| 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 | lg | Egg plus |
| 3 | lg | 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 | ts | Vanilla extract |
| 2 | tb | Grated orange zest -or- |
| 1/2 | ts | 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) | |
| Pecan or walnut halves or whole blanced almonds (optional) for garnish | ||
| 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 VANILLA ICING GLAZE >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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