| 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 |
| Solid shortening | ||
| Butter-flavor no stick | ||
| cooking spray | ||
| 1 | Egg plus | |
| 3 | Egg whites | |
| 1 3/4 | c | Light brown sugar, packed |
| 1/2 | c | Canola or safflower oil |
| 1/2 | c | Honey |
| 1/3 | c | Apple or orange juice |
| 2 | c | Unsweetened applesauce |
| 2 | t | Vanilla extract |
| 2 | T | Grated orange zest -or- |
| 1/2 | t | 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 |
| Dark rum or brandy for | ||
| soaking cakes optional | ||
| 2 | Recipes Vanilla Icing Glaze | |
| recipe follows | ||
| Pecan or walnut halves or | ||
| whole blanced almonds | ||
| optional for garnish | ||
| 1 | c | Confectioners sugar |
| 1 1/2 | T | Apple juice or strained |
| orange juice or dark rum | ||
| or brandy up to 2 | ||
| 1/4 | t | Vanilla extract |
INSTRUCTIONS
3 From 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 inshes; 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 parchmant, Extra large bowl, Muslin, cotton fabric or cheesecloth (optional), Metal or plastic boxes for storing cakes (optional). Temperature and Time: 350F for 60-65 mintues for small loaves; 1 hour and 15-20 mintues for average loaves. continued in part 2
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