CAKES BY FOOD ABOUTS | VOL. LVI
CAKES BY FOOD ABOUTS The Official Newsletter of Food Abouts Network
EASY YUMMY TRADITIONAL FRUITCAKE FOR THE BEGINNER
The traditional fruitcake is one good reason why people are excited about the Yuletide Season, its delicious, rich flavor makes one crave for it even on ordinary days. It can be served with coffee or tea making it as an ideal mid-day snack that makes a common day special. Traditional fruitcake can be traced to ancient Rome although it was slightly different that time. During the 16th century, there were many candied fruits in the United States since sugar was abundant then. The candied fruits were added to the fruitcake and the rest is history. This is a no-fuss traditional fruitcake you can bake yourself :
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Ingredients 1 1/2 lbs pitted dates cut into four 1 lb. each dark and sultana raisins 1 lb. each candied orange and lemon peel roughly chopped 1 lb. dried currants 1/2 cup premium quality brandy 1/2 cup freshly squeezed orange juice 2 tbsp powdered cinnamon 1 tbsp freshly grated nutmeg 1 tbsp powdered cloves 2 tbsp each lemon and orange zest 2 lbs walnuts, pecans or blanched almonds coarsely chopped
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Mix all the ingredients in a large bowl Leave overnight with a tight cover Stir occasionally Batter 1 1/4 lb butter room temp 2 lbs muscovado sugar 8 very large eggs 4 oz. unsulphured molasses 4 cup unsifted all purpose bleached flour 1 tsp each salt and baking powder. Cream butter and sugar until light and fluffy, 5 min. Add each egg then beat well. Add molasses. Sift flour, salt and baking powder and add on low speed, mix until smooth. Apply batter to the fruit mixture and mix with 2 ladles until batter is evenly distributed. Line loaf pans or tube pans with parchment, butter well. Fill 3/4 full, pack down with back of spoon and level off. Preheat the oven 300 F and position the cake on the center rack. Put cake pan full of water on the bottom so the cakes stays moist and this prevents overbrowning. This is a great tip in creating a moist traditional fruitcake. Usually, cooking takes around 2 hours but you can dip a toothpick to check. Let it cool. Just let the paper in the cake. Pour over each one a quarter cup of liquor maybe rum or brandy. Wrap in foil tightly. Add liquor every 2 weeks until consumption. You now have the best traditional fruitcake that you can even give as a gift to friends.