LOUISE'S FRUITCAKE
Steps:
- Preheat oven to 325°F. Generously butter 10-cup Bundt pan; dust pan with flour. Combine first 6 ingredients in large bowl. Mix in 1/3 cup rum. Let stand at room temperature until liquids are almost absorbed, stirring occasionally, about 30 minutes.
- Meanwhile, combine flour, almonds, cinnamon, nutmeg and salt in small bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Blend in fruit mixture. Add dry ingredients and mix well. Transfer batter to prepared pan.
- Bake cake until tester inserted near center comes out dry, about 1 hour 15 minutes. Cool cake in pan 10 minutes. Turn out cake onto rack and cool.
- Stir corn syrup and remaining 2 1/2 tablespoons rum in heavy small saucepan over low heat until warm. Brush warm glaze twice over entire cake. Wrap cake in heavy-duty foil and let mellow 1 day at room temperature. Refrigerate. (Cake can be prepared 2 weeks ahead. Store in refrigerator.)
LOUISE CAKE
Louise cake is actually more of a slice than a cake and is always a special treat. The combination of coconut, jam, and meringue on a thin shortbread-style base is simply delicious. Traditionally, Louise cake is made with raspberry jam, but you can use any jam you please. The meringue will crack - this is normal! Serve with freshly whipped cream.
Provided by jenniferb2626
Time 55m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Lightly grease an 11x7-inch baking pan. Line with parchment paper, leaving an overhang over the edges.
- Combine butter and sugar in a bowl; beat with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition. Mix in vanilla extract.
- Sift flour and baking powder together in a bowl. Fold into the creamed mixture until dough comes together. Press dough into the lined baking pan; prick all over with a fork.
- Bake in the preheated oven until set, about 10 minutes. Spread raspberry jam thinly over the cake base.
- Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Add sugar 1 tablespoon at a time, continuing to beat until stiff, glossy peaks form. Gently fold in coconut and vanilla extract. Cover the jam layer with meringue.
- Bake until the meringue topping takes on a soft pink or eggshell color, 20 to 25 minutes. Cool in the pan for 2 to 3 minutes, then carefully lift out using the parchment paper. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 423.3 calories, Carbohydrate 58.9 g, Cholesterol 88.9 mg, Fat 19.4 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 13.7 g, Sodium 122.8 mg, Sugar 36.3 g
LOUISE CAKE
Make and share this Louise Cake recipe from Food.com.
Provided by 4low housewife
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar.
- Add yolks then sifted flour and baking powder.
- mix - press into small slice tray or roll out onto greased baking tray.
- Spread with Raspberry Jam.
- Beat egg whites until stiff.
- Fold in sugar and coconut.
- Spread over Jam.
- Bake 30minutes at 180celcius.
Nutrition Facts : Calories 262.3, Fat 10.5, SaturatedFat 7.2, Cholesterol 66.2, Sodium 101.5, Carbohydrate 38.4, Fiber 1.6, Sugar 19.4, Protein 4.5
CHRISTMAS FRUITCAKE COOKIES
I've just read Murder on a Bad Hair Day by Anne George. Patricia Ann spent a lot of time making cookies. This sounds like the recipe. I hope it is as I'm intrigued. I'm going to make it as soon as I find out how much a quart of pecans is. From recipegoldmine.
Provided by Sherrie-pie
Categories Drop Cookies
Time 40m
Yield 125 cookies
Number Of Ingredients 13
Steps:
- Cream butter, add sugar, then beaten egg yolks. Sprinkle some of the flour over the fruit and pecans. Add spices and salt to remaining flour.
- Combine butter, fruit and flour mixtures. Add vanilla extract and baking soda.
- Beat egg whites until stiff and fold together butter/flour mixture. Drop scant teaspoonfuls on greased cookie sheet and bake at 350°F for 10 - 15 minutes. Batter may be prepared several weeks ahead. Freezes well before and after baking.
Nutrition Facts : Calories 76.1, Fat 4.1, SaturatedFat 1.2, Cholesterol 9, Sodium 35.3, Carbohydrate 9.7, Fiber 0.6, Sugar 6.6, Protein 0.9
LORRIE'S MOTHER'S FRUITCAKE
Provided by Lynda Chernek
Categories Cake Fruit Dessert Bake Christmas Date Pecan Walnut Bon Appétit New York Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 13
Steps:
- Preheat oven to 325° F. Butter and flour 10-inch-diameter angel food or tube pan. Combine first 3 ingredients in large bowl. Add dates, pecans, walnuts and all raisins and toss to coat. Using electric mixer, beat sugar and butter in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add extracts. Add dry ingredients; fold until just combined (batter will resemble cookie dough). Spoon batter into prepared pan. Smooth top. Bake until cake is golden and tester inserted near center comes out clean, about 1 hour and 45 minutes. Cool cake in pan on rack 10 minutes. Using sharp knife, cut around edges of cake to loosen. Turn out cake onto rack; cool completely. (Can be made 2 days ahead. Wrap tightly in plastic.)
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