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Picture from thibeaultstable Image Credit: Ann |
Golden
Fruit Cake
“I soaked the
fruit in a Sherry. I replaced the
raisins, candied lemon peel and candied cherries, with a combination of dried
cranberries, apricots and walnuts. I brushed the cakes with rum and when cool,
I brushed them again and wrapped them in rum soaked cheesecloth. The loaves were wrapped well and
refrigerated.” Ann
Ingredients:
Fruit:
2 cups
raisins; golden, jumbo, or your favorite type of raisins
1 cup dried
cranberries
1 cup dried
apricots, chopped
1 cup candied
lemon peel
1 ¾ cups
candied red cherry
¾ cup brandy,
rum, or whiskey; or apple juice, plus extra to brush over the cakes when they
come out of the oven
Cake:
1 cup
unsalted butter
1 ¾ cups
sugar
¼ cup light
corn syrup
2 teaspoons baking
powder
1 teaspoon
salt
½ teaspoon
ground nutmeg
⅛ teaspoon
Fiori di Sicilia, optional (I used vanilla)
5 large eggs
3 ¾ cups King
Arthur Unbleached All-Purpose Flour
1 cup milk
2 cups diced
pecans or walnuts, optional
Preparation:
To prepare the
fruit:
Combine the
dried fruit (except for the candied cherries) with liquid in a bowl.
Cover and let
the mixture steep overnight.
Preheat the
oven to 300°F.
Lightly
grease the loaf pans of your choice: two 8 ½ ″ x 4 ½ ″ loaf pans OR five 7″
wooden
bakers OR six 7″ papers bake & give pans.
To
prepare the cake:
In a large
bowl, beat together the butter, sugar, corn syrup, baking powder, salt, and
flavors.
Beat in the
eggs one at time.
Stir in the
flour alternately with the milk.
Add the
undrained fruit, the candied cherries (save a few for garnish if you like), and
the nuts
and combine well.
Spoon the
batter into the lightly greased baking pans, filling those three-quarters full.
Bake the
cakes for 50 to 80 minutes, depending on the size of the pans; smaller pans
will bake for the shorter length of time.
When done,
the cakes will be a light golden brown all over, and a cake tester inserted
into the
center will come out clean.
Remove the
cakes from the oven.
Brush with
brandy or the liquor of your choice while warm.
When
completely cooled, wrap well and let rest at least 24 hours (or for up to a
month, brushing
with liquor or flavored syrup weekly), before serving.
Enjoy this
recipe and many more visiting thibeaultstable
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