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Fruit cake   www eposvriende com
Fruit cake   www eposvriende com
Fruit cake   www eposvriende com
Fruit cake   www eposvriende com
Fruit cake   www eposvriende com
Fruit cake   www eposvriende com
Fruit cake   www eposvriende com
Fruit cake   www eposvriende com
Fruit cake   www eposvriende com
Fruit cake   www eposvriende com
Fruit cake   www eposvriende com
Fruit cake   www eposvriende com
Fruit cake   www eposvriende com
Fruit cake   www eposvriende com
Fruit cake   www eposvriende com
Fruit cake   www eposvriende com
Fruit cake   www eposvriende com
Fruit cake   www eposvriende com
Fruit cake   www eposvriende com
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Fruit cake www eposvriende com

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  • 1.   Fruit Cakewww.eposvriende.com   
  • 2.  Contents Fruitcake Secrets: .......................................................................................................................................... 3 Additional Fruitcake Tips and Hints: ............................................................................................................. 5 Sugarless Fruitcake ....................................................................................................................................... 7 Never Fail Fruit Cake ..................................................................................................................................... 8 Miniature Fruit Cakes recipe ......................................................................................................................... 9 Apricot Brandy Fruitcake recipe ................................................................................................................. 10 Elegant White Fruit Cake recipe ................................................................................................................. 11 French Fruitcake recipe  .............................................................................................................................. 13  .Holiday Delight Fruitcake recipe ................................................................................................................. 14 Fruitcake recipe  with condensed milk ....................................................................................................... 15 Fruitcake Supreme recipe ........................................................................................................................... 16 Icebox Fruitcake recipe ............................................................................................................................... 17 Little Chocolate‐Kahlua Fruitcakes recipe  .................................................................................................. 18  . www.eposvriende.com   
  • 3.  Fruitcake Secrets:Following information is from the cookbook called A World ofBaking by Dolores Casella.Fruitcakes should be made well in advance of the time that theywill be used. One month of storage is a necessity. Two, three, oreven four months is not too long a time if the storage facilities arecool and dry.Fruitcakes freeze very well. However, they must be aged at leastfour weeks before freezing, as they do not mellow while they arefrozen.Take several days to make your cake or cakes. prepare the nutsand fruits, pour the liquor to be used over them, and let themixture stand well covered for two or three days. Then make thebatter and bake your cakes. The cakes will be better and thepressure in a busy household will be eased.Always bake fruitcakes at a low temperature, no higher than 325degrees and preferably much lower. Line the pans with brownpaper or waxed paper to prevent the cakes from burning duringthe long baking time. Always place a pan of hot water on the floorof the oven. This prevents the cakes from drying out. Test fordoneness with a cake tester inserted in the center of the cake. Itwill 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 carefullypeel off the paper. If you are not decorating the cakes beforestoring them, wrap them in cheesecloth. Sprinkle liberally withwhatever liquor or wine was used in the recipe. Seal the cakes inplastic wrap or in plastic storage bags. Once a week, brush thecakes with more liquor.www.eposvriende.com   
