<Ross@home> wrote in message
...
> On Wed, 10 Nov 2010 19:05:32 -0500, "Kathi Jones"
> > wrote:
>
>>Snippage
>>
>>fruitcake - the only one who likes it in my family is my dad, but I've
>>been
>>thinking I'd like to try making it one year anyway....maybe people would
>>like it more if they tried the home made? that boxed stuff that you can
>>buy
>>everywhere and that lasts for a million years is awful !
>
> Hi Kathi,
>
> I could be the president of a Fruitcake Haters Association but, quite
> a few years ago I found the following recipe and thought I'd give it a
> try. I like it. Maybe it's the Grand Marnier ;-).
> It's a bit of work but worth it IMHO.

thanks Ross....Yes, I just bet it's the Grand Marnier

this stuff is pretty expensive to make, right? Even if I can go to the
local Bulk Barn and get everything in one spot. Well, except for the Grand
Marnier

I have saved this recipe for consideration....And Ophelia's suggestion to
serve with cheese actually sounds pretty good!

Kathi


>
> Ross.
>
> @@@@@ Now You're Cooking! Export Format
>
> Fruitcake For Fruitcake Haters
>
> 500 grams dried apricots; chopped
> 500 grams dates; pitted and chopped
> 500 grams golden raisins
> 500 grams red & green candied cherries
> 500 grams red & green candied pineapple
> 500 grams almonds, blanched, toasted, chopped; See Note 1
> 500 grams pecan pieces
> 600 grams all purpose flour
> 500 grams butter; softened
> 265 grams brown sugar; packed
> 300 grams granulated sugar
> 12 eggs
> 5 ml ground cloves
> 10 ml ground cinnamon
> 5 ml ground mace
> 8 ml baking soda
> 5 ml salt
> 70 ml dark rum
> 70 ml brandy
> 100 ml Grand Marnier liqueur; divided
> 2 oranges, juice & zest of
> 2 lemons, juice & zest of
>
> Thoroughly grease four (8 inch x 5 inch) loaf pans.
> Combine apricots, dates, raisins, candied cherries, candied pineapple,
> almonds*(See Note 1) and pecans in a large bowl. Mix in one cup of the
> flour to dredge mixture then set aside.
> Cream butter and sugars 'till light and fluffy. Add eggs, one at a
> time, beating after each addition.
> Sift remaining flour with cloves, cinnamon, mace, baking soda and
> salt. Add to creamed mixture alternately with rum, brandy, 70 ml of
> the Grand Marnier liqueur, fruit juices and zests. Fold this mixture
> into the fruit and nut mixture.
> Pour equal amounts into the previously greased loaf pans. Bake at 150C
> (300F) for 2-1/2 to 3 hours or until wood pick inserted into centre of
> cake comes out clean.
> Cool in pans for 15 minutes then remove from pans to wire rack and let
> cool to room temperature. Moisten 4 pieces of cheesecloth (large
> enough to cover one cake each) with remaining Grand Marnier liqueur
> and wrap around each loaf. Wrap Grand Marnier soaked loaves in foil
> and store in refrigerator**(See Note 2).
> * Note 1: I have a severe allergy to almonds so we substitute cashews
> in any recipe calling for almonds.
> ** Note 2: The longer this fruitcake sits, the better it tastes.
>
>
> ** Exported from Now You're Cooking! v5.87 **