Fruitcake Parfaits Food

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.

FRUIT PARFAIT CAKE

Steps:

• In a bowl warm up 100ml milk and disolve the sugar in it.
• Pure the apricots by using food processor and adding slowly the warmed milk.
• Using water bath disolve 10gr jello in the rest of the milk. Add that to the apricot mix and stir well. Pour in rectangular shape pan and refrigerate for 2 hours.
• Whip the cream using a hand mixer and add the rest of the jello to it. Stir well and pour over the cooled apricot mix. On the very bottom arrange a single layer of the lady finger cookies.
• Refrigerate for at least 12 hours. Before serving flip the desert on a serving tray.

AUNT NORMA'S NUTCASE FRUITCAKE

Steps:

• To deep-fry fruitcake garnish: Heat 4 cups vegetable oil in a deep-fryer to about 375 degrees F. In a shallow dish, whisk 1 egg. Place the chopped nuts in another shallow dish. Dip the fruitcake cubes in egg and then roll in nuts. Put the fruitcake on a skewer or place in a small fry basket. Carefully place the fruitcake in the hot oil. Hold it under with a spider strainer to ensure even browning. It should turn golden in 1 to 2 minutes. Remove the fruitcake to paper towels and let drain. Allow the fruitcake to sit and cool for about 5 minutes. To make the cocktail: Combine the applejack brandy, hazelnut liqueur, black currant liqueur, cherry liqueur, cinnamon liqueur, grenadine, and cream in a Colins glass, fill with ice and stir. Garnish drink with a cherry and a cube of deep fried fruitcake on a cocktail pick.

CHRISTMAS CAKE PARFAITS

Steps:

• In a bowl, toss the fruitcake in the rum and let it stand for 10 minutes.
• In each of six 6-ounce parfait glasses, make layers of the softened ice cream and the fruitcake mixture, beginning with a layer of ice cream and ending with a layer of fruitcake.
• Freeze the filled parfait glasses, covering loosely, for at least 30 minutes and up to 24 hours. (Note: If freezing for longer than 2 hours, let the parfaits stand at room temperature for 5 to 10 minutes to soften slightly before serving.
• Just before serving, in a chilled bowl, beat the cream until it just holds stiff peaks, transfer it to a pastry bag fitted with a decorative tip and pipe it onto the parfaits.
• Garnish the parfaits with candied fruit, if desired.