Tuesday, August 19, 2008
Our favorite Fruitcake...Okay, so I have to give credit where credit is due, this is based on Martha Stewart's neighbor Mrs. Maus' recipe...she's right, people LOVE it!
Pan size depends on your desires...this recipe yields about 6 - 6" round cake pans. I like to use an 8' paper ring mold that I buy from Novacart. little loaf pans are nice too, just be sure to line with parchment paper. Adjust your baking time to accommodate the pan and also if you are using convection it will take less time. the key is that when they are vigorously tapped they bounce right back. Also, be sure to brush the brandy on while still warm! We just cracked open one from my batch made in November and it was Sooo Good!
1 # unsalted Butter...softened
2 c Sugar
12 large eggs
4 # Candied and dried fruits...apricots, pineapple, ginger, dates, candied lemon peel ,sour cherries,etc.
1/2 c molasses
2 1/2 c all purpose flour
2 T ground allspice
2 # asst nuts...walnuts and pecans
2/3 c brandy
1 c apricot jam
oven to 275...
cream butter and sugar until light and fluffy...add eggs one at a time...beating well after each addition. Mix in 2c of the fruit and the molasses...sift together flour and allspice and add to above mixture, one cup at a time mixing well after each addition. Add remaining fruit and nuts...stir well to combine. bake 3 to 3 1/2 hours...while cakes are still warm brush with brandy mixed with one tablespoon of sugar...cool completely decorate with dried fruits and then brush with warm apricot jam. Wrap tightly in plastic...shelf life...25 years.