Grandma Rs Fruitcake Food

GRANDMA'S MOLASSES FRUITCAKE

Steps:

• Preheat oven to 300°. Grease and flour three 9x5-in. loaf pans. Line bottoms with waxed paper; grease and flour the paper. Combine currants, raisins, walnuts, candied citron and 1/4 cup flour. Toss to coat; set aside., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk baking soda, cinnamon, nutmeg, cloves and remaining flour; add to creamed mixture alternately with coffee. Stir into currant mixture and mix well., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pans 10 minutes before removing to wire racks to cool completely. Wrap tightly and store in the refrigerator for at least 2 days to blend flavors. Slice and bring to room temperature before serving. Refrigerate leftovers.

GRANDMA LEACH'S FRUITCAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9 inch tube pan and one 9x5 inch loaf pan.
• Sift the flour, sugar, cocoa, cornstarch, baking soda, salt, cinnamon and cloves into a large bowl. Stir in the applesauce and oil, then mix in the raisins, dates, mixed fruit and 2 cups of walnuts. Pour into the prepared pans. Pans should be about 3/4 full if using mini pans, or an assortment.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean.

GRANDMA R'S FRUITCAKE

Steps:

• Pecans chopped roughly, almonds slivered and soak overnight in orange juice.
• Pineapple to be cut in tidbit size, cherries cut in quarters, citron peel cut fine, be sure to wash raisins, soak overnight in grape juice and rum.
• Set aside one cup of flour from recipe to sprinkle over the fruit before adding to batter.
• Cream butter at room temperature like whipped cream.
• Add sugar gradually until no sugar grains remain (about 15 minutes).
• Beat in egg yolks throughly.
• Stir in jelly and melted chocolate.
• Blend in flour and baking powder.
• Add fruit with hands small amounts at a time mixing well.
• Add almonds and pecans (juice as well if still leftover).
• Fold in stiffly beaten egg whites.
• Line pans with thin cardboard bottom and sides.
• Line pans with tin foil over the cardboard.
• Fill pans 3/4 full with batter (5-6 loaf pans).
• Bake at 275°F for 2 1/2 hours.
• If you use mini-pans you will have to watch the baking.
• You will know they are done when the tops are slightly dark.
• Possible cracking of the loaf--little bit springy, but not too springy.
• Cool on racks before removing.
• Peel off tin foil gently wrap in Saran Wrap (or cheesecloth if you are planning to soak in rum afterwards).
• Then wrap in tin foil store in a cool place tin container.

GRANDMA'S FRUITCAKE

Steps:

• You will use one 9x5" loaf pan for this. Spray inside with non stick spray lightly and shake some flour in while patting it around so it slides out nicely when done. Preheat oven to 300 degrees F.
• In a bowl whisk sugar, eggs, vanilla together and then add softened butter and whisk until smooth.
• In another bowl whisk together dry ingredients. Then slowly incorporate this into your butter, wet, mixture.
• Gently fold in fruit and pecans so it is incorporated nicely. Then pour batter into your pan and bake for 1 hour 10 minutes until toothpick comes out clean.
• Cool in pan on wire rack for 15 minutes, then loosen slides with a knife and slide out. Set that on your cooling rack to completely cool.
• Slice and serve.

GRANDMA RUTH'S FRUITCAKE

Steps:

• Preheat oven to 325°F.
• Halve the dates and the cherries, add pineapple and orange peel and rum and let soak for about 30 minute.
• Add nuts and stir until evenly distributed.
• Sift flour,sugar,baking powder and salt together and sprinkle over fruit and nut mixture coating all pieces.
• Beat eggs until lemon-colored and pour over other ingredients -- mix thoroughly until all pieces are wet and no dry flour remains.
• Grease 5 3x6 loaf pans (mini) and line bottoms with parchment paper and grease that as well -- this mixture is extremely sticky! Press fruitcake mixture into pans and bake in 325 F oven for 1 hour -- remove and allow to cool.
• I have found they are easier to remove from pans while still slightly warm.
• I also brush daily with rum for about 3 or 4 days before serving -- wrapping each cake in plastic wrap or wax paper.

NOT YOUR GRANDMOTHER'S FRUITCAKE

Steps:

• FOR THE CAKE:.
• Heat oven to 350°F.
• In a medium pot, cook the dried fruits, bourbon and orange juice just until the fruits are plump - about four to five minutes. There will be some liquid left.
• In the bowl of a stand mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time. On low speed, add the dry ingredients and mix until combined. Add the orange juice bourbon and fruit mixture. Stir to combine.
• Pour batter into a bundt pan sprayed with non-stick spray. Bake at 350F for about 45 minutes until a tooth pick inserted into the cake comes out clean. Let cool.
• When cake is completely cooled, seal in an airtight container. Every two to three days, feel the cake and if dry, brush with more bourbon. Continue to baste for two weeks for maximum flavor, or eat whenever you want.
• FOR THE GLAZE:.
• Mix all glaze ingredients together and drizzle over the top of the cake.
• OPTIONAL:.
• Feel Free to use any and all dried fruits in this: chopped dried peaches, dried apples, dried pears, dates - if it's dried, it will work!
• For a chocolatey twist, add ¾ cup chopped semisweet chocolate to the batter.
• Get nutty: add pecans or hazelnuts to the batter or the top of the cake for a nutty, crunchy variation.
• Garnish the top of the cake in festive holiday style. Dried fruit slices, cinnamon sticks, red and green cherries are all seasonally appropriate.
• Traditionally, fruitcake is boozy, but feel free to use apple cider in place of the bourbon.
• I like to use a bundt pan for this but you can use a loaf pan, a 9-inch cake pan or even make fruit cake cupcakes!