mixture and beat on medium-low speed until just combined. Add dried fruit mixture, pistachios, and marmalade; beat until just combined.
• Transfer batter to prepared pan. Bake 15 minutes, then reduce oven temperature to 350 degrees and continue baking until cake is golden brown and a tester inserted in center comes out clean, 45 to 60 minutes. Using a toothpick or skewer, poke holes in top of cake; pour rum over cake. Let cool completely in pan.
• In a small bowl, stir together confectioners' sugar and lemon juice until smooth. Drizzle icing over cake. Garnish with thin slices of fruit from additional marmalade.

QUICK AND EASY BRITISH FRUITCAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-inch round cake pan.
• Place flour in a bowl. Rub butter into the flour until mixture resembles fine bread crumbs. Add mixed fruit, 1 cup plus 1 tablespoon sugar, and mixed spice. Stir to combine. Add milk and egg and mix until batter is soft and easy to drop.
• Drop batter into the prepared pan. Sprinkle light brown sugar on top and pat down with the back of a spoon.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 to 1 1/4 hours.