Swedish Fruitcake Food

THE BEST FRUITCAKE

Steps:

• Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
• Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
• Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
• Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
• Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
• To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.

ICEBOX FRUITCAKE

Steps:

• Mix together in a very large bowl - vanilla wafers, coconut, raisins, cherries, and nuts.
• On the stove melt the marshmallows with the milk and add the cinnamon, nutmeg, ginger and allspice.
• When melted, pour over cookie mixture, and let cool a few minutes.
• Mix well by hand and shape into loaves.Wrap in foil and keep 3-4 weeks in the fridge in advance of using.

WHITE FRUITCAKE

Steps:

• Cream together butter, sugar, and almond extract.
• Add eggs one at a time, beating well after each addition.
• Add remaining dry ingredients alternately with pineapple juice.
• (Make three dry and three liquid additions, combining lightly after each).
• Add floured fruit, mix well.
• BAKING: Place batter in prepared cake pan/pans.
• Can be baked in a spring form pan, Bundt pan or 2 loaf pans.
• Bake times will vary depending on pan size chosen so time shown is only an estimate.
• You the instruction given to test for doneness.
• Put a small pan filled with water in the oven.
• (To prevent the cake from drying too much) Place pan/pans in oven.
• Bake at 275°F for 2 hours (Test to see if cake is baked by inserting a long skewer or knitting needle into cake. If the item comes out clean, the cake is cooked. If batter is attached to the item, the cake needs to bake longer.).

OLD-FASHIONED FRESH FRUIT CAKE (SWEDISH)

Steps:

• Preheat oven to 175°C (or 350°F).
• Butter and flour a spring form pan.
• Cover the bottom with baking parchment and clip on the ring.
• Sift together flour, baking powder and vanilla into a bowl and set aside.
• Slice the fruit of your choice and toss in a mixture of sugar and cinnamon and set aside.
• Cream eggs and sugar until yellow and fluffy.
• Put buttermilk and butter in a saucepan and bring to a boil.
• Take it of the heat.
• Pour the liquid into the egg batter and blend together.
• Stir in the flour mixture to the batter, carefully.
• Pour a little batter in the bottom of the pan just to coat it.
• Arrange the fruit slices to coat the bottom of the pan.
• Pour in the remaining batter.
• Sprinkle the top with a thin coating of sugar.
• Bake for about 50 minutes try with a stick to see if it comes out clean.
• Let it cool slightly and run a knife around the edges; open the ring and let cool completely.
• Enjoy as is or with ice cream!

SWEDISH NUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla . Beat until smooth and pour into 9x13 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake.
• For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners sugar until light and fluffy. Fold in 1/2 cup nuts. Spread on hot cake.

FRUKTKAKA (SWEDISH FRUITCAKE .... NOT LIKE AMERICAN FRUITCAKE)

Steps:

• Combine the figs, apricots, raisins, rum, orange zest, and lemon zest in small bowl; cover with plastic wrap and let sit at room temperature for at least 4 hours or as long as overnight.
• Heat oven to 350°F Grease the bottom and sides of a 12 1/4" x 4 1/4" x 2 3/4" loaf pan with butter and dust all over with flour; tap out excess flour and set aside.
• Combine butter and sugar in a large bowl and beat with a handheld mixer set to medium speed until the mixture is pale and fluffy, 1-2 minutes. Add the eggs one at a time, beating well after each addition. Add the reserved fruit-rum mixture and the flour mixture and mix on low speed until just combined.
• Transfer batter to prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, 40-45 minutes. Unmold cake onto a wire rack and let cool completely before slicing.