Frigidaire Fruit Cake Food

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.

FRIGIDAIRE FRUIT CAKE

Steps:

• Put vanilla wafers into food processor.
• Process on low until wafers are course crumbles.
• Pour vanilla wafer crumbles into a large bowl for mixing.
• Add the cherries and mix gently.
• Add coconut, raisins, and pecans.
• Gently stir the dry mixture until mixed and all sticky ingredients are coated with dry crumbles.
• In double boiler melt the marshmallows by stirring constantly.
• Add the sweetened condensed milk.
• Stir constantly.
• Heat until melted and smooth.
• Do not boil or get too hot. Just melt until smooth.
• Quickly mix the melted mixture to the dry mixture.
• As is cools begin to form into shape.
• Butter hands to handle and keep from sticking.
• Line a bowl with wax paper.
• Press butter greased mixture into bowl to shape and get air out.
• Don't press to hard.
• Refrigerate and when cold can be sliced into pieces.

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.

GUMDROP CAKE

Steps:

• Using a pastry cutter or fork or whatever you''ve got combine the sugars and butter together until they are like crumbs. (You can use all white or all brown sugar if you like.).
• Combine the eggs and vanilla with the sugar mixture.
• Take about 1/4 cup of your flour and coat your gumdrops so they do not sink to the bottom of your cake. Use the remaining flour for the next step.
• Sift the remaining flour,salt,spices,baking soda and baking powder together.
• With a mixer or by hand add your flour mixture and milk to the egg and sugar mixture until well mixed. I let it mix for several minutes with the electric mixer.
• Add your gumdrops to the mixture and combine by hand as the gumdrops tend to get beat up with the electric mixer.
• Add mixture to 2 loaf pans or one bundt pan that has been greased and floured.
• Put in oven preheated to 300F for about 2 hrs.Test with toothpick to see if it is done.(wet toothpick not done, dry done)
• Note: Do not fill your pan more than 3/4 full as these cakes do rise.
• I have found that the gumdrops do not sink in the cake but they don't rise with the cake either. Try saving a few of the gumdrops and putting them on top of the cake and just pushing them in after you have put the batter in the pan.
• Experiment with the flavors. I found some fruit flavored gummies that are excellent in this recipe. I've also seen wine gummies that I plan to try in my next cake.The spices that I listed are what I like. You may not have the same taste so don't be afraid to add more or subtract some. I have made these with out some of the spices listed and they turned out great.
• If you find your cake is getting too dark before your cooking time is up you can cover the top with tinfoil or brown paper for the last 1/2 hour of cooking.
• These cakes freeze well and just seem to get better after sitting well wrapped in a cool pantry for a week or two.
• Enjoy.

LAFRANCE FLOUR COLONIAL FRUIT CAKE

Steps:

• Preheat oven to 300 degrees. Sift and measure flour. Then sift four times. Wash currants and raisins and dry on clean cloth. Blanch almonds, peel, dry on clean cloth and chop. Slightly chop all other fruits and nuts, then pour all these ingredients onto a well-floured boare and sprinkle the spices over them. Wash your hands, roll them around on floured board until all are evenly coated in flour. Cream sugar and butter, then add beaten eggs and beat until mixture is smooth. Dissolve baking soda in coffee and blend with molasses; add to creamed mixture and beat well. Add fruits, salt, lemon and orange juice and rind. Cut in flour, pour into large oilpaper-lined (parchment paper) pan. Bake in a 300 degree oven for 3 hours.

JAPANESE FRUIT CAKE

Steps:

• --DARK LAYERS--.
• Mix together all ingredients except raisins, orange peel and nuts. Grind these or chop fine and mix with the cake mixture. Bake in 9" cake pans until done at 350 degrees. --.
• --WHITE LAYERS--.
• Mix and bake in layers, 9" pans at 350 degrees until done. --.
• --FILLING--.
• Mix ingredients together and cook about 20 minutes, stirring constantly, let cool a little and spread between layers of cooled cake layers.
• This recipe makes 2 cakes. Split each cake into half so that you have 2 layers each of light and dark cakes. Alternate layers when putting fruitcake together so that you have 1 dark, 1 white, 1 dark, 1 white layer.