Kresges Fruitcake Recipes

Steps:

• Line 2 loaf pans with well greased brown paper or foil, shiny side down. (9 x 5 x 3 inches).
• Preheat oven to 275°F.
• Cream butter and sugar together for five minutes.
• Stir in beaten egg yolks. Stir in milk; mix well.
• Chop the almonds and the fruits. Mix together and then stir into creamed mixture.
• Sift together dry ingredients and stir into creamed mixture, combining well.
• Beat egg whites until stiff, but not dry. Fold into cake batter along with the lemon extract.
• Pour batter into prepared pans.
• Bake until cake tests done, using a skewer. (About 1 hour).
• Allow to rest on rack and cool to warm before removing from pans.

Steps:

• Sample the wine to check for quality.
• Take a large bowl.
• Check the wine again to make sure it's of the highest quality.
• Pour 1 level cup and drink.
• Repeat if your're not sure.
• Turn on the electric mixer and beat butter in a large fluffy bowl.
• Add sugar and beat again.
• Make sure wine is still okay. Cry another cup.
• Turn off the mixer.
• Break two legs and add the bowl along with the vanilla extract and chuck in the cup of dried fruit.
• Mix on the turner.
• If the fruit gets stuck in the beaterers, pry it loose with a screwdriver.
• Sample the wine again to check for tonsisticity.
• Next, Sift 2 cups of salt or something. Who cares.
• Check the wine.
• Now sift the lemon juice and strain the nuts.
• Add 1 table. Spoon. Of sugar or flour or something. Whatever you can find.
• Grease the oven.
• Turn the cake pan to 350 degrees.
• Throw one bowl outside the window.
• Check the wine again.
• Go to bed.
• Who the heck likes fruitcake anyway?

Steps:

• Stir together dried fruit, candied ginger, peel, and 1/2 cup liqueur. Let stand at room temperature 3 hours or overnight.
• Cut parchment paper to line the bottom of a 7-by-3-inch or 9-by-2-inch round cake pan. Coat pan with cooking spray; line with parchment. Spray lining. Flour pan; tap out excess.
• Preheat oven to 325 degrees. Whisk together flour, baking powder, spices, and salt in a medium bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle; mix on medium speed until smooth. Mix in eggs (1 at a time), molasses, and vanilla. Gradually add flour mixture; mix until smooth. Mix in fruit, nuts, and coconut.
• Pour batter into pan. Bake until a cake tester comes out clean, about 2 1/2 hours for 9-inch cake or 2 3/4 hours for 7-inch cake. If desired, brush with up to 1/2 cup liqueur. Unmold; let cool.

Steps:

• Grease the bottom and sides of an eight-cup souffle dish or a 9-by-5-by-3-inch loaf pan. Line with brown paper; grease the paper.
• Combine the walnuts, pecans, brazil nuts, dates, apricots, prunes, candied fruits, raisins and cherries in a large bowl. Sift the flour, baking powder and salt over the nuts and fruits. Toss lightly until well coated.
• Beat the eggs, sugar and vanilla in a medium-size bowl with an electric mixer until the mixture is fluffy and light. Pour over the nut mixture. Stir gently to combine.
• Fill the prepared dish or pan, pressing the cake mixture firmly. Bake at 275 degrees for about two hours. (If the top is browning too quickly, cover with buttered foil.)
• Remove the cake to a wire rack. Spoon one-quarter cup of brandy over the cake. Let stand one hour. Invert the cake and peel off the paper. Turn it right side up and let it stand on the wire rack until it is completely cooled. Place the wire rack in a shallow pan and spoon the remaining one-half cup of brandy over the cake.
• To store, wrap the cake in cheesecloth that has been soaked in brandy. Wrap in heavy-duty aluminum foil or store in tightly covered container.

Steps:

• Preheat oven to 325°F. Generously butter 10-cup Bundt pan; dust pan with flour. Combine first 6 ingredients in large bowl. Mix in 1/3 cup rum. Let stand at room temperature until liquids are almost absorbed, stirring occasionally, about 30 minutes.
• Meanwhile, combine flour, almonds, cinnamon, nutmeg and salt in small bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Blend in fruit mixture. Add dry ingredients and mix well. Transfer batter to prepared pan.
• Bake cake until tester inserted near center comes out dry, about 1 hour 15 minutes. Cool cake in pan 10 minutes. Turn out cake onto rack and cool.
• Stir corn syrup and remaining 2 1/2 tablespoons rum in heavy small saucepan over low heat until warm. Brush warm glaze twice over entire cake. Wrap cake in heavy-duty foil and let mellow 1 day at room temperature. Refrigerate. (Cake can be prepared 2 weeks ahead. Store in refrigerator.)

Steps:

• Preheat oven to 325° F. Butter and flour 10-inch-diameter angel food or tube pan. Combine first 3 ingredients in large bowl. Add dates, pecans, walnuts and all raisins and toss to coat. Using electric mixer, beat sugar and butter in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add extracts. Add dry ingredients; fold until just combined (batter will resemble cookie dough). Spoon batter into prepared pan. Smooth top. Bake until cake is golden and tester inserted near center comes out clean, about 1 hour and 45 minutes. Cool cake in pan on rack 10 minutes. Using sharp knife, cut around edges of cake to loosen. Turn out cake onto rack; cool completely. (Can be made 2 days ahead. Wrap tightly in plastic.)