Backhouse Family Fruitcake Recipes

Steps:

• Heat oven to 300 degrees. Brush 8-inch springform pan with soft butter. Line bottom and sides with parchment; brush with butter.
• Combine fruit and nuts in a bowl; set aside. Sift the flours, baking powder, and salt. In the bowl of an electric mixer with the paddle attachment, cream butter and sugar until fluffy, about 3 minutes. Reduce speed; add eggs, one at a time, mixing well between each addition. Add vanilla and rum.
• In two additions, add dry ingredients to butter. Scrape down bowl between additions. Fold in fruit and nuts. Pour batter into pan. Bake until golden and set, about 2 1/2 hours. Cover with foil if it colors too much.
• Cool on a wire rack. Remove from pan; discard parchment. Wrap in cheesecloth or muslin. Douse with 1/2 cup rum. Store in a cool, dry place; douse with 1/2 cup rum weekly for at least 1 month before serving.

Steps:

• Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
• Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
• Heat oven to 325 degrees.
• Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
• Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
• When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

Steps:

• Baking times and pan sizes-- 4 x 4 pan takes 1 1/2 hours 6 x 6 pan takes 3 hours 8 x 8 pan takes 4 1/2 hours Preheat oven 275 degrees F.
• Line cake pan set plus one extra with three layers brown greased paper.
• Grease sides next to the batter.
• Place a small dish of water in bottom of oven for steam and moisture.
• Test by touching finger in centre of cake, if no dent press harder.
• Cake should be firm to touch or slightly springy.
• Method: Prepare almonds, soak overnight in the orange juice.
• Prepare fruit, and soak overnight in the grape juice, sprinkle a little flour over the fruit.
• Next Day-- cream butter at room temperature but not too soft.
• Add white sugar gradually creaming until no grains are felt between fingertips.
• Beat in the beaten egg yolks.
• Blend well.
• ALL STEPS MUST BE FOLLOWED AS GIVEN TO PREVENT BUTTER FROM OOZING OUT DURING BAKING.
• Stir in the grape jelly and the melted cooled chocolate.
• Blend in the flour, and baking powder.
• Add the fruits in small amounts at a time, mixing well.
• Add almonds, and pecans.
• Fold in lastly the stiff beaten egg whites-- Pour into prepared pans and bake.

Steps:

• Place coconut, dates, and pecan pieces in a very large (7 quart or larger) bowl. With your hands break up chunks of dates & coconut, and stir those 3 ingredients together.
• Add the cherries, pineapple, and sweetened condensed milk. Stir thoroughly. (I wear non-powdered surgical gloves, and stir it with my hands because the mixture is very stiff.).
• Let set at room temperature while you prepare the pans. Spray 2 - 9"x5" loaf pans with Pam. Line the pans with waxed (or parchment) paper. (We cut parchment paper in 4 1/4"x 16 1/4" and 8"x 12 1/2" strips for this. You want the paper to come up past the sides of the pans after the mixture is packed into the pans. It seems like a lot of work, but it's well worth the effort!) Now spray the paper (after you've pressed it into the pans) with Pam.
• Stir the ingredients well again.Divide the ingredients equally between the 2 loaf pans.
• Pack VERY TIGHTLY and smoothly into the pans. (I wet my hands & press, pack down, & smooth top, using both hands. Wetting your hands keeps them from sticking to "batter".).
• Place the pans on the middle rack of the oven and bake at 300 degrees F for 1 hour, or until lightly browned. (If the cakes have baked for an hour, or look a little brown around the edges, take them out of the oven & lift edges of paper a little to see if sides look brown enough. If they're brown on sides, but not on top, you may broil the tops for a few minutes-watch carefully.).
• Remove cakes from oven and let cool for 10 minutes in the pans.
• Gently lift the edges of the paper a couple of times on each side - kind of a rocking motion. Turn pans upside down onto a paper-lined cookie sheet. Lift pans from the cakes. Remove paper from bottom of cakes IMMEDIATELY.
• Let cool completely. Place in a large container (don't wrap yet) and refrigerate overnight.
• Turn cake upside down to slice. After slicing, wrap in waxed (or parchment) paper, then in heavy duty aluminum foil.
• May be refrigerated up to 3 months or frozen up to 1 year.

Steps:

• Preheat the oven to 300˚F (150˚C).
• In a small bowl, combine the raisins and sweet red wine. Let sit for at least 10 minutes, until the raisins absorb some of the wine.
• In a medium bowl, use an electric hand mixer to beat the egg whites until medium peaks form. Set aside.
• In a large bowl, use an electric hand mixer to cream together the butter and sugar. Add the egg yolks and beat until incorporated.
• Add the salt to the flour, then gradually add the flour mixture to the wet ingredients, beating until just incorporated.
• Using a rubber spatula, fold in the soaked raisins, walnuts, and glazed fruit until just combined.
• Gently fold in the egg whites.
• Transfer the batter to a 9x5-inch (23x13 cm) loaf pan and smooth the top.
• Bake for 2 hours 15 minutes to 2 hours 30 minutes, until a skewer inserted in the center of the cake comes out clean. Let cool.
• Serve immediately or wrap in plastic wrap and refrigerate for up to 7 days.
• Enjoy!

Steps:

• Combine the raisins, currants, candied fruits, glazed fruits, candied pineapple, pecans and almonds with the bourbon and brandy in a large bowl. Refrigerate overnight, or if possible, for two days.
• Beat the butter, brown sugar, granulated sugar, honey, one-third cup of all-purpose flour, grated lemon rind, almond and vanilla extracts until well blended. Beat in eggs one at a time, beating well after each addition.
• Sift together one cup of all-purpose flour, one cup of cake flour, salt, baking powder, nutmeg and cinnamon together. Add to the batter and beat until well mixed. Combine batter with the fruit and nut mixture, mixing well.
• Grease three 8 1/2-by-4 1/2-by-2 1/2-inch pans. Line the bottoms and sides with aluminum foil; grease the foil. Spoon the batter into the prepared pans, smoothing tops.
• Bake at 350 degrees for one hour or until the centers spring back when lightly pressed. If tops are browning too fast, cover lightly with buttered foil.
• While the cakes are baking, bring the apricot preserves to a hard boil and boil for 10 minutes, stirring occasionally, to reduce.
• Remove the cakes from the oven and while they are still hot, sprinkle with the rum. Then brush with the hot apricot jam.
• Mix enough bourbon with confectioners' sugar and butter to make a frosting that is thin enough to spread on top of the apricot jam while the cakes are still warm.
• Cool cakes in pans on wire rack. Allow frosting to dry. Remove cakes from pans; peel off foil. Cool completely. Wrap in plastic and refrigerate. Cake should be sliced chilled.