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1995-09-29
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Newsgroups: rec.food.recipes
From: NDooley@president-po.president.uiowa.edu
Subject: COLLECTION (2) "Light" Fruitcakes
Date: Thu, 10 Aug 1995 03:37:50 GMT
Message-ID: <40buue$ecc_002@woodhead.cts.com>
Below are two "lighter" fruitcakes; they more like a white cake with
fruits and nuts added; they differ mostly in the kinds of fruits used.
White Fruit Cake
3/4 lb. candied cherries
1 lb. candied pineapple
4 v. shelled pecans
1 3/4 C. all-purpose flour
1 C. butter
1 C. sugar
5 large eggs
1/2 tsp. baking powder
1 T. lemon extract (tablespoon)
1 T. vanilla extract (tablespoon)
Chop nuts and fruit and dredge with 1/4 C. of flour. Set aside.
Cream butter and sugar together until light and fluffy. Add
well-beaten eggs and blend well. Sift remaining flour and baking
powder together. Fold into egg and butter mixture. Add lemon and
vanilla extracts, mixing well. Fold in fruits and nuts.
Butter a 10-inch tube pan. Line with paper and butter again. Pour
batter into prepared pan. Place in cold oven. Set oven at 250 deg.
F. and bake for 3 hours. Cool in pan on cake rack. Drizzle butter
frosting glaze over the top and garnish with cut candied fruits.
Candied Holiday Fruitcake (Bon Appetit)
3 C. chopped pecans (about 12 ounces)
2 C. chopped candied pineapple (about 10 oz.)
3/4 C. chopped candied cherries (about 5 oz.)
1/3 C. chopped candied orange peel (about 1 1/2 oz.)
1 3/4 C. plus 3 T. all purpose flour
1 C. butter, room temp.
1 C. sugar
5 eggs
1 T. vanilla extract
1 T. lemon extract
1/2 tsp. baking powder
Pinch of salt
Powdered sugar
Position rack in lowest third of oven and preheat to 250 deg. F.
Grease and flour a 12-cup bundt pan or tube cake pan. In large bowl,
mix nuts and fruits with 3 T. flour. In another large bowl, cream
butter with sugar until ight. Beat in eggs 1 at a time. Stir in
extracts. Sift 1 3/4 C. flour with baking powder and salt. Add dry
ingredients to batter; stir until blended. Mix fruit mixture into
batter.
Pour batter into prepared pan. Bake until golden brown and tester
inserted into center comes out clean, about 2 1/2 hours. Cool in pan
on rack 15 minutes. Turn out onto rack and cool. (Can be prepared 2
weeks ahead; wrap in foil and store at room temp.) Dust top with
powdered sugar.