| 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 |
lg |
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 |
ts |
Vanilla extract |
| 2 |
tb |
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 3 1/4 cups all purpose white flour) |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 3/4 |
ts |
Salt |
| 1 1/2 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 1/2 |
ts |
Ground cloves |
| 1/3 |
c |
Wheat germ |
|
|
Dark rum or brandy for soaking cakes (optional) |
| 2 |
|
Recipes Vanilla Icing Glaze (recipe follows) |
| 1 |
c |
Confectioners sugar |
| 1 1/2 |
tb |
Apple juice or strained orange juice, or dark rum or brandy (up to 2) |
| 1/4 |
ts |
Vanilla extract |
INSTRUCTIONS
FRUIT
CAKE
TOP
VANILLA ICING GLAZE
=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.
1. 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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