Sunripe Candied Fruit Cake Recipes

Steps:

• Combine dates and candied fruit in a small bowl; pour coffee and brandy over them, and stir to combine. Cover and macerate 6 hours or overnight.
• Place oven rack in lowest position and large roasting pan on rack. Fill pan halfway with hot water. Heat oven to 350 degrees. Grease a 10-inch tube pan. Stir flour, mace, cinnamon, cloves, salt, baking powder and soda together in medium bowl; set aside.
• In mixer with paddle attachment, beat butter on medium speed until light and fluffy, 40 seconds. Scrape down bowl, add brown sugar, and beat until light and fluffy, 2 minutes. Mix in vanilla. Add eggs, beating well after each addition.
• With machine on low speed, add dry ingredients, and mix just to combine. Mix in dates, fruit and macerating liquid. Turn batter into cake pan, smoothing top. Bake in water bath until cake has risen and top is brown, about an hour. Remove cake from oven, cool in pan on wire rack 5 minutes, turn out of pan right-side up onto rack and cool completely.
• Heat sugar with 1 tablespoon water to a simmer, stirring to dissolve sugar. Simmer until syrup thickens slightly. Remove from heat. Arrange slices of candied fruit on top of cake, and brush with syrup.

Steps:

• Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.