Categories: Cooking

ANYONE BAKE FRUITCAKES?

November 27th, 2009

I know most Americans dislike fruitcakes, or atleast so they say. To give someone a fruitcake can sometimes be received as an insult. I believe


via: Epicurious Forums : Thread List - The Epicurious Recipe Swap

Comments (2)

 

  1. The Cook says:
    December 14, 2009 at 4:58 am

    Fruitcake-Making Tips

    # To prevent overbrowning, line the bottom and sides of the pan with foil. If you leave extra foil overlapping the sides, it will be easier to remove the cake.

    # When baking, set the fruitcake pan in a baking pan (13×9-inch) half-filled with water to prevent burning around the edges.

    # Let fruitcake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.

    # For long-term storag

  2. The Cook says:
    December 14, 2009 at 4:59 am

    An easy fruitcake recipe with apricot brandy and chopped candied fruits and spice cake mix.
    Ingredients:

    * 1 package spice cake mix (2 layer size)
    * 1 package (3 3/4 ounces) instant lemon pudding mix
    * 2/3 cup apricot nectar
    * 1/4 cup Apricot brandy
    * 1/2 cup vegetable oil
    * 4 large eggs
    * 1 cup chopped dates
    * 1/2 cup chopped candied cherries
    * 1/2 cup chopped candied pineapple
    * 1 cup chopped walnuts
    * Glaze, optional
    * 1 cup sifted powdered sugar
    * 2 to 3 tablespoons apricot brandy

    Preparation:
    In a large mixing bowl, combine cake mix, pudding mix, apricot nectar, 1/4 cup apricot brandy, and vegetable oil. Beat on medium speed until batter is smooth, about 2 minutes. Add eggs one at a time, beating after each addition. Fold in the chopped fruits and nuts. Turn batter into a generously greased and floured 10-inch tube pan. BAke at 350° for 50 to 55 minutes for 50 to 55 minutes, or until cake tests done. Cool for 15 minutes in the pan then remove to a rack to cool thoroughly. For best flavor, wrap and store in refrigerator for 24 hours before serving.

    Combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners’ sugar; drizzle over fruitcake before serving, if desired.

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