Fruit Cake, part 2

MaVieRose , November 4, 2008 , 10:01 PM , Post #5754218

FRUIT CAKE

2 c dark brown sugar
3 sticks butter
6 eggs
1 tsp. vanilla
1 tsp. black walnut extract
1 tsp. brandy extract
3 c flour
2 tsp. baking powder
1 tsp. salt
1/2 c dark molasses

>>> 1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. mace
1/4 c dark molasses
1/2 c mincemeat
1/2 c dates-chopped
1/2 c raisins
1/2 c currants
1 c mixed fruits
1/2 c cherries candied
1/2 c walnuts-chopped
1/2 c almonds-chopped
1/4 c lemon peel-candied
>>> 1 c rum

SOAK TOGETHER ALL ABOVE INGREDIENTS WITHIN ARROWS FOR ABOUT A WEEK IN A TIGHTLY SECURED JAR

1. Whip together butter and sugar until smooth. add eggs and extracts.

2. Shift together flour, baking powder, and salt.

3. Into the egg mixture, add part of flour mixture and part of fruit mixture [from jar]. Continue until all flour and fruit mixture are used up.

4. Add 1/2 c dark molasses. Check for flavor. Add a little more flour, depending on consistency of batter.

5. Pour in a well buttered and floured pan. Decorate top with candied cherries and walnut halves or almonds

6. Bake at 325° until cake tester come out clean.

7. Sprinkle with a little more rum. When done, let stand on counter until thoroughly cooled.

8. Wrap in cheese cloth -- then in foil, and place in a cool [room temperature] . Taste becomes better as the cake ages.

this recipe passed down by my grandmother from her grandma... *** antique recipe *** taste good... yum, if i may add the best of the best! give it a try, all effort u invest will be worth ur while. more importantly, whoever u share it with will be great full u made it for them. i can never seem to make enough for family and friends.
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Carolinorygun , November 7, 2008 , 10:18 AM Post #5763415

Mixed-Fruit Mincemeat (My Variation)

Categories : Canning & Preserving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound dried apricots -- chopped
1/2 pound dried cherries -- chopped
1/2 pound dried dates -- chopped
1/2 pound golden raisins
1/2 pound currants -- or dark raisins
2 cups apple cider -- or apple juice
3/4 cup brandy
3/4 cup sherry -- (I used Almadén Golden)
2 pounds tart apples
2 pounds firm ripe Bartlett pears
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons finely chopped orange zest
2 tablespoons finely chopped lemon zest
1 1/2 cups firmly packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger

In a large bowl combine the apricots, cherries, dates, raisins, currants, apple cider, brandy and sherry. Stir until well combined. Cover loosely with plastic wrap and set aside to macerate for 24 hours, stirring occasionally.

Peel, core and chop the apples and pears. In an 8- to 10-quart pan, combine the apples, pears, orange juice and lemon juice. Stir in the dried fruit mixture, orange zest and lemon zest.

Combine the brown sugar, cinnamon, allspice, nutmeg and ginger until well-blended. Stir the sugar mixture into the fruit in the pan.

Over medium heat, bring the mincemeat mixture to a boil, stirring frequently to prevent sticking. Reduce the heat and simmer until the apples are tender, about 40 minutes, stirring frequently to prevent sticking. If mixture becomes too dry, add a little more cider vinegar.

Ladle the mincemeat into hot jars, removing as many air bubbles as possible and leaving 1/2-inch headspace. Using a plastic knife, remove any trapped air bubbles. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process both pint and quart jars in a 200F (93C) water bath for 30 minutes.

Description:
The original recipe came from "Blue-Ribbon Preserves."
Yield: "8 pints"
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Day 1 I mixed the dried fruits with 1 cup of brown sugar and chopped mixture in the FP in several batches. Macerated with the brandy and sherry 30 hours until Day 2. I think the sugar with the liquor mellowed the fruit.

Day 2 chopped and sliced the apples and pears by hand for a more discernable, fresher texture. That worked very well.

My version doubles the pears and apples and halves the sugar.

Headspace: Slight venting with quarts. I think something closer to 1- 1 1/4" would be better, even wide-mouths like these were. Expanded right up to lid just like pressure-canner.

As mentioned mincemeat usually can be found in the baking supplies aisle somewhere near the sugar and spices. Borden's makes a brand called "Nonesuch." It comes two ways. One is jarred. You just spoon it out and use it. There's also a condensed kind in a box (like raisins) that needs to be reconstituted.

Here's the website for the mincemeat. It's the same company that makes Eagle brand condensed milk, etc. Lots of good recipes there.

