- Fruitcake Recipe for Thanksgiving or Christmas - gabriel77
This fruitcake is a hit at parties and family get-togethers, but it also makes an ideal gift to acknowledge friendship and good service during the holidays.
Fruitcake is a traditional dessert in many families during the Thanksgiving and Christmas seasons. It is in mine. Plus, fruitcakes are excellent gifts for neighbors, coworkers, delivery persons, and other individuals whom one likes to acknowledge with some holiday token of appreciation. Of course, as everyone knows, not all fruitcakes are created equal, since some leave much to be desired when it comes to taste. However, this recipe my mother used, and her mother before her, is guaranteed to produce results that are tasty, moist, and rich. In fact, this cake is so yummy that everyone will be begging you to share ?your? recipe.
Note: For even moister and more flavorful cakes, pour either wine or brandy, not both, over the cakes before wrapping them in cloth or aluminum foil for storage, or for best results, wrap them in cloths that have been dampened with either wine or brandy. Also, for optimal taste, make the cakes at least three or four weeks in advance of when they will be needed, although you can store them in the freezer for longer periods of time. Also note: You can store the cakes in the freezer if you are making them well in advance of when they will be needed.
Recipe for Fruitcake with Coconut, Almonds, and Pecans
This recipe makes two loaf fruitcakes. Moreover, the cake is a bit nontraditional in that the recipe calls for coconut, but if you like coconut, you?ll be pleased with the results. Then again, it?s also loaded with nuts and other ?goodies,? so there?s something to please everyone?s palate.
Note: Halve the cherries and cut up the other candied fruits before measuring.
Ingredients:
- 3 cups all-purpose flour
- 1 and 1/2 cups sugar
- 1 and 1/2 teaspoons baking powder
- 9 large eggs
- 3/4 cup softened margarine or butter
- 3/4 cup shortening
- 2/3 cup orange juice (I prefer the high-pulp type)
- 3/4 teaspoon salt
- 3 cups golden raisins
- 2 and 1/2 cups halved candied cherries
- 2 cups cut-up candied pineapple
- 2/3 cup candied citron, cut up
- 2/3 cup candied orange peel, cut up
- 1 and 1/2 cups whole almonds, blanched
- 3/4 cup flaked coconut
- 2 cups pecan halves
Preparation:
- Preheat oven to 275 degrees.
- Line 2 pans (9x5x3 inches) with aluminum foil.
- Grease the foil.
- In a large mixing bowl, combine flour, sugar, baking powder, salt, shortening, margarine or butter, orange juice, and eggs.
- Beat on low for 30 seconds, scraping bowl continually.
- Change to high speed and beat for 3 minutes.
- Place fruits and nuts in a separate large mixing bowl.
- Add batter to nuts and fruits.
- Blend well.
- Pour into pans, spreading batter evenly.
- Bake 2 and 1/2 to 3 hours, or until inserted toothpick comes out clean. (Cover with aluminum foil during last hour of baking to prevent over-browning)
- Remove from oven, allow to cool for about 30 minutes, wrap, and store in refrigerator.
Reminder, if you are adding brandy or wine to the cakes, either pour the liquid directly over the cakes before wrapping or else wrap them in cloths dampened with your choice of liquor. However, if pouring wine or brandy over the cakes, don?t overdo the liquor, or you just might make folks tipsy.
Copyright Carol Rzadkiewicz. Contact the author to obtain permission for republication.zanzibar arizona state university nsa fsi fsi dunkin donuts toy
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