Dried Fruit Nut Cake Food

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.

DRIED NUT AND FRUIT CAKE

Steps:

• Preheat oven to 300 degrees.
• Grease the bottom and sides of an 8-cup souffle dish or a 9 by 5 by 3 inch loaf pan. Line with brown paper; grease paper.
• Combine walnuts, pecans, brazil nuts, dates, apricots, prunes, candied fruits, raisins and cherries in large bowl.
• Sift flour, baking powder and salt over nuts and fruits. Toss lightly until well coated.
• Beat eggs, sugar and vanilla in a medium-size bowl with electric mixer until fluffy and light. Pour over nut mixture. Stir gently to combine.
• Fill prepared dish or pan, pressing cake mixture firmly so it will hold its shape after baking.
• Bake for one hour and 45 minutes. (If fruits are browning too quickly, cover with buttered foil). Remove cake to wire rack.
• Spoon 1/4 cup brandy over cake. Let stand one hour. Invert; peel off paper; turn right side up; let stand on wire rack until cooled completely. Place wire rack in shallow pan; spoon remaining 1/2 cup brandy over cake.
• To store: Wrap in cheesecloth that has been soaked in brandy. Wrap in heavy duty foil or store in tightly covered container. If cheesecloth dries out, dip in brandy and rewrap cake.

DRIED FRUIT AND NUT CAKE

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 300°F (150°C). Spray the loaf pans (either one 9-by-5-inch 8-cup loaf pan or two 8-by-4-inch 4-cup loaf pans) with vegetable oil spray or line the bottom and sides with parchment paper.
• In a large bowl, whisk the flour with the baking soda, baking powder, and salt to combine. Add the brown sugar, all the dried fruit, and the nuts, and mix thoroughly with your fingers. Set aside.
• In a small bowl, beat the eggs with the vanilla until light. Pour the egg mixture over the dry ingredients and mix well with a wooden spoon or your hands until all the fruits and nuts are coated with batter. Scrape into the prepared pans.
• Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour for smaller loaves, 10 to 15 minutes longer for a large loaf. Tent loosely with foil if the cake appears to be browning too much. Cool completely in the pans on a rack.
• When completely cool, remove the cake from the pans.
• To serve, cut into thin slices with a sharp heavy knife.

DRIED FRUIT AND NUT CAKE

Steps:

• Position an oven rack in the lower third of the oven and preheat the oven to 300 degrees. Line the bottom and sides of one large 9 x 5 inch loaf pan or 2 smaller 8 x 4 loaf pans.
• In a large bowl, whisk the flour with the salt, baking powder and baking soda to combine. Add the brown sugar, all the dried fruit, and nuts and mix thoroughly with your fingers. Set aside.
• In a small bowl, beat the eggs with the vanilla extract until light. Pour the egg mixture over the dry ingredients and mix well with a wooden spoon or your hands until all the fruits and nuts are coated with batter. Scrape into the prepared pan (pans).
• Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour for smaller loaves, 10-15 minutes longer for a large loaf. Tent loosely with foil if the cake appears to be browning too much. Cook completely in the pan(s) on a rack.
• When completely cool, remove the cake from the pan(s). The cake keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator. It can also be frozen for at least 6 months.
• To serve, cut into thin slices with a sharp heavy knife.

OLIVE OIL & NUT FRUITCAKE

Steps:

• Grease a 7 in cake pan with a bit of butter and line with parchment paper.
• Sift the flour into a large bowl and stir in the superfine sugar.
• Make a well in the center of the dry ingredients and pour in the orange juice and milk. Stir mixture with a wooden spoon, beating in the flour and sugar.
• Pour in the olive oil and stir until well mixed.
• Stir in the dried fruit and the pine nuts and spoon into the prepared pan.
• Bake in a preheated oven at 350°F for about 45 minutes until firm to the touch and golden.
• Leave cake to cool before transferring to a wire rack.
• Serve warm or cold.

