Light Fruitcake Food

LIGHT FRUITCAKE

Steps:

• In large bowl, combine the raisins, cherries, glazed pineapple, mixed glazed fruit, and citron. Mix well. Stir in the brandy to coat the fruit. Cover tightly with plastic wrap. Let stand for about 24 hours to macerate the fruit, stirring occasionally. When ready to mix up the cake, add the coconut and lemon and orange rind. Stir well.
• Prepare 8-inch square fruitcake pan that is 3 inches deep and has a removable bottom: Lightly spray the bottom and sides of the pan with cooking spray. Line the pan (bottom and sides), with brown paper or double thickness of parchment paper. Lightly spray the paper.
• Preheat oven to 275°F.
• In large bowl of stand mixer and using the paddle attachment, beat the butter until creamy. Gradually add the sugar and beat until mixture is light and creamy. Beat in the egg yolks, one at a time, beating well after each addition and scraping the sides of the bowl with a spatula to ensure ingredients are all incorporated. Beat 1 additional minute. Beat in the vanilla, almond, and lemon flavorings. Stir in the drained crushed pineapple.
• Sift together 2¾ cups of the flour, baking powder, and salt.
• In measuring cup or small bowl, combine the orange and lemon juices along with the reserved ¼ cup of pineapple juice.
• Add the dry and wet ingredients to the beaten butter and sugar mixture in three additions, starting and ending with the flour mixture. Transfer batter to a very large bowl.
• Sprinkle reserved cup of flour over the macerated fruit and toss ingredients lightly and quickly. Gently fold the fruit mixture into the batter.
• In clean bowl, beat the egg whites until stiff but not dry. Gently fold the whipped egg whites into the batter.
• Transfer batter by large spoonfuls into the prepared baking pan. Use a knife to evenly spread the batter in the pan, smoothing the top. Add a few cherries as decorations to the top of the cake, if desired.
• Place small pan of hot water on the lower rack in the oven. Place fruitcake in center of middle rack and bake for approximately 5 - 5¼ hours or until cake is firm to the touch and cake tester inserted into centre of cake comes out clean. After about an hour or so of baking, loosely tent cake with tin foil to prevent it from browning too much. Remove cake from oven and place on rack. Let cake cool in pan for about 40 minutes before carefully removing from pan by inverting it on a tea towel and removing the paper. Carefully turn the cake top side up on to a wire cooling rack.
• Let cake cool completely before brushing well with brandy and wrapping in brandy-soaked cheesecloth, followed by plastic wrap and tin foil. Store in a sealed plastic bag in a cool, dry area. Remove wrapping and brush cake top and sides with brandy once a week for 2-3 weeks as the cake "ages" before cutting and serving.

LIGHT AND MOIST FRUITCAKE

Steps:

• Soak the candied fruit, the raisins and the orange zest in the rum for 2 hours.
• Using an electric beater, cream together the butter and sugar.
• Add the vanilla, eggs and sour cream and beat together.
• In a separate bowl sift together the flour, salt, baking powder and baking soda.
• Slowly add the flour mix into the butter mixture, stirring until incorporated.
• Add the soaked fruit with its rum, and the coconut, Stir well.
• Grease and line with greaseproof paper 2 large loaf pans.
• Divide the cake mix between the 2 loaf pans.
• Bake at 350°F on middle rack for 1 1/2 hours, or until an inserted knife comes out clean.
• Cool and remove from pans.

LIGHT FRUIT/CHRISTMAS CAKE

Steps:

• Preheat the oven to 150c/300f/gas 2. Grease a deep 8 inch round or 7 inch square tin. Line the base & sides with a double thickness of greaseproof paper & then grease this as well. Make sure the paper lining the sides are taller than the tin.
• Beat the eggs & Baily's together in a jug or bowl. Sift the flour, sugar & spices into the fruit mixture. Add the beaten egg mixture to the other ingredients. Beat together thoroughly with a wooden spoon for 2-3 minutes, until completely combined. DO NOT USE A FOOD PROCESSOR.
• Spoon the mixture into the prepared tin. Level with the back of a spoon.
• Make a slight indentation in the centre of the mixture so it will rise evenly.
• Bake in the centre of the oven 2 1/2 - 3 1/2 hours. Test the cake after 2 1/2 hours by inserting a clean metal skewer into the centre of the cake. If it is cooked, the skewer will come out clean & the centre will be firm when pressed lightly. If it is not cooked, return to the oven, but test at intervals. If the top is browning too quickly, place a disc of foil or brown paper over it to reduce burning.
• Once cooked, remove from the oven & allow to cool completely in the tin. Turn the cake out onto a wire wrack, leaving the lining paper on. Using a clean skewer, prick the top of the cake in places. Spoon over a dessert spoon of Brandy. Wrap the cake in foil or muslin, if available. Place in an airtight tin.
• Feed the cake with Brandy at intervals (once very two weeks) until required.
• If using as Christmas cake, the cake can be iced as usual, or you can decorate with just a dusting of icing sugar & ribbon.

