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,
halved
1 1/2 pounds candied pineapple,
cut into wedges
1 1/2 pounds walnut halves,
toasted
1 1/2 pounds pecan halves,
toasted
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
peel
1 Tablespoon grated lemon peel
* * *
1 to 2 Tablespoons solid
vegetable shortening
Brown paper
BATTER:
1 1/6 cups butter, at room
temperature
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
GARNISH:
Red and green candied cherries
Candied pineapple wedges
Nuts
UTENSILS:
17 1-pound foil loaf pans, or
cupcake pans, greased
Roasting pan
Makes 17 1-pound loaves or 170
miniatures
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.
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