Linda's fruitcake
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Linda's fruitcake
  Cakes    Christmas  
Last updated 6/12/2012 1:27:30 AM. Recipe ID 62434. Report a problem with this recipe.
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      Title: Linda's fruitcake
 Categories: Cakes, Christmas, Tried and t
      Yield: 6 Servings
    2 1/2 c  Dates -- pitted and chopped
        2 c  Candied Citrus Peel --
  :          chopped
        2 c  Seeded raisins
        2 c  Seedless raisins
    1 1/2 c  Currants
    1 1/2 c  Almonds -- blanched
    1 1/2 c  Maraschino Cherries --
  :          drained,chopped
      1/2 c  Maraschino cherry liquid
      1/2 c  Brandy -- or fruit juice
        1 cn Crushed Pineapple In Water
       19    0z. - 540 ml
        2 c  Sugar
        1 c  Strawberry jam
        4 c  Flour
    1 1/2 ts Baking soda
        2 ts Cinnamon
        1 ts Salt
      1/2 ts Cloves
      1/2 ts Allspice
        2 c  Butter
        2 c  Sugar
       12 ea Eggs
        1    Brandy
  DAY 1 - In a large bowl, mix together dates, peel, raisins, currants,
  almonds and drained cherries(reserve liquid). Stir in brandy or fruit
  juice.  Cover with plastic wrap and let stand at room temperature
  overnight.  In a saucepan, combine pineapple and two cups sugar.
  Bring to a boil, reduce heat and simmer, uncovered, stirring
  frequently, 30 - 40 min., or until mixture thickens.  There should be
  about 2 1/2 c of pineapple misture.  Remove from heat, stir in
  reserved cherry liquid and jam. Cover and refrigerate overnight. DAY
  2 - Generously grease and line 6 9x5 inch loaf pans or three standard
  wedding cake pans, with waxed paper, aluminum foil or parchment.
  Grease lining. In a bowl, combine flour, baking soda, cinnamon, salt,
  cloves and allspice. Add one cup of flour mixture to date mixture and
  toss to thoroughly coat fruits. In a large mixing bowl, cream butter
  and two cups sugar.  Beat in eggs one at a time, blending well after
  each addition. Alternately stir small amounts of flour mixture and
  pineapple mixture into butter mixture. Mix fruit into batter well.
  Spoon batter into prepared pans.  Place a large, shallow pan of water
  on bottom rack of oven.  Fill half full with hot water and preheat
  oven to 275. Place loaf pans on middle rack and bake 1 1/2 - 2 hours
  or until a cake tester inserted in the centre comes out clean. Remove
  cakes from oven, cool 10 min. Remove from pans, peel off paper and
  cool. Wrap individually in cheesecloth soaked in additional brandy.
  Wrap in plastic wrap, then aluminum foil. Store in a cool place and
  moisten cheesecloth occasionally with brandy. Fruitcake can be aged
  4-6 weeks then it can be wrapped securley and frozen.

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Recipe ID 62434 (Apr 03, 2005)

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