misplaced-in-az
Well-known member
I made this yesterday and it is wonderful. It weighed a ton and I thought I was going to have a problem, but to the contrary it is great. These are rather lengthy directions, but not difficult.
FRUIT AND SPICE CAKE
Set oven to 300º Butter a 10" tube pan. Line bottom with piece of parchment paper, butter paper and dust with flour.
INGREDIENTS:
1/2 Lb. dried apricots, chopped
1/2 Lb. pitted dates, coarsely chopped
1/4 Lb. dried cranberries
3/4 Lb. golden raisins
1/4 Lb. unblanched almonds, chopped
1/4 Lb. walnuts, chopped
1/4 Lb. pecans, chopped
1/2 cup crystalized ginger, chopped
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. nutmeg
1/2 Lb. (2 sticks) unsalted butter, room temp.
3/4 cup sugar
3/4 cup brown sugar
6 eggs
Zest of 2 oranges
Juice of one orange
Juice of one lemon
1/3 cup rum
DIRECTIONS:
In a large bowl, combine apricots, dates, cranberries, raisins, almonds, walnuts, pecans, ginger and orange rind. Add 1/4 cup of the flour and toss to coat fruit and nuts. Set aside.
In another bowl, sift the 1 3/4 cups flour, salt, cinnamon,cloves and nutmeg. Set aside.
In another large bowl, or mixer bowl, cream butter. Add sugars and beat for two minutes, scraping down bowl several times. Add eggs, one at a time, beating well after each addition. Beat in orange and lemon juices, followed by rum. With mixer at low speed, beat in flour mixture just until dry ingredients are moistened. With a wooden spoon, mix in fruit/nut mixture until no traces of flour show. Spoon batter into prepared pan. Bake 2 1/2 hours or until skewer inserted in center of cake comes out clean. Remove from oven, set on rack for 30 minutes. Use a sharp knife to cut around outside rim of the cake to release it from pan. Lift out the cake on the center tube, turn cake upside down onto plate, remove the tube, then turn cake right side up onto rack to cool completely. To serve, cut into thick slices.
NOTES: It only took 1 hour and 45 minutes for my cake to bake, so check periodically after first hour. This cake will probably be even better, once it ages. I hand wrote this, but did not write down where I got it. I know there has been discussions about fruit cakes, but honest this is not the usual. It is much better. It seems like a lot of work, but if you prep. everything ahead, it goes together quickly.
Originally posted by Roni on Old Gourmet Forum.
FRUIT AND SPICE CAKE
Set oven to 300º Butter a 10" tube pan. Line bottom with piece of parchment paper, butter paper and dust with flour.
INGREDIENTS:
1/2 Lb. dried apricots, chopped
1/2 Lb. pitted dates, coarsely chopped
1/4 Lb. dried cranberries
3/4 Lb. golden raisins
1/4 Lb. unblanched almonds, chopped
1/4 Lb. walnuts, chopped
1/4 Lb. pecans, chopped
1/2 cup crystalized ginger, chopped
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. nutmeg
1/2 Lb. (2 sticks) unsalted butter, room temp.
3/4 cup sugar
3/4 cup brown sugar
6 eggs
Zest of 2 oranges
Juice of one orange
Juice of one lemon
1/3 cup rum
DIRECTIONS:
In a large bowl, combine apricots, dates, cranberries, raisins, almonds, walnuts, pecans, ginger and orange rind. Add 1/4 cup of the flour and toss to coat fruit and nuts. Set aside.
In another bowl, sift the 1 3/4 cups flour, salt, cinnamon,cloves and nutmeg. Set aside.
In another large bowl, or mixer bowl, cream butter. Add sugars and beat for two minutes, scraping down bowl several times. Add eggs, one at a time, beating well after each addition. Beat in orange and lemon juices, followed by rum. With mixer at low speed, beat in flour mixture just until dry ingredients are moistened. With a wooden spoon, mix in fruit/nut mixture until no traces of flour show. Spoon batter into prepared pan. Bake 2 1/2 hours or until skewer inserted in center of cake comes out clean. Remove from oven, set on rack for 30 minutes. Use a sharp knife to cut around outside rim of the cake to release it from pan. Lift out the cake on the center tube, turn cake upside down onto plate, remove the tube, then turn cake right side up onto rack to cool completely. To serve, cut into thick slices.
NOTES: It only took 1 hour and 45 minutes for my cake to bake, so check periodically after first hour. This cake will probably be even better, once it ages. I hand wrote this, but did not write down where I got it. I know there has been discussions about fruit cakes, but honest this is not the usual. It is much better. It seems like a lot of work, but if you prep. everything ahead, it goes together quickly.
Originally posted by Roni on Old Gourmet Forum.