  • 4.  Perhaps the most important, dont feel absolutely bound by arecipe. If the recipe calls for brandy and you dont have it (or likeit), use wine or even a fruit juice of your choice. If the recipe callsfor citron and you dont care for citron, substitute anothercandied or dried fruit. If you dont like raisins, use more choppeddates and fewer raisins. If the recipe calls for particular amountsof candied pineapple and cherries, the same weight of a fruit mixmay be used. The important thing to keep in mind is that theweight of fruit and nuts should be approximately the same as inthe original recipe. Within this boundary, you can makesubstitutions of your own choice.www.eposvriende.com   
  • 5.   Additional Fruitcake Tips and Hints:Use fresh good quality ingredients - make sure spices are fresh.Soak fruit and nuts at least overnight in fruit juice or liquors tosoften, drain and use excess liquid in recipe.Dredge fruit and nuts with some flour so they wont sink inbatter. Shake off excess flour and use in the recipe.If changing pan sizes, remember baking time will be altered in therecipe. Fruitcakes may be baked in muffin tins, disposable pans,etc.Be sure to grease and flour pans or use greased brown paper forliners. Greased wax paper is also used in some recipes.Place a pan of water on rack or on the oven floor below the bakingcake.If cake is browning too fast, place a sheet of foil the top of thecake.Test for doneness by placing a metal/wooden skewer in center ofcake. If it comes out clean, cake is done. Be careful not to overbake.Always cool fruitcakes completely in pan and remove when cold.Pour or brush some liquor of choice over hot cakes for goodflavor. Poke cake with skewer if desired.Fruitcakes taste better with age! This is called "ripening." Liquorbased cakes may be stored several months in advance in a coolplace prior to serving. Non-liquor soaked cakes may be kept in acool place or in refrigerator for short term storage or a or freezerfor long storage. Be sure to ripen fruit cakes a few weeks beforefreezing.www.eposvriende.com   
  • 6.  To store for a long period of time, wrap the cake in brandy orwine-soaked towels, and then wrap in aluminum foil. For verylong storage, bury the liquor-soaked cake in powdered sugar andplace in a tightly covered tin in a cool place (fruit cakes can beenjoyed as long as 25 years this way.)Check liquored-soaked cakes periodically and rewrap in liquorsoaked cloth.Frost cakes close to serving time (not ahead of time). Use a sugar-syrup glaze to brush on cakes for a shine and to adhere.Slice cakes in a sawing motion with sharp thin blade of knife or aserrated knife.Add 1 cup of applesauce to your fruit cake recipes to make amoister fruitcake.Refreshen stale fruitcakes by gently heating pieces (microwave orsteamer) and serve with a hard sauce, brandy sauce, glaze ordesired topping.www.eposvriende.com   
  • 7.   Sugarless Fruitcake"This cake will be very moist."INGREDIENTS:1 cup chopped golden raisins 1 cup flaked coconut1/2 teaspoon salt 1/3 cup orange juice1 1/2 cups chopped walnuts 8 packets artificial sweetener1 cup chopped cranberries 1 teaspoon ground mace1 cup unsweetened crushed 1 teaspoon ground allspicepineapple 1 teaspoon baking soda1/4 cup grated lemon peel 1 1/2 cups all-purpose flourDIRECTIONS:1. Mix sugar substitute with orange juice. Pour over chopped cranberries. Soak 1 hour, mixing often.2. Mix raisins, nuts, coconut, lemon rind in flour until well coated. Add cranberries and orange juice mixture. Sprinkle baking soda over mixture, and mix. Mix in spices. Fold in crushed pineapple. Pour batter into a greased and floured 9 inch loaf pan.3. Bake at 325 degrees F (165 degrees C) for 40 minutes. Cool.www.eposvriende.com   
  • 8.   Never Fail Fruit Cake"Tis the season for fruitcake! This one is more candy than cake andoh so delicious. Keep it in the refrigerator indefinitely. Really."INGREDIENTS:1 pound candied cherries 4 (8 ounce) packages flaked1 pound candied pineapple coconut1 pound pitted dates 3 tablespoons all-purpose flour1 pound chopped pecans 2 (14 ounce) cans sweetened condensed milkDIRECTIONS:1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch tube pan. Line bottom of pan with greased parchment paper. Set aside.2. Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.3. Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.www.eposvriende.com   