[HYPERLINK@www.eaglenonesuch.com]

Big Game Mincemeat

Categories : Game

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds cooked venison, antelope or elk -- chopped
4 pounds apples -- chopped
2 pounds raisins (I used 1/4 golden raisins)
4 cups brown or white sugar (I used 1/2 and 1/2)
3/4 pound chopped suet or butter (I used butter.)
1 teaspoon mace
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2 teaspoons salt
1 1/2 teaspoons cinnamon
cider

Remove fat from big game before simmer. Simmer until tender, cool and grind.

Combine all ingredients and add about 1 quart cider to cover. Other fruit juices may be substituted for cider by adding 1/2 cup vinegar to juices. Reduce sugar if sweet juices are used.

Cook mixture very slowly until fruits are tender, about 1 hour. Stir often. Be sure to use a heavy pan and be careful it doesn't scorch.

Freeze in amounts sufficient for a pie. If mincemeat is canned, process as for ground beef, 90 minutes at 10 pounds pressure (weighted) or 11 pounds pressure (gauge) for pints or quarts. At end of processing allow pressure to return to zero. Remove weight. Wait 10 minutes. Remove lid and take out jars. University of Georgia says 1-inch headspace.

Also, here's a recent document from Oregon State on game. There's another mincemeat recipe in it. Haven't tried this one. I'm not a fan of suet. (Except for feeding birds, LOL.)

[HYPERLINK@extension.oregonstate.edu]

Carol
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Bubba_MoCity , November 14, 2008 , 9:40 AM , Post #5790634

switched to the mini-pans years ago.

Trick was discovering the measurement difference - for me it is 3 mini's = normal loaf pan.

Somewhere here or in Cooking I published my "fruitcake for people who hate fruitcake". No candied citron - all fresh or dried fruit, lots of nuts, 6 different liqueurs, etc. First time you make it, you will make a mess and not get the layers right - that's ok - it will still taste great. use an extra cookie sheet to catch the overflow and save yourself some oven cleaning. I make double and triple batches in the single use aluminum mini pans for gifts. Surprisingly the pans are re-usable (and very cheap).

Here is is again.

This is a fruitcake for people who hate fruitcake. The ingredients blend naturally and beautifully.

6 oz. cream cheese, softened (naufetel may be substituted)
1 egg
1 tablespoon plus 1 cup sugar (substitute brown sugar)
2 tablespoons orange liqueur (add 1 tbsp cherry-flavored liqueur, 1 tbsp apple liqueur)
2 cups all purpose flour
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup apple juice (substitute 1/3 cup grapefruit juice, 1/6 cup pear liqueur and water or other fruit liqueur to volume)
1/4 cup melted butter
1 egg, beaten (beating is not required)
1 1/2 cups chopped fresh cranberries plus zest of one orange
(Optional: fresh cherries, dried apricots, other dried fruit: raspberries, raisins, strawberries, etc.)
1/2 cup chopped walnuts (a mix of nuts works well, too, I add pecans and almonds)

1. Heat oven to 350 degrees F; Spray 9x5x3 inch loaf pan with nonstick cooking spray; lightly flour.
Note: 3 mini-loaf pans = 1 large loaf pan
2. In small bowl beat cream cheese at medium speed until light and fluffy.

3. Add egg, 1 tablespoon sugar and liqueur; blend well and set aside.

4. In large bowl, mix together flour, 1 cup sugar, baking powder, baking soda and salt.

5. Stir in apple juice, butter and egg. Fold in fruit and nuts.

6. Spoon one half of batter into prepared pan. Beware: 1st time you will use too much for this step.

7. Spoon cream cheese mixture evenly over batter.

8. Top with remaining batter.

9. Bake 65 to 75 minutes or until golden brown and toothpick inserted near center comes out clean; cool 15 minutes. Remove from pan; cool on wire rack. Store in refrigerator tightly wrapped in plastic.

Yield 1 (16 slice) loaf.

Preparation time: 15 minutes. Ready to serve: 1 hour, 30 minutes.

Base numbers without the liqueur and additional fruit and nuts:
Per serving: 220 calories, 10 g total fat (4.5 g saturated fat), 46 mg cholesterol, 220 mg sodium, 1 g fiber.

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we started from this thread http://davesgarden.com/community/forums/t/920397/#new

as per requested for the benefit of those that does not have broad band service.

personally, i use mini loafs too, due to the fact, members of my family want their individual share, and then some.

to have moist cake, liquor or alcohol is not the only choice. when i bake cake for my nephews and nieces, i either spray or brush simple sugar... flavor depends on theme use in cake being made.

i only use liquor or alcohol for adult consumption. i also make separate recipe for the young ones in the family.

Y'all are welcome. feel free to use recipe/s i share... we all are one big family here at DG.