* Exported from MasterCook *
Ultimate Fruitcake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Don't let the length of this recipe frighten
you. While this cake
takes a little time to prepare -- the effort
is definitely worth it.
Preparation time 11/2 hours
Standing time Overnight
Cooking time 30 minutes
Baking time 3 hours
Makes 111/2 lbs (5.75 kg) fruitcake
8 oz (250 g) whole blanched almonds, about 13/4 cups (425 mL)
4 oz (125 g) slivered blanched almonds, about 1 cup (250 mL)
15 oz (450 g) seeded raisins, about 2 cups (500 mL)
12 oz (375 g) seedless raisins, about 2 cups (500 mL)
8 oz (250 g) currants, about 2 cups (500 mL)
1 lb (500 g) cut citron peel or mixed peel, about 2 cups (500 mL)
1 lb (500 g) pitted dates
2 (12-oz/375-mL) bottles red maraschino cherries
3/4 cup (175 mL) brandy or cognac
19-oz (540-mL) can crushed pineapple, about 2 cups (500 mL)
2 cups (500 mL) granulated sugar
1 cup (250 mL) strawberry jam
1/4 cup (50 mL) brandy or cognac
Batter
4 cups (1 L) all-purpose flour
2 tsp (10 mL) ground cinnamon
1/2 tsp (2 mL) allspice
1/2 tsp (2 mL) ground cloves
1 tsp (5 mL) salt
11/2 tsp (7 mL) baking soda
1 lb (500 g) butter, at room temperature
21/4 cups (550 mL) granulated sugar
12 large eggs
The night before
1. Measure almonds, raisins, currants and citron peel into a large
bowl. Thinly slice dates using a sharp knife. They should measure
about 21/2 cups (625 mL). Stir into almond mixture.
2. Drain cherries, saving 1/4 cup (50 mL) juice, then thickly slice
cherries. Stir cherries into almond mixture along with 3/4 cup (175
mL) brandy. Cover tightly and leave at room temperature overnight.
Stir occasionally.
3. To save time, cook pineapple mixture the night before baking day
(mixture must be cool before being added to batter). In a medium-
size saucepan, combine pineapple, including juice, and 2 cups (500
mL) sugar. Cook, uncovered, for 30 minutes to reduce most of liquid.
Stir frequently near end of cooking to prevent burning. Remove from
heat. Stir in jam and 1/4 cup (50 mL) each of cherry juice and
brandy. Cover and refrigerate.
Baking day
Cake pans
Choose pans that are at least 3 inches (8 cm) high. Finished batter
measures 24 cups (6 L) and fits in a set of 3 graduated wedding cake
pans (a 71/2-inch/19-cm; 51/2-inch/14-cm; and a 4-inch/10-cm square
pan ) and an 8x4-inch (1.5-L) loaf pan. When baked, each cake will
be 21/2 inches (6 cm) high. Lightly grease each pan, then line with
heavy brown paper or aluminum foil, dull side up. Grease paper or
foil well.
Baking
1. Preheat oven to 275F (140C). In a large bowl, sift or stir flour
with cinnamon, allspice, cloves, salt and baking soda until well
blended. Sprinkle 1 cup (250 mL) of mixture over almond-fruit
mixture and toss with your hands until all fruit is lightly coated.
Set aside.
2. Measure butter and 21/4 cups (550 mL) sugar into a large mixing
bowl. Beat with an electric mixer at medium speed until creamy. Beat
in eggs, 1 at a time. Continue to beat at low speed. Gradually beat
in one-third of flour mixture, followed by half the pineapple
mixture. Repeat additions, ending with flour mixture.
3. Pour over flour-coated almond-fruit mixture. Mix with your hands
until fruit is evenly coated. Divide between prepared pans, leaving
a 1-inch (2.5-cm) space at top of pans for batter to rise. Smooth
tops.
4. Bake in 275F (140C) oven from 3 to 31/2 hours, depending on size
of pan. After cakes have baked for 1 hour, place a large sheet of
heavy aluminum foil over tops of pans to prevent crusts from
darkening. (A small loaf takes about 23/4 hours; a 71/2-inch/19-cm
square cake needs 31/2 hours.) Cakes are done when they're fairly
firm to the touch in centre and a skewer inserted in centre right to
bottom comes out clean.
5. When cakes are done, remove from oven and place pans on a cake
rack to cool for 15 to 30 minutes. Then turn out cakes. Carefully
peel off paper and cool cakes completely on rack.
6. To store, wrap cakes in brandy-soaked cheesecloth, if you like
(this is not essential, as cakes are very moist). Overwrap in foil
and store in the refrigerator or a cool place. Cakes will keep well
in the refrigerator for months.
Nutrients per 1/2-ounce (15-g) serving:
0.7 g protein, 1.7 g fat, 8.8 g carbohydrates, 0.2 mg iron, 7 mg
calcium, 28 mg sodium, 0.4 g fibre, 51 calories
- - - - - - - - - - - - - - - - -
- -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0%
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber;
0mg Cholesterol; 0mg Sodium. Exchanges: .
NOTES : Chatelaine from the files of [EMAIL PROTECTED]
Nutr. Assoc. : 0 0
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