The Perfect Fruitcake 101
by Rita Leinwand & Lois Peyser - How to Beat Those Cordon Bleus FRUITCAKE
Perfect Fruit Cake	

1 24-ounce bottle of dry sherry	
2 pounds yellow raisins	
1 pound currants
1/2 pound dried apricots, cut
 into julienne strips
2 pounds dates, pitted	
1 1/2 pounds candied cherries,
1 1/2 pounds candied pineapple,	
cut into wedges
1 1/2 pounds walnut halves,
1 1/2 pounds pecan halves,
1 cup flour
1/2 teaspoon ground cloves	
1/2 teaspoon ground allspice	
1 Tablespoon vanilla	
1/3 cup bourbon
1 1/8 cups semi-dry white wine 
1 Tablespoon grated orange
1 Tablespoon grated lemon peel

    *          *          *
1 to 2 Tablespoons solid
vegetable shortening
Brown paper    

1 1/6 cups butter, at room 
3 1/2 cups sugar
7 eggs at are room temperature
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg	

Red and green candied cherries
Candied pineapple wedges

17 1-pound foil loaf pans, or
cupcake pans, greased
Roasting pan

Makes 17 1-pound loaves or 170

1. Place the sherry in a large bowl, and add the raisins, currants, apricots, and dates. Allow to plump up at room temperature overnight

2. Drain the fruits, and save the sherry for plumping other fruits. Using your hands, mix the fruits carefully, and be sure they are all separated from each other. Add the walnuts and pecans, and mix thoroughly. Add the flour, and mix with your hands until fruits and nuts are evenly coated. Set aside.

3. Batter: In a mixer, cream the butter and sugar. Add the eggs, one at a time, beating well after each one. Add the flour, baking soda, cinnamon, nutmeg, cloves, allspice, vanilla, bourbon, and wine. Blend well. Add the orange and lemon peels, and mix thoroughly. Pour the batter over fruit-nut mixture, and mix carefully with your hands.

4. Cut pieces of brown paper to fit the bottom of each baking pan. Grease both sides of the brown paper, and place in greased loaf pans. Pour the batter into the pans, filling them to the top.

5. Baking: Preheat the oven to 250 degrees. Place the loaf pans on a rack in the upper third of the oven. Fill the roasting pan with hot water, and place it on the lowest rack of the oven. Keep refilling it with hot water, if necessary, while the fruit cake is baking so it does not dry out. Bake eight loaves at a time for 2 1/2 to 3 hours or until a toothpick comes out clean.

6. Allow the fruit cakes to cool in their pans on a rack, then loosen and turn out. Remove the brown paper, and put the cakes back into the pans.

7. Garnish the cakes with cherries, pineapples wedges, and nuts. Wrap in colored plastic for gifts.

Variation: Miniature Fruit Cakes Line greased cupcake pans with greased paper cup liners and bake twenty-four at a time in 240 degree oven for 1 hour; or bake in an 8-inch greased tube pan, lined with greased brown paper, for 2 1/2 to 3 hours.

To serve: Cut into thin slices; overlap on a serving platter.

Ahead: Must be made two weeks ahead and kept at room temperature to age. Will keep three months in the refrigerator. Freeze: Wrap in heavy foil. May be frozen for one year.


 by Betsy Balsley BREAD
4 eggs
1 cup sugar
1/2 cup oil
3/4 cup pineapple juice
1/2 cup canned crushed pineapple with juice
1 tablespoon baking powder
3 cups flour
1/2 cup chopped macadamia nuts

Combine eggs, sugar, oil, juice and pineapple and mix well. Sift together baking powder and flour and mix into pineapple mixture. Fold in nuts. Pour into greased 9x5-inch loaf pan lined with wax paper and bake at 350 degrees about 50 minutes. Or fill greased muffin pans 3/4 full. Bake at 350 degrees 25 minutes. Makes 1 loaf or 18 muffins.


This document courtesy of The Somis Nut House