Cathedral Window Fruitcake Food

CATHEDRAL WINDOW COOKIES

Steps:

• Melt margarine and chocolate chips, combining well; cool slightly. Add nuts and marshmallows; mix well.
• On a piece of waxed paper, place some of the coconut.
• Shape 1/3 of chocolate mixture into log about 2-inches in diameter; roll in coconut to coat.
• Wrap in waxed paper.
• Repeat with remaining 2/3s for a total of 3 logs.
• Chill overnight or place in ziploc bag and freeze.
• When ready to use, slice about 1/2-inch thick.

CATHEDRAL CHRISTMAS CAKE

Steps:

• Method.
• Heat oven to 130°C (120°C fanbake), with rack just below the middle. Completely line a 20 or 30cm ring pan, or two medium-sized loaf pans with baking paper or liners.
• Measure out the nuts, cherries and crystallised and dried fruits into a large container, putting some aside for decorating the top. Cut up large pieces of fruit, but leave some long thin pieces if desired, especially if using melon strips (which give a wonderful colour).
• In a large bowl mix eggs, sugar and vanilla. Mix in the sifted flour, baking powder and salt until smooth. Add nuts and fruit and mix thoroughly by hand.
• Press evenly into the prepared cake pan/s (if pan is lined with baking paper coat evenly with non-stick spray just before use). Press reserved cherries, fruit and nuts into the top for decoration (if adding strips of crystallised fruit, put them in place after adding part of the cake mixture, then cover with remaining mixture). Bake for two to three hours until cake feels firm when pressed in the middle. Cool, remove from pan and peel away liner/s. Brush all over with rum, brandy or whisky. Brush the top with a light coating of oil for a shine. Store at room temperature in greaseproof paper, or refrigerate in a plastic bag. This cake will keep well for several months (after long storage, brush again with spirits and leave 24 hours or longer before eating). Cut in thin slices with a sharp serrated knife.

CATHEDRAL WINDOW FRUITCAKE

Steps:

• Cut pineapple and dates into coarse pieces. Mix with whole cherries in large bowl. Sift flour, baking powder and salt over fruit, mixing with hands.
• Beat eggs well. Gradually beat in sugar. Combine with fruit mixture.
• Add pecans, mixing with hands until uniformly mixed with fruit.
• Use vegetable shortening to grease 2 9x5 inch loaf pans. Line bottom and sides with parchment paper. Then grease paper. Pack batter into lined pans.
• Bake at 275 on middle shelf for 1 1/2 hours. Do not overbrown. Turn out onto racks. Remove paper. Cool and store airtight.
• Let ripen several days or up to 2 to 3 weeks. Slice thinly to serve.
• TIPS:.
• Use kitchen sheers, dipped in water, to cut dates and pineapple. Prepare fruit ahead, if you wish. Pack in separate plastic bags; store in cool, dry place (Not freezer or refrigerator) Two 9-inch ring molds can be used in place of the loaf pans. Make cake a few days ahead to serve it at its best. Do not foil wrap fruitcakes. Acid fruits often cause holes in foil. Use plastic wrap or waxed paper. Store in airtight contained for ripening.

GUMDROP FRUITCAKE

Steps:

• cream shortening and sugar
• add eggs
• beat
• add applesauce with soda and vanilla mixed in
• mix spices and flour in another bowl
• cut dates chop nuts take out black gumdrop.
• add these to flour mixture as well as raisins
• mix well.
• add to creamed mixture
• pour into wellgreased loaf pans
• bake at 300 degrees for 2 hours
• darlenes recipe says 45 to 60 minutes fin 350 degree oven
• iwould go with lower heat.

STAINED-GLASS CAKE (FRUITCAKE)

Steps:

• Butter a large cake tin. Line with waxed paper. Butter the paper.
• Chop the glace fruits roughly.
• Sift together the flour and baking powder.
• Mix in all the fruits, together with the nuts.
• Put the mixture into the cake tin, wet hands and press mixture down firmly.
• Bake in a preheated 300F degree oven for 1 1/2 hours.
• Take cake out of the oven and drizzle the Grand Marnier or Cointreau over the top.
• Leave the cake in the oven to cool until warm, then wrap it, tin and all, in aluminum foil and refrigerate overnight. Remove from tin, peel away paper and store in airtight tin.

BOILED FRUIT CAKE

Steps:

• Place dried fruit, mixed peel, cherries, water, brandy, sugar and butter in pan.
• Heat gently, bring the boil and simmer for 5 minutes.
• Take of heat and add the bicarb soda, stirring through, mixture will foam up a bit. Leave until cold.
• Sift flours and spices.
• Mix the eggs through the fruit mixture, then combine with dry ingredient.
• Pour into a lined 18cm square cake pan or 18cm round cake pan.
• Wet your hand and flatten top of cake.
• Bake at 150C for 1 hour.
• Cool in pan covered with a tea towel.

CATHEDRAL WINDOW COOKIES

Steps:

• Place marshmallows and nuts if desired in a large bowl; set aside. In a heavy saucepan, melt chocolate chips and butter over medium-low heat. Pour over marshmallow mixture and mix well. Cover and refrigerate for 1 hour, stirring occasionally., Shape marshmallow mixture into a 12-in. roll; wrap in waxed paper. Refrigerate for 4 hours or until firm. Unwrap and cut into 3/8-in. slices; cut slices in half.