Mamas Fruit Cake Food

MAMA'S CHRISTMAS FRUITCAKE - DEE DEE'S

Steps:

• 1. Sift all dry ingredients together. Coat fruit and nuts with just enough of flour mixture (about 1 cup) to ensure that the fruit does not stick together; set aside.
• 2. Cream butter and sugar; add eggs 1 at a time, mixing well after each addition.
• 3. Add remaining dry mixture to egg, sugar and butter mixture; add liquor and vanilla; mix well.
• 4. Pour the creamed mixture over the fruit and nuts. Hand stir until mixed well.
• 5. Pour into 2 10-inch waxed paper lined tube pans, garnish top of cake with cherries, pineapple slices and pecan halves; place in cold oven, set oven at 275 degrees; bake 2 1/2 to 3 1/2 hours or until a long skewer inserted into the center of the cake comes out with just a few moist crumbs. MY MOHTERS RECIPE STATES BAKE IN SLOW OVEN FOR ABOUT 2 1/2 HOURS. IT TOOK MUCH LONGER IN MY OVEN.
• 6. Once cakes are done, cool and wrap in wine soaked cheesecloth, then in Reynolds Wrap and then wrap in towels.
• 7. NOTE: The secret to these wonderful cakes is in the aging process. Mama would age her cakes from 2 to 3 weeks. Once a week she would un-wrap the cakes and pour enough liquor over the cakes to keep them moist until Christmas.

MAMA'S WHITE FRUIT CAKE (FAMILY FAVORITE)

Steps:

• 1. PREHEAT OVEN TO 250 DEGREES F. Line a 12 cup bundt pan with greased parchment paper or brown paper bag, & then dust with flour, and set aside. NOTE: With improvements in technology over the years, you can now spray pan liberally with Bakers Joy, and eliminate the use of the Brown Paper Bag.
• 2. Cream butter & sugar in a large bowl with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition.
• 3. Gradually add the flour, a little at a time. Stir in the cherries and pecans. When the batter becomes stiff, add the lemon extract, mixing well until blended.
• 4. I prefer using both green & red cherries to add extra color to the cake.
• 5. In a separate bowl beat the egg whites until stiff peaks form, but are not dry. Fold into the cake batter until blended. Spread batter evenly into the prepared pan and bake in preheated 250 degree F. oven for 2 1/2 hours.
• 6. Cool the cake in pan on a rack for 1 hour. Invert cake onto rack. Remove liner, and cool completely, right- side up.
• 7. This recipe is dedicated to the memory of my mother Barbara S. Goldmon, my first culinary instructor, that had so much patience to teach me what she knew how to do best. She made this cake for as long as I can remember, and each time I make it, it reminds me of her, and her true patience. If you want to know patience try cooking this cake at 250 degrees for 2 and a half hours in a wood stove, where you need to constantly add wood to maintain the temperature. That's patience my friend. Here is to you mama with love.
• 8. I just made this cake for the first time WITHOUT THE BROWN PAPER BAG, OR PARCHMENT PAPER. I used the BAKERS JOY, AND THE CAKE TURNED OUT WONDERFULLY. jUST THOUGHT YOU WOULD LIKE TO KNOW. I have made it for years strickly as it was written, but now I know if I use BAKERS JOY, I do not need the parchment paper or brown bag. YIPPEE.
• 9. This is a sliced platter of this delicious cake.

MOM'S FRUITCAKE

Steps:

• Pour boiling water over raisins and currants to cover. Let steam for 5 minutes, then drain. In a very large bowl combine currants, raisins, gum drops, candied cherries, pitted dates, jelly, spices, and brandy wine or fruit juice. Stir to blend. Cover and let stand overnight.
• Preheat oven to 275 degrees F (135 degrees C). Grease three 8x4 inch loaf pans.
• Cream the butter and the sugar together until light and creamy. Add the eggs one at a time, mixing well after each one. Stir in the vanilla.
• Sift the flour and baking soda together.
• Add the flour mixture alternately with the fruit mixture to the creamed mixture. Pour evenly into three loaf pans.
• Bake at 275 degrees F (135 degrees C) for 2-1/4 to 3 hours or until a toothpick inserted in the center of the loaves comes out clean.

