TOM LESTER'S FRUITCAKE
Every year the Houston Chronicle prints this recipes as "their all-time most-requested fruitcake recipe". It was my grandfather's, Tom Lester former oil editor at the Houston Chronicle, recipe. The recipe makes a large amount, enough for gifts. You will notice that the recipe calls for 2/3 cup of brandy/whiskey mixed in to the batter, and then the vague "When cold (or later that night), dab brandy liberally over outside" instructions towards the end. My grandfather often said the key to the success of the fruitcake was how liberal you were. He was known to use a whole gallon of Jack Daniels bourbon. He would say with a twinkle in his eye that 'he was very political'. Enjoy! (the prep time includes aging time; servings and yield are approx)
Provided by texannie
Categories Breads
Time P30DT3h
Yield 10 loaves, 20-30 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 1246.7, Fat 63, SaturatedFat 16.3, Cholesterol 160.4, Sodium 305.8, Carbohydrate 171.4, Fiber 15, Sugar 125.6, Protein 14.8
LORRIE'S MOTHER'S FRUITCAKE
Provided by Lynda Chernek
Categories Cake Fruit Dessert Bake Christmas Date Pecan Walnut Bon Appétit New York Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 13
Steps:
- Preheat oven to 325° F. Butter and flour 10-inch-diameter angel food or tube pan. Combine first 3 ingredients in large bowl. Add dates, pecans, walnuts and all raisins and toss to coat. Using electric mixer, beat sugar and butter in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add extracts. Add dry ingredients; fold until just combined (batter will resemble cookie dough). Spoon batter into prepared pan. Smooth top. Bake until cake is golden and tester inserted near center comes out clean, about 1 hour and 45 minutes. Cool cake in pan on rack 10 minutes. Using sharp knife, cut around edges of cake to loosen. Turn out cake onto rack; cool completely. (Can be made 2 days ahead. Wrap tightly in plastic.)
FRUITCAKE
This is my 90-year-old grandmother's recipe. Very simple.
Provided by Allrecipes Member
Yield 14
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, cinnamon, cloves, allspice and nutmeg. Add eggs, lemon rind, vanilla, and 1/2 cup brandy. Mix thoroughly. Stir in fruit, nuts, and melted butter. Pour into prepared pan.
- Bake for 1 hour in the preheated oven, 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 718.7 calories, Carbohydrate 80.6 g, Cholesterol 105.4 mg, Fat 30.5 g, Fiber 3.5 g, Protein 7.9 g, SaturatedFat 14.2 g, Sodium 430.4 mg, Sugar 40.9 g
THE WORLD'S GREATEST FRUITCAKE
Certain meals and special events just call for particular foods. For Christmas, this is frequently a fruitcake. If you wish, use your own home-candied fruits for a memorable Christmas cake. If you don't have a springform pan, you can use two 9 x 5 x 3 loaf pans (baking time 2 1/2 hours) or three one-pound coffee cans (baking time 2 hours) or 36 muffin cups (baking time 40 minutes).
Provided by Molly53
Categories Dessert
Time 3h15m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300°F.
- Line the bottom of a 9" springform pan with a double thickness of waxed paper; grease paper.
- Combine the candied fruits and nuts in a large bowl; sift flour, baking powder and salt over fruit mixture and toss lightly.
- In another bowl, cream butter and sugar together until fluffy.
- Add eggs, one at a time.
- Blend in brandy and vanilla; fold into fruit mixture.
- Spoon into prepared pan, spreading evenly.
- Bake for three hours or until the cake tests done.
- Let cool completely in pan on wire rack; loosen around edge with a knife and turn out onto rack.
- Peel off paper.
- Wrap cake with a cheesecloth and sprinkle with brandy or sherry.
- Place in a plastic bag and seal.
- Pack in a metal tin with tight fitting lid; allow to ripen for at least four weeks.
- To serve: Remove cheesecloth and place on a serving plate.
- Spoon brandy glaze over the top and garnish with thin slices of candied fruit, if desired.
Nutrition Facts : Calories 616.2, Fat 19.6, SaturatedFat 8.6, Cholesterol 77, Sodium 528.8, Carbohydrate 99, Fiber 2.9, Sugar 67.8, Protein 7.3
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