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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.
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