LIGHT (OR YELLOW) FRUITCAKE

Steps:

• Heat oven to 275°F.
• Line 2 9x5x3 inch loaf pans with foil, and grease.
• Put all ingredients (except fruits and nuts) in a large mixer bowl.
• Mix for 1/2 minute on low speed, scraping bowl constantly.
• Beat for 3 minutes on high speed, scraping bowl occasionally.
• Stir in fruits and nuts.
• Spread mixture evenly in pans.
• Bake for 2 1/2 to 3 hours or until wooden toothpick inserted in center comes out clean.
• If cakes start to get too brown, cover the top with aluminum foil for the last hour of baking.
• Remove from pans and cool on racks.
• When cool, wrap tightly in plastic wrap or foil and store in a cool place for 3-4 weeks (to mellow) before serving.

OLD FASHIONED LIGHT FRUITCAKE

Steps:

• Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after additions; stir in brandy flavoring. Combine dry ingredients, pecans, candied fruit, and raisins; mix well. Add fruit to creamed mixture, blending well.
• Spoon batter into a well-greased 10-inch tube pan or two 9x5x3 inch loaf pans lined with brown paper. Bake at 275F for 2 1/2 - 3 hours. Brush top with honey 30 minutes before cake is done; then decorate with additional candied fruit and nuts, if desired. Remove from oven when cake tests done; when completely cool, wrap cake tightly in cheesecloth , and then in aluminum foil, or an airtight container.

FANTASTIC LIGHT FRUITCAKE

Steps:

• Cream butter and sugar.
• Add eggs one at a time.
• Add extract, orange juice and soda water.
• Add cherries, pineapple, and pecans until all is added. I used to mix all by hand, but now I have a larger mixer that works well and I only mix the cherries, pineapple and pecans by hand.
• Drop batter by spoonsful into lightly greased and floured pans. Batter will be very heavy.
• Bake at 275 until firm to touch.
• This will make 2 large bundt pans, or a loaf pan and several small pans for gifts. The small pans take about 55-60 minutes and the large tube pans take about 65-80 minute The bundt pan will take longer. You can cut the recipe in half since the batter is so heavy and each half makes a whole bundt pan or one large and three smaller loaf pans.

DREW'S LIGHT FRUITCAKE

Steps:

• Preheat oven to 275 degrees.
• Spray two 8x4x2-1/2-inch loaf pans (I use Wilton dark pans) with Baker's Joy, or grease and flour pans, removing any excess flour by turning pan upside down and tapping them firmly on the sides.
• Put raisins in a small bowl, and cover them with hot water to let them plump up.
• In a bowl, combine 1 1/2 cups flour, baking powder, and salt.
• Set aside.
• In small bowl, add all eggs and beat just enough to mix them.
• Add the lemon juice and orange juice.
• Set aside.
• Drain raisins.
• In large bowl, add candied fruit, chopped pecans, and raisins.
• Sprinkle with 1/2 cup flour and mix to separate fruit pieces.
• In a large mixing bowl, add butter and cream until soft.
• Add sugar and cream until fluffy and sugar has dissolved.
• Add 1/3 of the egg mixture, beating after each addition.
• Alternately add 1/4 of the flour mixture, beating on Medium-Low speed only until batter is smooth after each addition.
• ****Repeat the previous 2 steps until all egg mixture and flour mixture are incorporated into the batter.
• Pour the batter over the fruit-nut mixture and gently fold in the batter until the fruit is evenly distributed in the batter.
• Place the two loaf pans on a large cookie sheet so it will be easier to turn the loaves, and make removal from the oven easier when they are hot.
• Fill each loaf pan with half of the batter, which should come about 1-inch from the top of the loaf pan.
• If desired, decorate with cherry and pecan halves.
• Place loaf pans in preheated oven, and bake 2 hours.
• Turn cookie sheet once from front to back if cakes seem to be browning more in the back of the oven.
• Remove cakes from oven and pour 2-3 tablespoons bourbon over each cake.
• Cool about 30 minutes.
• Remove cakes from pans and place on a clean dish towel or rack to cool completely.
• TO SEASON AND STORE: Cut muslin or cheesecloth into large 18"x24" rectangles.
• Put cloth in bowl and add about 1/2 cup bourbon (enough to moisten the cloths).
• Remove cloths from bowl, lightly wring them out, and place on counter.
• Place a cake in the center of each cloth; fold cloth to completely enclose cake.
• Place cake in a resealable plastic bag, adding remaining bourbon left in bowl over top and bottom of each cake.
• Seal and store in a cool, dark place.
• No need to refrigerate, as the bourbon acts as a preservative.
• After several days, pour about 2 tablespoons of bourbon over the cloth-encased cake.
• Reseal plastic bag.
• Repeat this seasoning 2-3 times during the seasoning process, which should take about 2-3 weeks.
• You want to moisten cake, not drown it each time you season.
• At this point cakes can be given as gifts, eaten immediately, or frozen or refrigerated if you plan to keep them several months.
• NOTE: I have successfully kept these fruitcakes refrigarated for over 6 months, and they are still delicious.
• CUSTOM MIX: You can substitute any kind of candied fruit you like for the mixed fruit, or mix and match your preference of flavors: pineapple, cherries, citron, orange peel, lemon peel, chopped dated, craisins, etc.
• Chopped almond slivers or walnuts may be substituted for the chopped pecans.
• NOTE ON STORAGE: If you prefer to season your cake with orange juice rather than bourbon, it will be good, but not nearly as good, AND it must be REFRIGERATED after several days.
• ****Because I like to make these fruitcakes before the stores here stock the Candied Mixed Fruit, I buy it on 1/2 price sale after the Holidays and freeze it to use the following October.
• That way it is available when the urge to make fruitcakes hits me.
• ****.