Snowflake
12-14-2008, 09:24 AM
some one asked me for this recipe and I can't find the post, so here it is:
Extra-Rich Dark Fruitcake
2 Cups (1 pound) diced mixed candied fruits and peels
½ cup (4 ounces) each candied pineapple, citron and cherries
1 ½ cup seeded raisins
1 ½ cup seedless raisins
1 cups dried currants
½ cup each pitted dates, dried apricots, dried prunes (cut up)
1 cup good whiskey
1 cup dark molasses
1 ½ cups shelled filberts (Hazelnuts)
1 ½ cups coarsely chopped pecans
2 cups coarsely chopped walnuts
1 cup butter
¼ cup light brown sugar, firmly packed
¼ cup granulated sugar
8 eggs
1 ounce unsweetened chocolate, melted
2 cups sifted, all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice.
(You can substitute some of with raisins with Golden raisins if you like)
Combine mixed fruits and peels, pineapple, citron, cherries, raisins and currents in large bowl. Cut dates, apricots and prunes into small pieces; combine with candied fruits. Combine whiskey and molasses and pour over fruit mixture. Cover and let stand overnight.
In the morning cover shelled hazelnuts with water; bring to a boil and remove from heat. Drain, rinse in cold water and slice with sharp knife. Add to fruits with the pecans and walnuts.
Grease bottom and sides of Angel Food cake pan and 1 loaf pan. Line with several thickness of heavy brown wrapping paper and GREASE paper lining. ( Can use three 8 inch loaf pans or probably two 9 inch loaf pans.)
Work butter and sugars together until light and fluffy. Add 3 of the eggs, one at a time, beating well after each addition. Add melted chocolate to the creamed mixture. Sift together flour, salt, cinnamon, nutmeg and allspice. Add about ½ of the flour mixture to the creamed mixture. Blend well. Add remaining 5 eggs, one at a time, blending well after each addition. Gradually stir in remaining flour.
Add fruit mixture and blend. It may be necessary to mix with clean hands until well blended.
Pour Mixture into prepared pans, filling each ¾ full. Heat oven to 250 degrees F (very low) Place a pan of hot water on a lower rack of the oven. Bake small loaves about 1 ½ to 2 hours; large loaves about 3 hours. Cakes are done when toothpick or cake tester inserted in the center comes out clean.
Cool in pans 15 to 20 minutes. Remove from pans and cool completely. Wrap in plastic wrap and aluminum foil and store in tightly covered container in a cool place. Makes about 5 pounds.
WHAT I USUSALLY DO:
After completely cool, I wrap in brandy soaked cheese cloth and then in saran wrap and foil. Place in a Christmas Tin. Re-soak the cheese cloth as needed depending how early you bake the cake.
Before serving, you can make a fruitcake glaze and decorate with green and red cherries to make flower on top or a glaze made with apple jelly is also good. Or no glaze at all.
I have also kept this cake in the refrigerator over a year and/or frozen it. I prefer to keep it chilled in my spare refrigerator. It gets better with age. I have also made it a year ahead of time. Just keep it cool and soak with brandy from time to time thru out the year.
Sometimes on a cold February night, a piece of this tastes good with ½ cup Fish House Punch. Fish House punch is so stout, ½ cup is all you can stand.
Extra-Rich Dark Fruitcake
2 Cups (1 pound) diced mixed candied fruits and peels
½ cup (4 ounces) each candied pineapple, citron and cherries
1 ½ cup seeded raisins
1 ½ cup seedless raisins
1 cups dried currants
½ cup each pitted dates, dried apricots, dried prunes (cut up)
1 cup good whiskey
1 cup dark molasses
1 ½ cups shelled filberts (Hazelnuts)
1 ½ cups coarsely chopped pecans
2 cups coarsely chopped walnuts
1 cup butter
¼ cup light brown sugar, firmly packed
¼ cup granulated sugar
8 eggs
1 ounce unsweetened chocolate, melted
2 cups sifted, all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice.
(You can substitute some of with raisins with Golden raisins if you like)
Combine mixed fruits and peels, pineapple, citron, cherries, raisins and currents in large bowl. Cut dates, apricots and prunes into small pieces; combine with candied fruits. Combine whiskey and molasses and pour over fruit mixture. Cover and let stand overnight.
In the morning cover shelled hazelnuts with water; bring to a boil and remove from heat. Drain, rinse in cold water and slice with sharp knife. Add to fruits with the pecans and walnuts.
Grease bottom and sides of Angel Food cake pan and 1 loaf pan. Line with several thickness of heavy brown wrapping paper and GREASE paper lining. ( Can use three 8 inch loaf pans or probably two 9 inch loaf pans.)
Work butter and sugars together until light and fluffy. Add 3 of the eggs, one at a time, beating well after each addition. Add melted chocolate to the creamed mixture. Sift together flour, salt, cinnamon, nutmeg and allspice. Add about ½ of the flour mixture to the creamed mixture. Blend well. Add remaining 5 eggs, one at a time, blending well after each addition. Gradually stir in remaining flour.
Add fruit mixture and blend. It may be necessary to mix with clean hands until well blended.
Pour Mixture into prepared pans, filling each ¾ full. Heat oven to 250 degrees F (very low) Place a pan of hot water on a lower rack of the oven. Bake small loaves about 1 ½ to 2 hours; large loaves about 3 hours. Cakes are done when toothpick or cake tester inserted in the center comes out clean.
Cool in pans 15 to 20 minutes. Remove from pans and cool completely. Wrap in plastic wrap and aluminum foil and store in tightly covered container in a cool place. Makes about 5 pounds.
WHAT I USUSALLY DO:
After completely cool, I wrap in brandy soaked cheese cloth and then in saran wrap and foil. Place in a Christmas Tin. Re-soak the cheese cloth as needed depending how early you bake the cake.
Before serving, you can make a fruitcake glaze and decorate with green and red cherries to make flower on top or a glaze made with apple jelly is also good. Or no glaze at all.
I have also kept this cake in the refrigerator over a year and/or frozen it. I prefer to keep it chilled in my spare refrigerator. It gets better with age. I have also made it a year ahead of time. Just keep it cool and soak with brandy from time to time thru out the year.
Sometimes on a cold February night, a piece of this tastes good with ½ cup Fish House Punch. Fish House punch is so stout, ½ cup is all you can stand.