CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
1 |
c |
6 oz cut-up dried pears |
|
|
packed |
1 |
c |
6 oz cut-up dried peaches |
|
|
packed |
1 |
c |
6 oz cut-up dried |
|
|
apricots packed |
1 |
c |
6 oz cut-up dried pitted |
|
|
prunes packed |
1 |
c |
6 oz cut-up dried pitted |
|
|
dates packed |
1 3/4 |
c |
6 oz cut-up dried apple |
|
|
slices packed |
1 |
c |
5 oz seedless raisins |
|
|
packed |
1 |
c |
5 oz golden raisins |
|
|
packed |
1/2 |
c |
2 1/2 oz dried currants |
|
|
packed |
1/2 |
c |
4 oz candied yellow |
|
|
pineapple chopped |
|
|
optional |
1 |
c |
Dark rum or brandy |
|
|
Butter-flavor nonstick |
|
|
cooking spray |
4 |
|
Egg whites |
1 3/4 |
c |
Light brown sugar, packed |
1/2 |
c |
Honey |
1/3 |
c |
Apple or orange juice |
2 1/2 |
c |
Unsweetened applesauce |
2 |
t |
Vanilla extract |
2 |
T |
Grated orange zest or 1/2 |
|
|
tsp. pure orange oil or |
|
|
orange extract |
2 1/4 |
c |
Unsifted all purpose flour |
1 |
c |
Unsifted whole wheat pastry |
|
|
flour or use a total of |
|
|
1/4 cups all purpose |
|
|
white |
|
|
flour |
1 1/2 |
t |
Baking powder |
1/2 |
t |
Baking soda |
3/4 |
t |
Salt |
1 1/2 |
t |
Cinnamon |
1 |
t |
Nutmeg |
1/2 |
t |
Ground cloves |
1/3 |
c |
Wheat germ |
|
|
Recipes Vanilla Icing Glaze |
|
|
c Confectioners sugar |
1 |
|
tb Apple juice or strained |
1 |
|
ts Vanilla extract |
INSTRUCTIONS
3
~---------------------TOP--------------------------- : Dark
rum or brandy for : -- soaking cakes (optional) :
-- (recipe follows) ~-------------VANILLA ICING
GLAZE------------------- : -- orange juice, or dark rum :
-- or brandy (up to 2) =46rom Susan Purdy's, Have Your Cake and Eat It
Too. Comments are from her book. Yield: Makes 14 cups of batter; 8
small loaves (5 1/2 x 3 x 2 1/8), 8 servings each or 4 average loaves
(8 1/2 x 4 1/2 x 2 3/4), 16 servings each. Advance preparation: If
you have the time, the fruit benefits from macerating for 24 hours in
rum or brandy; otherwise mix up the fruit before you make the cakes.
Cakes can be wrapped in cloths soaked in brandy or dark rum and stored
in tins for (theoretically) several months. I have only kept them
soaking up to 1 month because I prefer to freeze the cakes after aging
them in spirit-soaked clothes for 1 week. At holiday time, I am
usually rushed, so I often forget the soaking and aging and just bake
the cakes, glaze them, wrap airtight in several layers of plastic wrap
and a heavy duty plastic zip-lock bag, and freeze. Then you can remove
from the freezer, add a ribbon and a recipe card (and if you are
feeling expensive, a new loaf pan) and give as gifts. Special
equipment: 8 small loaf pans (5 1/2 x 3 x 2 1/8 inches; 2 1/4 cup
capacity) or 4 average loaf pans (8 1/2 x 4 1/2 x 2 3/4 inches; 5 1/4
cup capacity) Wax paper or baking parchment Extra large bowl Muslin,
cotton fabric, or cheesecloth (optional) *Metal or plastic boxes for
storing cakes (optional) Temperature and Time: 350F for 60-65 minutes
for small loaves; 1 hour and 15-20 minutes for average loaves.
Twenty-four hours before baking the cakes (or as early on the baking
day as possible), assemble all the fruit in a large bowl. Stir in the
dark rum or brandy, cover with plastic wrap, and set aside. continued
in part 2
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