Fruitcake pt 2

Yield: 1 Servings

Measure Ingredient

1. Twenty-four hours before baking the cakes (or as early on the baking day as possible), assemble all the fuit in a large bowl. Stir in the dark rum or brandy, cover with plastic wrap, and set aside.

2. Position 2 racks to divide the oven in thirds, and preheat the oven to 350F. Lightly grease the pans with solid shortening. Cut wax paper or parchment liners or fit inside, and press the papers against the greased pan bottom and sides. Lightly coat the paper with cooking spray.

3. In a large bowl, combine the egg and egg whites, brown sugar, oil, honey, juice, applesauce, vanilla, and grated orange zest or orange flavoring. Whisk, or beat with an electric mixer on low, to blend well.

Set a large strainer over the bowl and ad both flours, the baking powder, baking soda, salt and spices. Stir and sift the dry ingredients onto the wet. Add the wheat germ. With the whisk, or the mixer at low speed, mix until just blended. Do not overbeat.

4. Stir the spirit-soaked fruit into the batter and blend well. Divide the batter among the prepared pans, filling them about three-quarters full.

(The batter is very heavy, and while it does rise, it will not overflow the pans.) Bake small loaves for about 60-65 minutes and regular loaves for about 1 hour and 15-20 minutes, or until the cakes are risen and golden brown on top, and a cake tester inserted in the center comes out clean.

5. Cool the cakes in the pans on wire racks for about 10 mintues. Then tip them gently from the pans, peel off the paper, and set them right side up on wire racks to cool completely.

6. When the cakes are completely cool, if you like, wrap them in rum- or brandy-soaded cloths, place in heavy-duty zip lock bags or plastic boxes, and set in a cool, dark location to age for about 1 month. Renew the sprits when they dry out. (Do not attempt to substitute fruit juice for spirits; only alcohol will preserve the cakes.) 7. To glaze the cakes, set them on racks over wax paper. Drizzle some of the glaze on top of each cake, letting it run down the sides. If you wish, place a few nuts in the glaze before it dries. Let sit until the glaze is dried and set, about 30 minutes. When the glaze is hard, you can wrap the cakes in plastic wrap and freeze them, or give them as gifts, or slice and serve.

Vanilla Icing Glaze: Whisk together the sugar, liquid and the extract. Add a few more drops of liquid if needed to make a glaze soft enough to drip from a spoon.

Nutritional Analysis per serving (without the optional nuts): 147 calories, 2 g protein, 2 g fat, ⅕ saturated fat, 30 g carbohydrates, 41 mg sodium, 3 mg cholesterol.

originally posted by: Sharon Badian, AT&T Bell Labs - Denter, seb1@...

Posted to Digest eat-lf.v096.n229 Date: Tue, 26 Nov 1996 15:43:50 -0500 From: bwatson@... (Bethann Watson)

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