Brazil Nut Fruitcake Food

BETTY'S BRAZIL NUT FRUITCAKE

Steps:

• Sift the dry ingredients together.
• In large bowl, place chopped fruits and nuts.
• Add the sifted flour and mix to coat well.
• Beat the eggs and add the vanilla.
• Mix with the dry ingredients and fruit and nuts until well coated.
• Grease a 9x5x3 loaf pan and line with wax paper.
• Add mixture to prepared pan.
• Bake at 300 degrees for 1 hour and 45 minutes.
• Remove from pan and immediately remove wax paper and cool before slicing.

THE BEST FRUITCAKE

Steps:

• Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
• Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
• Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
• Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
• Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
• To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.

SYLVIA'S FRUITCAKE

Steps:

• Grease the bottom and sides of an eight-cup souffle dish or a 9-by-5-by-3-inch loaf pan. Line with brown paper; grease the paper.
• Combine the walnuts, pecans, brazil nuts, dates, apricots, prunes, candied fruits, raisins and cherries in a large bowl. Sift the flour, baking powder and salt over the nuts and fruits. Toss lightly until well coated.
• Beat the eggs, sugar and vanilla in a medium-size bowl with an electric mixer until the mixture is fluffy and light. Pour over the nut mixture. Stir gently to combine.
• Fill the prepared dish or pan, pressing the cake mixture firmly. Bake at 275 degrees for about two hours. (If the top is browning too quickly, cover with buttered foil.)
• Remove the cake to a wire rack. Spoon one-quarter cup of brandy over the cake. Let stand one hour. Invert the cake and peel off the paper. Turn it right side up and let it stand on the wire rack until it is completely cooled. Place the wire rack in a shallow pan and spoon the remaining one-half cup of brandy over the cake.
• To store, wrap the cake in cheesecloth that has been soaked in brandy. Wrap in heavy-duty aluminum foil or store in tightly covered container.

BRAZIL NUT CAKE

Steps:

• Combine firs 4 ingredients,stir well.
• Combine dry ingredients,stir into fruit mixture.
• Add eggs and vanilla,mix well.
• Spoon batter into a greased and wax paper lined 8 1/2x4 1/2x3 inc loafpan.
• Bake at 300 for 1 hour and 45 minutes.
• Cool in pan 10 minutes.