patbastrop
Well-known member
Apricot Macadamia Fruitcakes
adapted from my Mom's Texas Cherry Cake
makes 5 pounds, about -- the recipe can be divided
2 pounds dried apricots, cut into 4's
1 pound glace pineapple tidbits cut into the same size as the apricots
1/2 pound glace cherries chopped (mostly for color)
4 oz package chopped candied lemon peel
4 oz package chopped orange peel
2 pounds macadamia nuts
8 eggs, beaten
2 cups sugar
2 cups all purpose flour
1 tsp salt
2 tsp baking powder
(or use 2 cups plus 1 tablespoon self rising flour)
Prepare 2 loaf pans and 3 mini loaf pans for baking with Crisco and flour. Preheat the oven to 325 degrees.
Chop all the fruit and mix together in a very large bowl. Add in the macadamias.
Mix the dry ingredients together (flour, salt and baking powder) and mix well into the fruit and nuts. I mix with my hands, using the flour mixture to separate and coat the fruit.
Beat the eggs and wisk in the sugar until nearly dissolved.
Pour the egg and sugar mixture over the fruit and mix well. The flour should have broken up the sticky fruit a bit, making it easier to coat all with the batter.
Fill the pans with the batter. I like to make the two large loaves for immediate family and gift the smaller ones.
Bake for about 90 minutes. The smaller loaves take less time to bake so check the oven as soon as you begin to smell the cakes baking.
Cool the pans on a rack until the pan is warm to the touch. Cut around the edge of the pan to loosen the cake, pushing gently from the sides to loosen the bottom. (If you are good at lining the pans with parchment, do it. It drives me crazy to get the paper to stay). Allow the cakes to cool completely before wrapping in muslin. Moisten the muslin with rum, apple brandy, grand marnier or other cordial. I have used guava syrup (one part juice to 4 parts sugar, boiled for 5 minutes)successfully in the past. Wrap the cake again in waxed paper and then again with saran wrap or foil. Label the cake and store in the refrigerator.
Any suggestions what liquor I should use to soak these? I wrap in muslin and soak the cherry cakes in rum or apple brandy before wrapping in waxed paper and foil. What would be good for these more tropical cakes? Anyone?
adapted from my Mom's Texas Cherry Cake
makes 5 pounds, about -- the recipe can be divided
2 pounds dried apricots, cut into 4's
1 pound glace pineapple tidbits cut into the same size as the apricots
1/2 pound glace cherries chopped (mostly for color)
4 oz package chopped candied lemon peel
4 oz package chopped orange peel
2 pounds macadamia nuts
8 eggs, beaten
2 cups sugar
2 cups all purpose flour
1 tsp salt
2 tsp baking powder
(or use 2 cups plus 1 tablespoon self rising flour)
Prepare 2 loaf pans and 3 mini loaf pans for baking with Crisco and flour. Preheat the oven to 325 degrees.
Chop all the fruit and mix together in a very large bowl. Add in the macadamias.
Mix the dry ingredients together (flour, salt and baking powder) and mix well into the fruit and nuts. I mix with my hands, using the flour mixture to separate and coat the fruit.
Beat the eggs and wisk in the sugar until nearly dissolved.
Pour the egg and sugar mixture over the fruit and mix well. The flour should have broken up the sticky fruit a bit, making it easier to coat all with the batter.
Fill the pans with the batter. I like to make the two large loaves for immediate family and gift the smaller ones.
Bake for about 90 minutes. The smaller loaves take less time to bake so check the oven as soon as you begin to smell the cakes baking.
Cool the pans on a rack until the pan is warm to the touch. Cut around the edge of the pan to loosen the cake, pushing gently from the sides to loosen the bottom. (If you are good at lining the pans with parchment, do it. It drives me crazy to get the paper to stay). Allow the cakes to cool completely before wrapping in muslin. Moisten the muslin with rum, apple brandy, grand marnier or other cordial. I have used guava syrup (one part juice to 4 parts sugar, boiled for 5 minutes)successfully in the past. Wrap the cake again in waxed paper and then again with saran wrap or foil. Label the cake and store in the refrigerator.
Any suggestions what liquor I should use to soak these? I wrap in muslin and soak the cherry cakes in rum or apple brandy before wrapping in waxed paper and foil. What would be good for these more tropical cakes? Anyone?