Warning: Illegal string offset 'box_blank' in /home/myunixho/public_html/getaddspypro.com/wp-content/plugins/seo-smart-links-business/seo-smart-links-business.php on line 634

Super easy traditional Fruitcake for the beginner


Warning: Illegal string offset 'box_blank' in /home/myunixho/public_html/getaddspypro.com/wp-content/plugins/seo-smart-links-business/seo-smart-links-business.php on line 634

The traditional fruitcake is a great reason why people are excited about the Yuletide Season, its deep, rich flavor leaves very good memories. Served with coffee or tea, it’s an excellent mid-day snack that makes an average day special. Traditional fruitcake can be traced to ancient Rome although it was slightly different that time. In the 16th century, candied fruits were common in the United States since sugar was cheap then. The candied fruits became part of the fruitcake recipe and the rest is history. This is no-fuss traditional fruitcake you can make on your own:

Ingredients
1 1/2 lbs pitted dates cut into four
1 lb. each dark and sultana raisins
1 lb. each candied orange and lemon peel coarsely chopped
1 lb. dried currants
1/2 cup premium quality brandy
1/2 cup freshly squeezed orange juice
2 tbsp powdered cinnamon
1 tbsp freshly grated nutmeg
1tbsp powedered cloves
2tbsp each lemon and orange zest
2 lbs walnuts, pecans or blanched almonds coarsely chopped

Mix all the ingredients in a large bowl. Cover tightly and leave overnight. Stir occasionally.

Batter:
1 1/4 lb butter room temp 2 lbs muscovado sugar8 very large eggs 4 oz. unsulphured molasses 4 cup unsifted all purpose bleached flour 1 tsp each salt and baking powder. Cream butter and sugar until light and fluffy, 5 min. Add each egg then beat well. Add molasses.

Sift flour, salt and baking powder and add on low speed, combine until smooth. Apply batter to the fruit mixture and mix with 2 ladles until batter is evenly distributed. Line loaf pans or tube pans with parchment, butter well. Fill 3/4 full, pack down with back of spoon and level off.

Bake in preheated 300F oven on the center rack. Put cake pan full of water on the bottom so the cakes stays moist and this prevents overbrowning. This is a secret in creating a moist traditional fruitcake. Normally, cooking takes around 2 hours but check using a toothpick. Let it cool. Just let the paper in the cake. Pour over each one a quarter cup of liquor like rum or brandy. Wrap tightly in a foil. Add liquor every 2 weeks until consumption. You can be proud of the traditional fruitcake which you made on your own.