| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Fruits, Grains | 1 | servings | ||
INGREDIENTS
| 1 | lb | Unsalted butter; room temperature |
| 2 | c | Sugar; plus |
| 1 | tb | Sugar |
| 12 | lg | Eggs |
| 4 | lb | Candied and dried fruits; see * Note |
| 1/2 | c | Molasses |
| 2 | lb | Nuts; see * Note |
| 2 1/2 | c | All-purpose flour |
| 2 | tb | Allspice |
| 2/3 | c | Brandy |
| Glaceed fruits; for garnish | ||
| Candied cherries and kumquats; for garnish | ||
| 1 | c | Apricot jam |
INSTRUCTIONS
* Note: Martha uses several kinds of jewel-like candied fruits, such as cherries, kumquats, citron, figs, orange peel, lemon peel, and apricots and glaceed fruits such as figs, oranges, pears, apricots, peaches and pineapples for garnish. She also includes dried fruits like raisins, currants, and sour cherries. Freshly roasted nuts add rich texture and balance flavors to a fruitcake; choose favorite varieties such as walnuts, pecans, and hazelnuts. Heat oven to 275 degrees. Chop candied and dried fruit; set aside. Butter five 6- by 2-inch round cake pans. Butter five strips of heavy brown paper 6- by 3-inches and fit into each pan to form a collar. In bowl of electric mixer, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time. Mix in 2 cups of the fruit and molasses, blending well. Remove to a large bowl and sift in the flour and allspice one cup at a time, mixing well between additions. Divide batter evenly among pans; bake until a toothpick inserted in the center comes out clean, about 3 to 3 1/2 hours. While still warm brush with 1/3 cup brandy mixed with 1 tablespoon sugar. Let cool on a wire rack. Gently remove cakes from pans leaving paper collar intact. Decorate cakes with glaceed and dried fruits. Heat apricot jam and remaining brandy in a small saucepan over medium heat. Strain and brush over fruits to hold in place. Makes five 6-inch cakes. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - [email protected]" Yield: "5 six-inch cakes" Per serving: 13984 Calories (kcal); 937g Total Fat; (59% calories from fat); 257g Protein; 1179g Carbohydrate; 3238mg Cholesterol; 1025mg Sodium Food Exchanges: 29 Grain(Starch); 26 Lean Meat; 0 Vegetable; 0 Fruit; 170 Fat; 49 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
A Message from our Provider:
“God: the most lovable person in the universe”