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Much-coveted fruitcake recipe for homemakers


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When Christmas is coming, almost all people desire for Christmas goodies especially fruitcake. Fruitcakes are popularly served during Christmas and weddings in many parts of the world. In the United States, fruitcakes came around the 16th century since preserving candied fruit was common because sugar was cheap then. In Europe, fruitcake goes along well with tea which makes it a delicious afternoon snack. In most cases,fruitcake recipe have ingredients such as chopped candies, fruits, nuts and spices plus liquor of course. The following fruitcake recipe is much-coveted for its taste although it is easy to make:

1/4 cup and 2 tablespoons chopped dried cherries 1/4 cup and 2 tablespoons chopped dried mango ( you can use substitute) 3/4 cup dried cranberries 3/4 cup dried currants ( canned or bottled is fine) 1/4 cup and 2 tablespoons chopped candied citron (optional) 3/4 cup chopped pecans( other peanuts can be used) 1-1/2 cups light rum ( any brand) 3/4 cup packed brown sugar 1-1/2 cups all-purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 3/4 teaspoon ground cinnamon 3/4 cup unsulfured molasses 3 eggs 1/4 cup and 2 tablespoons milk 1-1/2 cups butter

Directions:
This fruitcake recipe is easy to follow. First, you have to soak all the dried fruits in cup rum or liquor of your choice for at least 24 hours. Dont refrigerate and make sure the cover is tight. Line a 6 inch round pan with parchment paper. Apply butter on it. Preheat the oven to 325 F. Whisk the following: flour, baking soda, salt, and cinnamon. Then, cream the butter and sugar until it becomes really fluffy. Beat in the egg. Add the flour in three separate batches; however, alternate the flour with milk and molasses. Put in all the fruits, nuts and liquor. Transfer the batter into the pan and bake for 40 to 45 minutes. After 10 minutes, sprinkle with 2 tablespoons rum.

Cut parchment paper on a flat surface, it must be big enough to wrap a large cake. Get a piece of liquor moistened cheesecloth that as big as the parchment paper. Place the cake on the parchment paper and sprinkle rum all over the top and sides. Store in an airtight container for at least 10 weeks. Lastly, this fruitcake recipe works well if you sprinkle some rum on the cake once in a while before consuming it.