SOFT & FLUFFY CAKE MADE WITH BABY FOOD

Steps:

• Preheat oven to 325°. Grease & flour a bundt or tube pan.
• In a large mixing bowl cream sugar and butter.
• Beat in eggs.
• Beat in baby food, vanilla, cinnamon and salt until mixed.
• Mix in baking powder and flour, 1/2 cup at a time, until combined.
• Batter will be fluffy :)
• Spoon/scrape into prepared pan.
• Bake for 40 - 45 minutes or until toothpick inserted near center comes out clean.
• Cool on wire rack. After 20 minutes, turn cake onto rack and finish cooling.
• Serve plain, with a sprinkle of powdered sugar, or a dollop of jam or fruit butter.
• Enjoy :)

BABY'S FIRST HEALTHY SMASH CAKE (NO SUGAR BANANA CAKE)

Steps:

• Mash the bananas in a medium bowl.
• In a separate large bowl, mix the flours, baking soda, and cinnamon.
• Add the mashed bananas, applesauce, coconut oil, and vanilla to the flour mixture. Mix just until incorporated.
• Coat your 4 mini tart pans (these are the mini tart pans I use) + 6-8 muffin pans (or use two 8 or 9″round pans) with oil.
• Spread the batter into the bottom of the pans.
• Bake at 375° for 20-23 minutes. Check with a toothpick for doneness.
• Cool the cakes before frosting. If you used the 8″ or 9″ pan, then use an overturned smaller bowl to cut out small cake rounds.
• While the healthy smash cake cools, soften the cream cheese.
• Whisk the cream cheese with the apple juice concentrate and vanilla extract until creamy.

MAMA'S FRUIT COBBLER

Steps:

• Mix first 4 ingredients together and set aside.
• Place drained fruit in a buttered 8x8 pan and top with bread strips.
• Pour sugar mixture over bread and fruit and sprinkle with cinnamon if desired.
• Bake at 350 degrees for 35-45 minutes or until golden brown.
• Great topped with ice cream or whipped cream on top.
• Note: I dont usually measure the fruit, I just fill the bottom of the pan. Frozen fruit that has been partially defrosted works great as does soft fresh fruit- harder fruits such as apples or pears should be precooked until softened for best results. Drained canned fruit works great for this too. One large can (29 oz) is a perfect amount.

MAMA CAKE

Steps:

• Grease a 10-in. fluted tube pan and lightly sprinkle with flour; set aside., In a large bowl, cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the evaporated milk, water, extracts and food coloring if desired; add to the creamed mixture alternately with flour, beating well after each addition., Pour into prepared pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

MAMA'S FRUIT CAKE

Steps:

• 1. Lightly oil a 10-inch tube pan. Line bottom and side with heavy brown paper; lightly oil paper. 2. In a very large bowl, combine the fruits and nuts; toss until well mixed. Sift 1/2 cup of the flour over them; toss to coat evenly. Set aside. 3. Sift together the remaining 1 1/2 cups flour, baking powder and salt onto a sheet of waxed paper. Set aside. 4. Preheat oven to 275°F. 5. In large bowl of electric mixer, at medium speed, cream butter and margarine. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. 6. With the mixer at low speed, alternately blend in flour mixture (in fourths) and pineapple juice (in thirds), beginning and ending with flour mixture. 7. Pour batter over fruits and nuts; add coconut and rum flavoring. Stir with a wooden spoon just until evenly blended. 8. Turn into prepared pan, packing lightly. 9. Bake, in center of oven, 2 1/2 hours, or until a cake tester inserted near the center comes out clean. 10. Set cake pan on wire rack. Allow cake to cool completely. Remove from pan and peel off paper. 11. Store 2 to 3 weeks in an airtight container lined with waxed paper, to mellow. Put a wedge of fresh apple in the center of the cake to keep it moist; replace apple wedge weekly.

GRANMAMA'S UNCOOKED (NO BAKE, NO COOK) FRUITCAKE

Steps:

• Crush the graham crackers into fine crumbs.
• Granmama's recipe calls for "puffed" raisins. To puff them, soak in hot water for 30 minutes.
• Chop the nuts; drain and cut cherries in half (if they are whole).
• Melt marshmallows in milk.
• Mix all ingredients together.
• Pack into regular sized loaf pan.
• Refrigerated overnight and cut with a hot knife.
• Coconut is an optional ingredient.
• Cook time is refrigeration time.