See part 1
servings each or 4 average loaves (8 1/2 x 4 1/2 x 2 3/4), 16 servings
each.
Advance Preparation: If you have the time, the fruit benefits from
macerating for 24 hours in rum or brandy; otherwise mix up the fruit before
you make the cakes. Cakes can be wrapped in cloths soaked in brandy or dark
rum and stored in tins for (theoretically) several months. I have only kept
them soaking up to 1 month because I prefer to freeze the cakes after aging
them in spirit-soaked cloths for 1 week. At holiday time, I am usually
rushed, so I often forget the soaking and aging and just bake the cakes,
glaze them, wrap airtight in several layers of plastic wrap and a heavy
duty plastic zip-lock bag, and freeze. Then you can remove from the
freezer, add a ribbon and a recipe card (and if you are feeling expansive,
a new loaf pan) and give as gifts. [Susan Purdy]
Special Equipment: 8 small loaf pans (5 1/2 x 3 x 2 1/8 inches; 2 1/4 cup
capacity) or 4 average loaf pans (8 1/2 x 4 1/2 x 2 3/4 inches; 5 1/4 cup
capacity); wax paper or baking parchment; extra large bowl; muslin, cotton
fabric or cheesecloth (optional); metal or plastic boxes for storing cakes
(optional)
Temperature and Time 350 degrees F for 60 to 65 minutes for small loaves, 1
hour and 15 to
20 minutes for average loaves
1. Twenty-four hours before baking the cakes (or as early on the baking day
as possible), assemble all the fruit 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
350 degrees F. Lightly grease the pans with solid shortening. Cut wax paper
or parchment liners to 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 add 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 to 65 minutes and regular loaves for
about 1 hour and 15 to 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 minutes. 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-soaked cloths, place in a heavy-duty zip-lock bags or plastic boxes,
and set in a cool, dark location to age for about 1 month. Renew the
spirits 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
1. Whisk together the sugar, liquid and the extract. Add a few more drops
of liquid if need to make a glaze soft enough to drip from a spoon.
[I made the fruitcake the other day, and tried making a bit of the batter
into *Lizzies* which are a fruitcake cookie I’ve traditionally made instead
of fruitcake. It worked swell. You just bake the batter in spoonfuls on a
cookie sheet for about 15-18 min. Let cool, place in tight can and let
age–the longer the better. I put a piece of paper towel soaked in rum in
the tin with them. They are super. I must admit, I made some without nuts,
but then I cratered and added some chopped pecans and those were better,
altho’ higher in fat. ] Patdart
NOTES : Try cooking the cakes at 325F instead as they were overcooked too
early at 350F. DO pre-soak in rum! These cakes are very, very promising!!
[Ellen]
continued in part 3
Yields
1 servings