Christmas Dried Fruitcake Food

CHRISTMAS DRIED FRUITCAKE

Steps:

• Dust the fruit with the 1 Tablespoon of flour to make it easier to combine with the cake batter.
• Cream the butter/margarine with the sugar until light and lemon colored.
• Add the eggs and beat until thick.
• Sift in the flour, baking powder and salt.
• Mix into batter, and then stir in the orange peel and the dried fruit.
• Turn into a well-greased loaf pan (5"x9").
• Bake in 350-degree oven for 50-60 minutes or until cake tester comes out clean.

FREE RANGE FRUITCAKE

Steps:

• Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
• Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
• Heat oven to 325 degrees.
• Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
• Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
• When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

RICH CHRISTMAS FRUITCAKE

Steps:

• Line a 8-inch round, or 7-inch square tin with 3 layers of paper.
• Having said that, I find it easier to line it with one, then wrap the OUTSIDE of the tin in several layers of newspaper, tied with kitchen string.
• Weigh and measure ingredients.
• Sift flour salt and spices.
• Cream butter and sugar.
• Gradually add the eggs to the creamed mixture.
• Mix well.
• It may look a bit curdled at this stage, but that's OK.
• Add the fruit, nuts, then the flour and liquid.
• Stir gently and thoroughly. I do this with my (clean) hands.
• Place in the prepared tin, hollowing out the centre a little to allow for rising.
• You can decorate the top with blanched whole almonds now if you wish.
• Bake in a 325°F oven (decreasing the temp gradually as the cake cook) for 3- 3 1/2 hours.
• When baked, leave in the tin for at least 10 minutes before turning out-until completely cold is better though.
• This is good made in about October, and stored wrapped in foil in an airtight container until Christmas.

CHRISTMAS FRUITCAKE

Steps:

• Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
• Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
• In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
• Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
• Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

DRIED FRUIT FRUITCAKE

Steps:

• In a large saucepan, combine first 9 ingredients. Bring to a boil over medium high heat, then reduce to low & cook 10 minutes, stirring occasionally. Remove from heat & cool to room temperature.
• Preheat oven to 275 degrees F, then grease & flour a 12-cup Bundt pan.
• In a large bowl, combine the next 6 ingredients which are dry, then stir in the lightly beaten eggs, the almond extract, and the cooled fruit mixture, & combine well.
• Spoon batter into the prepared Bundt pan & bake for at least 2 hours & 20 minutes. Toothpick in the center should come out clean.
• Cool in the pan on a wire rack for 20 minutes, then unmold onto a serving plate & cool completely.

EXTRA-FRUITY CHRISTMAS CAKE

Steps:

• Put all the dried fruit, the mixed peel and citrus zests in a large bowl, the pour over the brandy. Stir, cover and leave to soak overnight.
• The next day, heat the oven to 150C/130C fan/gas 2. Line the base and side of a deep 23cm cake tin with a double layer of baking parchment, so it comes a few centimetres above the rim.
• Beat the butter, sugar and treacle together in a large bowl using an electric whisk, until pale and creamy. Alternatively, use a stand mixer. Beat in the eggs, one at a time, scraping down the sides of the bowl every so often. Sift the flour, baking powder and spices into a separate bowl, then stir this into the wet ingredients along with the ground almonds until combined.
• Stir in the rehydrated fruit along with the soaking liquid, then spoon the batter into the prepared tin and level the surface with the back of a spoon. Bake for 2 hrs 25 mins-2 hrs 30 mins, or until a skewer inserted into the middle comes out clean.If the cake starts to darken too quickly, cover with foil.
• Leave to cool completely in the tin, then prick small holes all over the surface using a cocktail stick or skewer and brush over a little brandy. Wrap the cake in baking parchment, then a sheet of foil. Store in an airtight container and feed the cake with 1-2 tbsp brandy each week for three or four weeks, stopping the week before you want to ice it. Will keep in a cool, dry place for six months.

CHRISTMAS FRUITCAKE BARS

Steps:

• Preheat oven to 350°. Beat butter, sugar and eggs until fluffy. Add biscuit mix. Stir in candied fruit, pecans and coconut., Spoon into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Remove to a wire rack to cool. Dust with confectioners' sugar.