Golden Fruitcake Excellent Recipes

Steps:

• Place raisins in a large bowl; cover with boiling water and let stand for 5 minutes. Drain well and set aside. , In another large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, salt and baking soda; add to creamed mixture alternately with milk. Stir in the walnuts, pineapple, cherries, coconut and raisins. , Spoon into nine greased 5-3/4x3x2-in. loaf pans. Bake at 300° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Butter two 9-inch springform pans. Line with parchment paper, and butter again. Heat oven to 275 degrees.
• Coarsely chop dates, prunes and pineapple. Combine fruit in a bowl with cherries and orange peel. Sift together the flour, baking powder and salt. Sift this over fruit. With your hands, toss to coat.
• In medium bowl, beat eggs until frothy. Beat in sugar, then almond extract. Pour over fruit. With wooden spoon, mix well. Fold in pistachios, almonds, pecans and walnuts, and mix until coated with batter.
• Divide mixture between pans. Using your hands, pack batter firmly and fill in open spaces. Bake for about 1 1/2 hours, until tops of cakes look dry but not brown. When cakes are done, transfer to cooling racks. Let stand for 5 minutes, then release springform and peel off parchment paper on sides.
• While cakes are still hot, brush lightly with corn syrup. Let cool 30 minutes, then spoon Armagnac on top. When completely cool, remove cakes from pan base and peel off parchment paper on bottom. If not eating right away, wrap fruitcakes in plastic wrap. They will keep for two months in refrigerator. If storing, sprinkle with more Armagnac an hour before serving.

Steps:

• In a large nonreactive bowl, combine dried fruit, walnuts, and 1 1/4 cups brandy. Cover with plastic wrap and let stand 8 hours (or up to 1 day), stirring occasionally.
• In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs in 2 additions, scraping down bowl in between. In a medium bowl, whisk together flour, salt, and spices. Reduce speed to low and beat in flour mixture in 2 additions, scraping down bowl in between. Fold fruit mixture into batter.
• Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two minimuffin pans with paper liners. Fill each liner with 1 rounded tablespoon batter. Firmly tap pans on counter to settle batter. Bake until a toothpick inserted in center of a cake comes out clean and edges are light golden brown, 25 to 30 minutes, rotating pans halfway through.
• Brush cakes with 1/2 cup brandy; transfer cakes to a wire rack to cool completely. (To store, cover and refrigerate, up to 1 month.) Brush with apricot jam before serving or packing.

Steps:

• Place marzipan on plate; cover with plastic wrap. Freeze overnight. Combine dried figs and next 3 ingredients in large bowl. Cover and let stand at room temperature overnight, stirring occasionally.
• Preheat oven to 325°F. Butter baking pans or forms. Beat 1 1/2 cups butter, sugar and brown sugar in large bowl until light. Beat in eggs 1 at a time, then vanilla, cardamom, nutmeg and salt. Stir in flour in 4 additions. Stir in pine nuts, dried fruit mixture and any soaking liquid from bowl. Gently stir in marzipan.
• Divide batter among prepared pans. Place pans on baking sheet. Bake until tester inserted into center of cakes comes out clean, about 1 hour 15 minutes. Cool cakes completely in pans on racks. Wrap in plastic. Let stand at least 1 day and up to 3 days at room temperature or chill up to 2 weeks. Serve at room temperature.

Steps:

• Use a pair of scissors to chop the larger raisins and the apricots.
• Spraying the scissors with vegetable spray will prevent sticking.
• Soak the raisins, apricots, and citrus peel in the brandy or liqueur of choice overnight or for several days.
• Soaking the fruit makes the fruit plump and sticky but moist, sticky, glaced fruit is a must for fruitcakes.
• Before mixing, make sure all your ingredients are room temperature.
• Oven to 275 degrees F.
• Generously butter or spray with vegetable spray a 10" bundt pan.
• In a large mixing bowl, cream the butter and sugar until pale.
• Add the cream, then the eggs, one at a time, mixing well and scraping down the sides of the bowl after each addition.
• It may appear curdled- that's okay.
• Blend 2 cups of the flour with the baking powder and slowly mix into the creamed mixture.
• Add the almond and vanilla extracts and mix to combine.
• Toss the fruit and nuts with the remaining 1/4 cup of flour.
• Use a large wooden spoon or a rubber spatula to fold in the floured fruit and nuts.
• Spoon the batter into the pan, filling 2/3 full, and spreading out even in the pan.
• Tap the pan on the counter to eliminate air bubbles in the batter.
• Place the cake in the center of the oven and bake for approximately 90 minutes.
• Use a skewer to test the thickest part of the cake.
• The skewer should be dry and clean- if it is sticky or tacky, the cake is not done.
• Remove the cake to a baking rack to cool.
• Cool just until warm, then brush the surface with the cornsyrup.
• Unmold the cake when completely cool.
• Brush with more apricot brandy, if desired.
• Wrap the cooled cake in plastic wrap and then in foil to retain moisture.
• It is ready to eat in 24 hours.
• It may also be refrigerated and eaten within a few weeks.

Steps:

• Preheat oven to 300°F.
• Line the bottom of a 9" springform pan with a double thickness of waxed paper; grease paper.
• Combine the candied fruits and nuts in a large bowl; sift flour, baking powder and salt over fruit mixture and toss lightly.
• In another bowl, cream butter and sugar together until fluffy.
• Add eggs, one at a time.
• Blend in brandy and vanilla; fold into fruit mixture.
• Spoon into prepared pan, spreading evenly.
• Bake for three hours or until the cake tests done.
• Let cool completely in pan on wire rack; loosen around edge with a knife and turn out onto rack.
• Peel off paper.
• Wrap cake with a cheesecloth and sprinkle with brandy or sherry.
• Place in a plastic bag and seal.
• Pack in a metal tin with tight fitting lid; allow to ripen for at least four weeks.
• To serve: Remove cheesecloth and place on a serving plate.
• Spoon brandy glaze over the top and garnish with thin slices of candied fruit, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, beat together egg yolks and egg white. Beat the egg mixture into the butter and sugar.
• In a separate bowl, sift together flour and baking powder. Stir flour into egg mixture alternately with milk. Stir in almond and vanilla extracts. Pour batter into prepared muffin cups.
• Bake in preheated oven for 15 minutes, until a toothpick inserted into the center of each cake comes out clean.