Golden Fruitcake Excellent 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.

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.

GOLDEN FRUITCAKE I

Steps:

• Cream butter, add sugar gradually and continue beating.
• Add eggs, one at a time, beating thoroughly after each addition.
• Add orange juice, raisins, candied fruit, coconut and nuts.
• Fold in sifted dry ingredients.
• Turn into greased, double wax paper lined loaf pan and bake at 275°F for 2-1/2 to 3 hours.
• Cool in pan for 10 minutes.
• Turn out and cool completely on rack.
• Wrap in plastic wrap; store for 3-5 weeks before serving.

GOLDEN FRUITCAKE II

Steps:

• Use a pair of scissors to chop the larger raisins and the apricots.
• Spraying the scissors with vegetable spray will prevent sticking.
• Soak the raisins, apricots, and citrus peel in the brandy or liqueur of choice overnight or for several days.
• Soaking the fruit makes the fruit plump and sticky but moist, sticky, glaced fruit is a must for fruitcakes.
• Before mixing, make sure all your ingredients are room temperature.
• Oven to 275 degrees F.
• Generously butter or spray with vegetable spray a 10" bundt pan.
• In a large mixing bowl, cream the butter and sugar until pale.
• Add the cream, then the eggs, one at a time, mixing well and scraping down the sides of the bowl after each addition.
• It may appear curdled- that's okay.
• Blend 2 cups of the flour with the baking powder and slowly mix into the creamed mixture.
• Add the almond and vanilla extracts and mix to combine.
• Toss the fruit and nuts with the remaining 1/4 cup of flour.
• Use a large wooden spoon or a rubber spatula to fold in the floured fruit and nuts.
• Spoon the batter into the pan, filling 2/3 full, and spreading out even in the pan.
• Tap the pan on the counter to eliminate air bubbles in the batter.
• Place the cake in the center of the oven and bake for approximately 90 minutes.
• Use a skewer to test the thickest part of the cake.
• The skewer should be dry and clean- if it is sticky or tacky, the cake is not done.
• Remove the cake to a baking rack to cool.
• Cool just until warm, then brush the surface with the cornsyrup.
• Unmold the cake when completely cool.
• Brush with more apricot brandy, if desired.
• Wrap the cooled cake in plastic wrap and then in foil to retain moisture.
• It is ready to eat in 24 hours.
• It may also be refrigerated and eaten within a few weeks.