  • 9.   Miniature Fruit Cakes recipe 1 pound candied cherries, halves 3 slices candied pineapple, chopped 1 pound chopped dates 2 cups pecan halves 1 cup all-purpose flour 1 cup granulated sugar 1/2 teaspoon salt 4 eggs, well beaten 1 cup butter, melted Bourbon Place fruit and pecans in bowl. Add flour and mix with hands. Add sugar and salt and mix. Add eggs and butter to fruit mixture. Spoon into greased and floured pan. If using a tube pan, bake at 250 degrees F for 3 1/2 hours. If using muffin tins (miniature or regular size), bake at 300 degrees F for 40 to 50 minutes. Place cakes in tin and cover with a dish towel saturated with bourbon. This preserves flavor and keeps the cakes moist for up to at least 2 weeks. Makes 1 cake serving 24 or 6 dozen miniature cakes.www.eposvriende.com   
  • 10.   Apricot Brandy Fruitcake recipe 1 pound red glacé cherries 1 pound green glacé cherries 1 pound candied pineapple 2 boxes white raisins 1 (16 ounce) can peaches, minced, undrained 1 cup apricot brandy 2 cups butter 2 cups granulated sugar 11 eggs 1 pound pecans 4 cups flour 1 teaspoon vanilla extract 1/2 teaspoon lemon extract 1/2 teaspoon salt Mix cherries, pineapple, raisins, undrained peaches and apricot brandy. Cover tightly and let stand overnight. Cream butter, sugar and eggs. Add pecans, flour, vanilla extract, lemon extract and salt. Reserving juice from fruit mixture, add fruits to the other mixture. Line the bottoms of 4 bread pans with greased brown paper. Set a pan of water in the oven. Bake the bread for 2 to 4 hours at 300 degrees F. Mix a little honey with the reserved juice mixture. When fruitcakes are cool, wrap in clean cheesecloth which has been soaked in the juice mixture. Store in refrigerator.www.eposvriende.com   
  • 11.   Elegant White Fruit Cake recipe 2 ounce golden raisins 1/2 cup pineapple juice 1 cup toasted almonds 1 cup shortening (Crisco) 2 cups granulated sugar 1/2 teaspoon almond extract 3 cups sifted flour 2 teaspoons baking powder 1 1/2 teaspoons salt 1/2 teaspoon ginger 8 egg whites 1/2 cup cognac 2 cups cut-up candied pineapple 2 cups whole red and green candied cherries 1 cup soft dried apricots, cut into thin strips 2 cups Brazil nuts 1 cup toasted almonds 1 cup shortening (Crisco) 2 cups granulated sugar 1/2 teaspoon almond extracts 3 cups sifted flour 2 teaspoons baking powder 1 1/2 teaspoons salt 1/2 teaspoon ginger 8 egg whites Place raisins, cognac and pineapple juice over low heat and simmer 15 minutes. Remove from heat and add candied fruit, nuts and apricot. Beat shortening, sugar and almond extract until light. Re-sift flour, salt, baking powder and ginger. Add sugar mixture and egg whites alternately until soft peaks form. Add fruit and nut mixture and mix well. Turn into a greased 10-inch tube pan lined with greased heavywww.eposvriende.com   
  • 12.   brown paper. Allow paper to extend 2 inches above pan. Lay foil over top. Bake in slow oven, 275 degrees F, with a shallow pan of water on lower rake for 4 1/2 hours. Let cake stand in pan 1 hour before turning out. Cake is done when you insert a wooden pick and it comes out clean. When done, coat cake with one shot of cognac and sliced apples, seal tightly. Every week add another shot! This keeps for a long time.www.eposvriende.com   
  • 13.   French Fruitcake recipe 3/4 cup candied orange peel 1/2 cup coarsely chopped walnuts 1/2 cup raisins 1/2 cup golden raisins 1 5/8 cups all-purpose flour, divided 1/2 cup butter, softened 1/2 cup granulated sugar 2 1/2 tablespoons honey 2 eggs 1 1/2 tablespoons light cream 2 tablespoons dark rum 1 teaspoon vanilla extract 1/2 teaspoon baking powder Toss candied orange peel, walnuts and raisins with 2 tablespoons of the flour. Set aside. In a large bowl, cream the butter with the sugar and honey. Beat in the egg, then the cream or milk, rum and vanilla extract. Stir together the remaining 1 1/2 cups flour and the baking powder; beat into creamed mixture. Stir in the fruits and nuts. Turn the batter into a greased and floured 9 x 5-inch loaf pan. Bake in a preheated 350 degrees F oven for 10 minutes. Lower the heat to 325 degrees F. Bake the cake for 45 minutes longer, or until it tests done with a wooden pick. Transfer to a rack to cool. Yields one 9 x 5-inch loaf cake.www.eposvriende.com   
