We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

You can tell how big a person is by what it takes to discourage him.

Fabulous Holiday Fruitcake Pt 1

0
(0)
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

A Message from our Provider:

“Better to face the truth now, than after death”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?