Fruitcake Pt 2

INGREDIENTS

INSTRUCTIONS

Twenty-four hours before baking the cakes (or as early on the baking
day as possible), assemble all the fuit in a large bowl.  Stir in the
dark rum or brandy, cover with plastic wrap, and set aside. Position  2
racks to divide the oven in thirds, and preheat the oven to 350F.
Lightly grease the pans with solid shortening.  Cut wax paper or
parchment liners or fit inside, and press the papers against the
greased pan bottom and sides. Lightly coat the paper with cooking
spray. In a large bowl, combine the egg and egg whites, brown sugar,
oil, honey, juice, applesauce, vanilla, and grated orange zest or
orange flavoring. Whisk, or beat with an electric mixer on low, to
blend well. Set a large strainer over the bowl and ad both flours,  the
baking powder, baking soda, salt and spices. Stir and sift the  dry
ingredients onto the wet. Add the wheat germ. With the whisk, or  the
mixer at low speed, mix until just blended. Do not overbeat. Stir  the
spirit-soaked fruit into the batter and blend well.  Divide the  batter
among the prepared pans, filling them about three-quarters  full. (The
batter is very heavy, and while it does rise, it will not  overflow the
pans.) Bake small loaves for about 60-65 minutes and  regular loaves
for about 1 hour and 15-20 minutes, or until the cakes  are risen and
golden brown on top, and a cake tester inserted in the  center comes
out clean. Cool the cakes in the pans on wire racks for  about 10
mintues.  Then tip them gently from the pans, peel off the  paper, and
set them right side up on wire racks to cool completely.  When the
cakes are completely cool, if you like, wrap them in rumor
brandy-soaded cloths, place in heavy-duty zip lock bags or plastic
boxes, and set in a cool, dark location to age for about 1 month.
Renew the sprits when they dry out. (Do not attempt to substitute
fruit juice for spirits; only alcohol will preserve the cakes.) To
glaze the cakes, set them on racks over wax paper.  Drizzle some of
the glaze on top of each cake, letting it run down the sides.  If you
wish, place a few nuts in the glaze before it dries. Let sit until  the
glaze is dried and set, about 30 minutes.  When the glaze is  hard, you
can wrap the cakes in plastic wrap and freeze them, or give  them as
gifts, or slice and serve.  Vanilla Icing Glaze: Whisk together the
sugar, liquid and the  extract. Add a few more drops of liquid if
needed to make a glaze  soft enough to drip from a spoon.  Nutritional
Analysis per serving (without the optional nuts): 147  calories, 2 g
protein, 2 g fat, 0.2 saturated fat, 30 g carbohydrates,  originally
posted by: Sharon Badian, AT&T Bell Labs - Denter,  seb1@dr.att.com
Posted to Digest eat-lf.v096.n229  Date: Tue, 26 Nov 1996 15:43:50
-0500  From: bwatson@cisco.com (Bethann Watson)

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