  • 14.   Holiday Delight Fruitcake recipe 1 quart chopped pecans 1 pound candied cherries 1 pound candied pineapple 5 cups ll-purpose flour 1 pound butter 1 teaspoon baking soda 1/2 pound white raisins 2 ounces pure lemon extract 6 eggs, separated 3 cups granulated sugar 2 tablespoons water Preheat oven to 250 degrees F. Grease well and flour a 4- quart tube pan. Cream butter and sugar; add lemon extract and mix well. Mix 2 cups flour with fruit and nuts. Add egg yolks to creamed mixture. Add remaining 3 cups flour and baking soda, diluted in water. Mix well. Add fruit mixture and blend well. Fold in stiffly beaten egg whites. Pour batter into prepared pan. Bake for 3 hourswww.eposvriende.com   
  • 15.   Fruitcake recipe with condensed milk 4 1/2 cups chopped pecans 3 1/2 cups chopped walnuts 2 pounds dates, chopped 1 pound candied cherries, cut up 1 pound candied pineapple, cut up 28 ounces sweetened condensed milk 8 ounces shredded coconut Combine all ingredients and mix well with hands. Turn into a greased and floured 10-inch tube pan. Bake at 225 degrees F for about 1 1/2 hours. Cake is done when no milk oozes out when pressed with finger. Decorate with maraschino cherries, if desired. Let cool. Turn out on foil and wrap snugly. Store in refrigerator or freezer about 1 month before serving.www.eposvriende.com   
  • 16.   Fruitcake Supreme recipe 2 pounds pitted dates 1/2 pound green candied cherries 1/2 pound red candied cherries 1 pound candied pineapple (cut in pieces, if whole) 3/4 cup granulated sugar 1 pound English Walnuts, shelled 1 pound pecans, shelled 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 5 eggs 2 teaspoons vanilla extract Leave nuts and fruit as whole as possible. Sift flour, sugar, salt, and baking powder over fruit and nuts. Mix well with hands. Beat eggs and vanilla extract and pour over flour mixture. Blend well. Line two bread pans with wax paper and butter well. Divide dough into the two pans and bake at 200 degrees F for 1 hour and 45 minutes. Put on rack to cool. When cool, wrap tightly in foil or freezer paper.www.eposvriende.com   
  • 17.   Icebox Fruitcake recipe From the kitchen of K. Banner 1 1/2 cups margarine 1 pound marshmallows 1 pound rolled graham crackers 1 pound chopped pecans (2 cups) 4 tablespoons brown sugar 1 box pitted dates, chopped 1/2 pound raisins 2 teaspoons vanilla extract Candied cherries Candied pineapples Candied citron In top of double boiler, melt the margarine, sugar and marshmallows. In large bowl (dishpan) put other ingredients. Pour melted mixture over these ingredients and mix well. Mold or shape into rolls or loaves. Wrap in wax paper and store in refrigerator.www.eposvriende.com   
  • 18.   Little Chocolate-Kahlua Fruitcakes recipe Source: Christmas with Southern Living 1 cup butter 6 ounces semisweet chocolate 1 teaspoon instant coffee granules 1 cup firmly packed brown sugar 3 large eggs 1/4 cup Kahlua 2 tablespoons Kahlua 1 teaspoon vanilla extract 2 cups all-purpose flour divided 1/2 teaspoon baking soda 1/4 teaspoon salt 10 ounces pitted dates whole 1 1/2 cups chopped pecans toasted 1 cup semisweet chocolate chips 3/4 cup dried apricot halves chopped Additional Kahlua Grease five 6 x 3 x 2-inch loaf pans. Line bottoms of loaf pans with wax paper; set aside. Melt butter and chocolate in a heavy saucepan over low heat, stirring often. Stir in coffee granules. Remove mixture from heat and let cool 15 minutes. Pour into a large bowl. Stir in brown sugar. Add egg yolks, stirring well. Add 2 tablespoons Kahlua and vanilla extract; stir well. Combine 1 1/2 cups flour, soda, and salt; add to chocolate mixture. Combine dates next 3 ingredients; sprinkle with remaining 1/2 cup flour, tossing to coat. Stir fruit mixture into batter. Beat egg whites at high speed of an electric mixer until stiff peaks form; fold into batter. Spoon batter evenly intowww.eposvriende.com   
  • 19.   prepared pans. Bake at 300 degrees F for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on a wire rack 10 minutes; remove from pans, and brush loaves with remaining 1/4 cup Kahlua. Let cool completely on a wire rack. Wrap fruitcakes in Kahlua-soaked cheesecloth. Store in an airtight container in a cool place at least 1 week before serving. Pour a small amount of Kahlua over each loaf every week up to 1 month. To serve, slice with an electric knife. Yield: 5 loaveswww.eposvriende.com   

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