raiders618 > wrote in news:dtVJb.1754$No4.4877
@news1.mts.net:
> I understand that this is a fruit cake that is wraped in cloths soaked
> in rum. Can any one give me a recipe for one. or any info on this item
>
>
The following recipe is one of several that I use. It lends itself well
to the flavors of rum and/or brandy. While the recipe calls for brandy,
I usually use both, but one could substitute all rum.
If I don't have some clean muslin on hand to wrap it in, I skip that and
wrap just in plastic wrap and foil. If using muslin, skip the plastic
wrap altogether.
HTH
Wayme
DARK FRUITCAKE
2 cups golden raisins
1 cup dark raisins
1 cup currants
2 cups dried apricot halves
2 cups dried figs, halved
1 cup pitted prunes
1 cup whole pitted dates
4 cups Walnuts, in halves or large pieces
2 cups pecans, in halves or large pieces
Grated zest of 3 oranges
Grated zest of 3 lemons
1/2 cup chopped candied ginger
2 teaspoons cinnamon
1 teaspoon ground allspice
1 teaspoon mace
1/2 teaspoon ground doves.
1 cup molasses
2 cups brandy
1/2 cup orange liqueur
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1-1/2 teaspoons salt
1 pound (4 sticks or 2 cups) butter
3 cups dark brown sugar
8 eggs
1 tablespoon vanilla extract
The day before you make the fruitcake, combine all the dried fruits, the
nuts, and citrus zests in a large mixing bowl or kettle. Sprinkle on the
candied ginger and the spices, and toss well to mix. Add the molasses,
brandy, and orange liqueur, and mix well. Cover and let stand overnight,
stirring once or twice. (The mixture may sit for several days, if you
wish. Stir it occasionally, and add a little more brandy if it has been
absorbed.)
The day you make the cakes, preheat the oven to 275°E Grease four 9
x 5 x 3-inch loaf pans, line the bottoms with waxed paper, grease the
paper, then roll flour about the pans to coat them lightly and evenly.
Knock out excess flour.
Sprinkle 1 cup of the flour over the fruit mixture and stir well. Combine
the remaining 3 cups flour with the baking powder, baking soda, and salt,
and sift them together onto a piece of waxed paper; set aside. Cream the
butter, then add the brown sugar and beat well. Add the eggs two at a
time, beating well after each addition, then beat in the vanilla. Add the
combined dry ingredients and beat until the batter is thoroughly blended
and perfectly smooth. Pour the batter over the fruit mixture (you might
need to do this in a large tub or a clean dishpan if you have made the
full recipe) and mix well until all of the pieces of fruit are coated
with batter-your clean hands are the best tools for this.
Divide the batter among the prepared loaf pans, filling them within 1/2
inch of the top. Bake the cakes for about 2 hours: each cake will rise
just above the rim of the pan, the top will crack slightly in several
places, and there will be a faint line of shrinkage around the edge of
the pan. An ice pick or long wooden skewer inserted in the center of a
cake should come out clean, or with just a slight residue of sticky
fruit, but no raw batter. Remove the cakes from the oven and place them
on a rack to cool for about 30 minutes. Turn out of the pans, peel off
the waxed paper, and let cool top side up on a rack. If you wish, pour an
additional tablespoon or two of brandy over the cakes as they cool.
To sto Wrap each one first in plastic wrap, then in a secure wrapping
of foil, and keep in a cool place. Or, if you wish, you may first wrap
each cake in a brandy-soaked cloth, then in foil, and store as directed
above. The cakes will keep for months. To serve, cut in thin slices with
a long serrated knife.
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