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DDJ-- Old Fashioned Fruit Cake, 10-22-09
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DDJ
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Oct 23, 2009 08:38 PDT
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Dessert du Jour 10-22-09
US Library of Congress ISSN: 1533-0966
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King Arthur's Light Old Fashioned Fruit Cake
A fruit cake of this type is light in color only, for it is very dense,
leavened solely by a token amount of baking powder and 6 eggs. Dark
fruit cakes are usually more heavily spiced and contain a darker,
stronger flavored sweetener. In our cake, spices are added with a
"light" touch and by using white sugar, the predominant flavor is that
of the fruit and nuts. In fact, the ratio of fruit and nuts is so high,
that our strong King Arthur Flour is there primarily to bind them
together into a wonderful whole!
4 cups (12 ounces) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
1 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons salt
1 1/2 pounds pecan halves
1 1/2 pounds whole candied cherries (or 3/4 pound each cherries and
chopped candied pineapple -- this is our choice)
1 pound golden or purple raisins (optional)
1 cup (2 sticks, 8 ounces) unsalted butter
2 1/4 cups (15 3/4 ounces) sugar
1/2 teaspoon salt
6 large eggs
1/4 cup (2 ounces) brandy or rum
Preheat your oven to a 275F. Grease and flour a 10-inch tube pan, two 9
x 5-inch bread pans, four 1-pound coffee cans (the wide, short kind) or
8 small bread pans.
In a very large mixing bowl, mix together the flour, salt, and spices.
Add the nuts and fruit, mixing until they are well coated.
In a second bowl, cream the butter and sugar until they are light and
fluffy. Add the eggs, one at a time, beating the mixture thoroughly
after each addition. Stir in the brandy or rum.
Stir the wet ingredients into the dry and mix only until they are well
combined. Fill whichever pan you use 2/3 full and bake for about 1 1/2
to 2 hours, depending on the size of your pans.
After you remove the cakes from the oven, let them cool in their pans
for 15 minutes. After this rest, remove the cake from its pan and
immediately sprinkle brandy or rum over them; then let them cool
completely. Wrap in plastic wrap and then aluminum foil. Store in a cool
place to let the flavors mellow and mature. You can sprinkle a few drops
of brandy or rum over them every few days during the storage period if
you wish. The alcohol evaporates and leaves only flavor.
These fruitcakes will last for months if you can keep them that long.
They taste so good, they are hard to give away, but they do make
wonderful gifts.
To serve, cut the cake in very thin slices. It is very rich and will go
a long way, maybe even long enough to launch you happily into the New
Year!
from www.kingarthurflour.com
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Dessert du Jour is made possible only by donations from subscribers like
you. If you enjoy receiving DDJ, please support us by sending a check
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195, Henrico NC, 27842. Or use PAYPAL ( http://www.paypal.com ) and
donate (via your account or their secure credit card site) directly thru
Rich's email address ( ri-@recipedujour.com ). Thank you.
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