NUTS & DRIED FRUIT MOONCAKE

Steps:

• Fillings: (A) Red Bean Filling 450g red bean paste (B) Dried Fruit & Nuts Filling: 100g pitted black dates 200 cc water 2 Tbsp white grape wine 2 Tbsp wine 2 Tbsp Sugar Syrup* 1 Tbsp flour 1 Tbsp glutinous flour 50g almond 50g sugar 60g toasted sesame 80g walnut 30g pine nuts 30g raisins 20g oil Light Color Pastry Shine Oil 1 egg yolk 2 tsp cooking wine , 1/2 tsp milk Dark Color Pastry Shine Oil 1 egg yolk 2 tsp cooking wine 1 sugar syrup, heated (like caramel sort ) Make filling.
• Cook the dates with the 200 cc water on low heat until all the water is absorbed.
• Add wines, syrup and flours.
• Cook to thicken.
• Remove the dates and mash .
• Cut raisins and other fruit and nuts into thin stripes or little pieces .
• Mix with the mashed dates .
• Shape into dough with hands.
• Let cool.
• Divide into 30 g balls.
• Make Pastry crust. Mix both type of flour and baking powder then sift and place it into a large bowl.
• Dig a hole in the middle of dough .
• Mix the sugar-water and oil and pour it into the hole. Slowly mix well.
• Then knead till the dough no longer sticky to hand and is shiny.
• Don't use too much force to knead.
• Divide dough into 12 portion .
• Each portion should weight 25g.
• On each piece of dough place the filling--either the red bean paste or the dried fruit/nuts filling.
• Sprinkle flour in mooncake mold.
• Place the mooncake into the mold and press into shape. Get rid of the extra flour on the mold.
• Then brush the top with the shine oil.
• Bake at 190C degree for 15 minutes.
• ** For red bean paste mooncake the crust is same as the above one. ** If no mold shape in round with hand Cantonese Style Mooncake ( Red Bean Paste with egg yolk ) Pastry : (A)2C cake flour , 1T milk powder , 2/5C fine sugar , 1/8t baking powder (B ) 1/3C oil , 1/2t salt , 1/3C honey , 1 egg yolk Filling: 900g Red bean paste , 20 Salted Egg Yolks Sieve ingredient (A) on the flour, dig a hole in the middle , add the (B) ingredients.
• Stir them and knead into a very soft dough.
• Cut into 10 portions.
• Divide the red bean paste into 10 portions , wrap 2 egg yolks into each of the portion.(before this the yolk may be dip with wine and bake in oven for 5 minutes). Wrap each of the (2) into each of the (1). Press into the mooncake mold , tip it out of the mold, apply beaten egg on the surface. Bake in oven bake for 20 minutes at 180C degree.

DRIED FRUIT AND NUT CAKE

Steps:

• Line bottom of 9-inch springform pan with parchment paper. Butter parchment paper and sides of pan. Preheat oven to 300°F. Mix first 10 ingredients together in large bowl.
• Stir honey and 1/3 cup sugar in heavy large saucepan over low heat until sugar dissolves. Increase heat to medium and cook until candy thermometer registers 235°F. (soft-ball stage), stirring frequently, about 4 minutes.
• Remove pan from heat. Mix in nut-flour mixture. Spoon mixture into prepared pan. Press to even thickness using buttered palm of hand or spoon. Bake until top is no longer sticky, about 35 minutes. Cool. Sift powdered sugar over. (Can be prepared 3 weeks ahead. Store airtight at room temperature.)

100% FRUIT AND NUT CAKE

Steps:

• Soak the dried fruit in 2 cups boiling water for as long as possible (or overnight).
• Preheat oven to 325 degrees. Cover the dates with water in a saucepan and simmer for about 5 minutes until soft and toffeeish (adding more water is needed).
• Drain the fruit and mix with the dates (if you're not making it for children, you can add a splash of Cointreau or brandy if you want).
• Mix in the almonds and baking powder, adding a bit more water if the mixture seems too dry. Mix well then put in round cake tin.
• Bake about 1 1/2 hours or until a skewer comes out clean (check after an hour, will depend on size of tin, covering with foil after about 30 minutes.

CHUNKY NUT AND DRIED FRUITCAKE

Steps:

• Preheat oven to 325°F Grease and flour 10 inch tube pan;, set aside. In very large bowl beat butter and shortening with electric mixer on medium speed 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in extract. Alternately beat in flour and orange juice, beating on low speed after each addition just until combined. Stir in nuts and fruits until combined. Spoon batter into prepared pan, spreading top evenly.
• Bake 1 1/4 hours or until wooden skewer inserted into cake comes out clean. If necessary, cover top of cake with aluminum foil anywhere from the last 30 minutes to the last 15 or 20 minutes to prevent over browning. Cool cake in pan on wire rack 15 minutes. Remove cake from pan; cool completely on rack. Wrap cake in cheesecloth that has been soaked in brandy or orange juice. Wrap cake in foil and refrigerate up to 1 month. Moisten cheesecloth every week.