For our last recipe of this month we made fruitcake. I think everyone of you are familiar of this cake. It is a cake that contains dried fruit and nuts. We used dates, dried pineapple, dried mangoes, dried papaya, sultanas, dried cranberries, dried cherries and just a little bit of candied citron.
photo is mine
I simply LOVE fruitcake and this fruitcake recipe is simply one of the best I have tried! A few things we did differently was to sprinkle the fruitcakes with brandy plus honey (equal amounts) instead of plain rum while they were still in the pans and we let them cool in the pans covered by a cheese cloth to trap in the steam. This I think made them really moist.
Based from our teacher, A freshly-baked fruit cake will keep well for about 6 months in the fridge when properly stored; when refrigerating, cover it with foil or plastic wrap or place in a plastic bag to prevent cake from drying out.
INGREDIENTS
1 1/2 cups diced dried pineapple
1 1/2 cups raisins, golden or regular
1 cup diced dried apricots
1 1/2 cups chopped dates
heaping 1 cup candied red cherries, plus additional for decoration, if desired
1/3 cup diced crystallized ginger, optional
3/4 cup rum, brandy, apple juice, or cranberry juice
1 cup (16 tablespoons) unsalted butter
2 cups dark brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
4 large eggs
3 cups All-Purpose Flour
2 tablespoons cocoa, black cocoa preferred; optional, for color
1/4 cup golden syrup, boiled cider, or dark corn syrup
1/2 cup apple juice, cranberry juice or water
2 cups chopped, toasted nuts (almonds, pecans, or walnuts)
PROCEDURES
• Prepare the nuts and fruits, pour the liquor to be used over them, and let the mixture stand well covered for two or three days.
•Then make the batter and bake your cakes.
•Always bake fruitcakes at a low temperature, no higher than 325 degrees and preferably much lower.
•Line the pans with brown paper or waxed paper to prevent the cakes from burning during the long baking time.
• Always place a pan of hot water on the floor of the oven. This prevents the cakes from drying out. Test for doneness with a cake tester inserted in the center of the cake. It will come out moist, but not doughy, when the cake is done.
• Cool fruitcakes on a rack in the pans in which they were baked. When cakes are cooled, turn them out of the pans and carefully peel off the paper. If you are not decorating the cakes before storing them, wrap them in cheesecloth.
• Sprinkle liberally with whatever liquor or wine was used in the recipe. Seal the cakes in plastic wrap or in plastic storage bags. Once a week, brush the cakes with more liquor.
photo is mine
Fruit cake lovers will delight in this delicious homemade fruitcake. Just like the fruitcakes that my Mom and Grandma made every Christmas season. Why not try this at home i'm definitely sure they will love it! Absolutely i will try to make this for my family. 💕💕👍🏻
