Yield: 1 Servings
|1 cup||(6 oz) cut-up dried pears, packed|
|1 cup||(6 oz) cut-up dried peaches, packed|
|1 cup||(6 oz) cut-up dried apricots, packed|
|1 cup||(6 oz) cut-up dried pitted prunes, packed|
|1 cup||(6 oz) cut-up dried pitted dates, packed|
|1¾ cup||(6 oz) cut-up dried apple slices, packed|
|1 cup||(5 oz) seedless raisins, packed|
|1 cup||(5 oz) golden raisins, packed|
|½ cup||(2 1/2 oz) dried currants, packed|
|½ cup||(4 oz) candied yellow pineapple, chopped (optional)|
|1 cup||Dark rum or brandy|
|Butter-flavor no stick cooking spray|
|1 large||Egg plus|
|3 larges||Egg whites|
|1¾ cup||Light brown sugar, packed|
|½ cup||Canola or safflower oil|
|⅓ cup||Apple or orange juice|
|2 cups||Unsweetened applesauce|
|2 teaspoons||Vanilla extract|
|2 tablespoons||Grated orange zest -or-|
|½ teaspoon||Pure orange oil or orange extract|
|2¼ cup||Unsifted all purpose flour|
|1 cup||Unsifted whole wheat pastry flour (or use a total of 3 1/4 cups all purpose white flour)|
|1½ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|½ teaspoon||Ground cloves|
|⅓ cup||Wheat germ|
|Dark rum or brandy for soaking cakes (optional)|
|2||Recipes Vanilla Icing Glaze (recipe follows)|
|Pecan or walnut halves or whole blanced almonds (optional) for garnish|
|1 cup||Confectioners sugar|
|1½ tablespoon||Apple juice or strained orange juice, or dark rum or brandy (up to 2)|
|¼ teaspoon||Vanilla extract|
VANILLA ICING GLAZE
>From Susan Purdy's, "Have Your Cake and Eat It Too" - comments are from her book.
Yield: Makes 14 cups of batter; 8 small loaves (5½ x 3 x 2 ⅛), 8 servings each or 4 average loaves (8 ½ x 4 ½ x 2 ¾), 16 servings each.
Advance preparation: If you have the time, the fruit benefits from macerating for 24 hours in rum or brandy; otherwise mix up the fruit before you make the cakes. Cakes can be wrapped in cloths soaked in brandy or dark rum and stored in tins for (theoretically) several months. I have only kept them soaking up to 1 month because I prefer to freeze the cakes after aging them in spirit-soaked clothes for 1 week. At holiday time, I am usually rushed, so I often forget the soaking and aging and just bake the cakes, glaze them, wrap airtight in several layers of plastic wrap and a heavy duty plastic zip-lock bag, and freeze. Then you can remove from the freezer, add a ribbon and a recipe card (and if you are feeling expensive, a new loaf pan) and give as gifts.
Special equipment: 8 small loaf pans (5 ½ x 3 x 2 ⅛ inshes; 2 ¼ cup capacity) or 4 average loaf pans (8 ½ x 4 ½ x 2 ¾ inches; 5 ¼ cup capacity), Wax paper or baking parchmant, Extra large bowl, Muslin, cotton fabric or cheesecloth (optional), Metal or plastic boxes for storing cakes (optional).
Temperature and Time: 350F for 60-65 mintues for small loaves; 1 hour and 15-20 mintues for average loaves.
continued in part 2