Golden Fruitcake Food

GOLDEN FRUITCAKE

Steps:

• Place raisins in a large bowl; cover with boiling water and let stand for 5 minutes. Drain well and set aside. , In another large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, salt and baking soda; add to creamed mixture alternately with milk. Stir in the walnuts, pineapple, cherries, coconut and raisins. , Spoon into nine greased 5-3/4x3x2-in. loaf pans. Bake at 300° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

GOLDEN FRUITCAKE **EXCELLENT

Steps:

• 1. Cut 1 cup dried apricots into small pieces; pour just enough boiling water over apricots to cover. Let stand for 20 minutes, then drain thoroughly.Combine snipped apricots with 2 cups chopped, candied pineapple; 2 cups golden raisins; 1 cup dark raisins, 1 cup candied cherries, halved; 1 cup chopped citron; 1 cup chopped, candied orange peel; 1/2 cup chopped, candied lemon peel; 2 cups coarsely chopped pecans, and 1 cup slivered, blanched almonds.
• 2. Cream 1 1/4 cups shortening, 1 1/2 cups honey, and 2 teaspoons rum extract or vanilla together thoroughly; beat in 6 eggs. Sift 2 1/2 cups sifted all purpose flour with 1 1/4 teaspoons salt, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Add to creamed mixture, mixing till smooth. Add fruit.
• 3. Turn fruitcake batter into greased pans lined with aluminum foil - either two 11x4x3 inch fruitcake pans and one 5 1/2x3x2 1/4 inch pan or one 10 inch tube springform pan and one 7 1/2x3 3/4x2 1/4 inch loaf pan. Bake at 275F degrees about 1 3/4 hours for small loaves, 2 hours for medium loaves, and 2 3/4 hours for tube pan. (Place shallow pan of hot water on bottom of oven.)
• 4. Cool cakes thoroughly, then remove them from pan. I use an injector to put brandy in cake. Be generous all over cake. The more, the better! Wrap tightly in brandy-soaked cloth and then foil. Store in cool place for several weeks. I start making cakes at the beginning to middle of October. That gives them lots of time to marinate and age in brandy. They are wonderful!

14K GOLDEN FRUITCAKE -4/ELLIE, MY ORIGINAL RECIPE

Steps:

• 1. Lightly grease a 10 inch tube pan. Line the bottom and side of pan with brown paper. Lightly grease the paper. In a very large bowl toss fruits and nuts till well mixed. Sift 1/4 cup of flour over them,toss to coat evenly. Preheat oven to 275F.
• 2. In another large bowl cream butter with a electric mixer on medium speed till light. Gradually add sugar beating until light and fluffy. Add salt. Add eggs, one at a time, beating after each edition,until light and fluffy. Add rum extract,and vanilla, or bourbon ..when done ...let it age!! At low speed alternately blend in remaining flour alternately with orange juice. Beginning and ending with the flour.
• 3. Pour batter over the mixed nut and fruit mixture. With plastic gloved hands, mix until fruit and nuts are evenly coated.
• 4. Put into prepared pan, packing lightly. Bake 3 hours, or until cake tester inserted into the middle of cake comes out clean. Cool cake completely in pan on a wire rack. Remove from pan, peel off paper. Glaze and decorate as as desired.See next step. Wrap with plastic wrap. Keep in refrigerator.
• 5. GLAZE: Combine 1/4 cup of orange juice, with 1 cup of sugar in a small saucepan. Heat slowly until just bubbly. Simmer stirring frequently,for about 10 minutes or until slightly thickened. Apply with a brush to all outer surfaces of the cake and half walnuts and dried cranberries on the top. Don't forget the bourbon!! Merry Christmas ..... 12/11/11...Nancy P.

GOLDEN BRANDY BUNDT FRUITCAKE

Steps:

• Preheat oven to 300D F.
• Mix together almonds and fruit: Set aside.
• Mix together flour, baking powder and salt: Set aside.
• Grease Bundt pan well and lightly flour it.
• Cream shortening (or butter) and sugar well.
• Beat in eggs.
• Add vanilla.
• Blend flour mixture alternately with brandy into creamed shortening and sugar.
• Add almond and fruit mixture and mix well.
• Pour into prepared pan.
• Keep a pan of hot water on lowest shelf of oven while cake is baking.
• Bake for about 2 hours until cake tests done.
• Cool in pan 10-15 minutes, then turn out and cool completely on wire rack.
• Wrap cake in brandy soaked cloth and store in airtight container in fridge for several weeks.

MINIATURE GOLDEN FRUITCAKES

Steps:

• In a large nonreactive bowl, combine dried fruit, walnuts, and 1 1/4 cups brandy. Cover with plastic wrap and let stand 8 hours (or up to 1 day), stirring occasionally.
• In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs in 2 additions, scraping down bowl in between. In a medium bowl, whisk together flour, salt, and spices. Reduce speed to low and beat in flour mixture in 2 additions, scraping down bowl in between. Fold fruit mixture into batter.
• Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two minimuffin pans with paper liners. Fill each liner with 1 rounded tablespoon batter. Firmly tap pans on counter to settle batter. Bake until a toothpick inserted in center of a cake comes out clean and edges are light golden brown, 25 to 30 minutes, rotating pans halfway through.
• Brush cakes with 1/2 cup brandy; transfer cakes to a wire rack to cool completely. (To store, cover and refrigerate, up to 1 month.) Brush with apricot jam before serving or packing.

GOLDEN FRUITCAKE

Steps:

• Place marzipan on plate; cover with plastic wrap. Freeze overnight. Combine dried figs and next 3 ingredients in large bowl. Cover and let stand at room temperature overnight, stirring occasionally.
• Preheat oven to 325°F. Butter baking pans or forms. Beat 1 1/2 cups butter, sugar and brown sugar in large bowl until light. Beat in eggs 1 at a time, then vanilla, cardamom, nutmeg and salt. Stir in flour in 4 additions. Stir in pine nuts, dried fruit mixture and any soaking liquid from bowl. Gently stir in marzipan.
• Divide batter among prepared pans. Place pans on baking sheet. Bake until tester inserted into center of cakes comes out clean, about 1 hour 15 minutes. Cool cakes completely in pans on racks. Wrap in plastic. Let stand at least 1 day and up to 3 days at room temperature or chill up to 2 weeks. Serve at room temperature.