|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now TOP SELLERS
Cook'n Recipe Software $39.95 
Cook'n with Betty Crocker $29.95
CONTACT US
• Contact Info |
       |
|
 |
Stir-Up Sunday Fruitcake |
|
Serves: 5 1 cup chopped dried apricots plus 1/4 cup for garnish3/4 cup chopped dried red cherries plus 1/4 cup for garnish 1 cup chopped dried pineapples 1 cup chopped dried apples 1/2 cup dried cranberries 3/4 cup golden raisins 1/2 cup brandy 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1 cup walnuts 1 cup whole almonds 1 cup pecans 3/4 cup whole hazelnuts 2 eggs, at room temperature 1/2 cup applesauce 6 tablespoons unsalted butter, melted and cooled 1/4 cup light or dark molasses 3/4 cup plus 2 tablespoons firmly packed brown sugar Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. Preheat the oven to 300ºF. Grease four 6-inch springform pans or five 3-by-6-inch mini-loaf pans and set aside. 2. In a large mixing bowl, combine all the dried fruits, except the ones to be used for garnish. Pour the brandy over the fruit, toss to coat, and set aside. 3. In another, larger bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves until well blended. Stir in the nuts, then the brandy-fruit mixture, and mix until well blended. 4. In a medium bowl, whisk the eggs until frothy. Whisk in the applesauce, butter, and molasses until blended. Stir in the brown sugar and mix until well blended and smooth. Stir the egg mixture into the flour mixture until all the fruits and nuts are coated with batter. Fill the prepared baking pans three quarters full. Garnish the tops with the remaining 1/4 cup apricots and the remaining 1/4 cup dried cherries by partially pressing the fruit into the batter. Bake for 1 hour. The cakes are done when the sides begin to pull away from the edge of the pan and a toothpick inserted in the middle comes out clean. The cakes will be a rich mahogany color. 5. Cool in the pans for 15 minutes, then turn out onto a rack. When thoroughly cooled, wrap the cakes in cheesecloth that has been soaked in additional brandy. Cover with foil, and store in an airtight container or refrigerator until ready to serve. Allow the cakes to mellow for several weeks. They improve with age (don’t we all!). Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
|
|
Cook'n is Also Available At: 
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2004 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |