Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups.
You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!
If you have any problems with the registration process or your account login, please contact support.
|Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers.|
||LinkBack||Thread Tools||Search this Thread||Display Modes|
The Best Nutless Fruitcake
The Best Nutless Fruitcake
You can turn any fruitcake into a nutless one by omitting the nuts and
adding 1/3 cup brandy & 1 tablespoon sugar. Once removed from the
oven, and while they are still warm, brush with this mixture.
Servings: 5 (6-inch) cakes
Category: Dessert - Cake
1 pound (4 sticks) unsalted butter, room temperature, plus more for pans
2 cups plus 1 tablespoon sugar
12 large eggs
4 pounds candied and dried fruits, such as citron, lemon peel, orange
peel, sour cherries, and apricots, chopped
1/2 cup molasses
2 1/2 cups all-purpose flour
2 tablespoons ground allspice
2/3 cup brandy
glaceed fruits, such as figs, oranges, pears, apricots, peaches, and
pineapple, for garnish
candied cherries and kumquats, for garnish
1 cup apricot jam
Heat oven to 275°. Butter five 6-by-2-inch round cake pans. Butter
five 18-by-3-inch strips of heavy brown paper, and fit them into each
pan to form a collar.
In the bowl of an electric mixer fitted with the paddle attachment,
cream butter and 2 cups sugar until light and fluffy. Add eggs, one at
a time, beating well after each addition. Mix in 2 cups of the fruit
and the molasses, blending well. Remove batter to a large bowl. Sift
together flour and allspice, and add to mixture, one cup at a time,
mixing well between additions. Reserve 1 cup assorted fruit to use
later, for decorating. Add remaining fruit, stirring with a spoon.
Divide batter evenly among pans.
Bake until a toothpick inserted in the center comes out clean, 3 to 3
1/2 hours. While cakes are still warm, brush them with 1/3 cup brandy
mixed with 1 tablespoon sugar. Let cool in pans on a wire rack. Gently
remove cakes from pans, leaving paper collar intact. Decorate cakes
with glaceed and dried fruits.
Heat apricot jam and remaining brandy in a small saucepan over medium
heat. Strain, and brush over fruits to hold in place.
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
|Thread Tools||Search this Thread|
|Thread||Thread Starter||Forum||Replies||Last Post|
|Scottish fruitcake recipe?||Scot||Baking||5||18-12-2004 05:18 PM|
|Fruitcake for fruitcake haters (WAS: Fruitcake as Gifts: A Plea||kalanamak||General Cooking||13||28-11-2003 02:12 PM|
|Fruitcake as Gift||Julia Altshuler||General Cooking||5||26-11-2003 06:17 PM|
|FruitCake (2) Collection||Enigmatic1||Recipes (moderated)||0||10-11-2003 01:46 PM|