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Yule be Baking... |
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This is the way I did it… The night before, mix fruit, nuts and liqueur and cover. Grease 2 9x5 loaf pans and line them (double thickness) with greased brown paper. In a large bowl, mixed candied fruit, raisins, cherries, pineapple, almonds and citron peel; toss in ½ cup of flour and set aside. Stir together remaining flour, baking powder and salt and set aside. In a large bowl, beat softened butter and sugar until fluffy; beat in eggs, one at a time, orange rind and almond extract, beating well; add flour mixture and alternate with fruit-nuts-liqueur mixture until flour is incorporated. Scrape into pans and smooth tops. Set shallow baking dish ½ full of boiling water on bottom rack of oven. Bake cakes on center rack in 250 F oven for 2 ½ hours, covering loosely with tin foil if top begins to crack. After baking, make skewer holes in cakes and pour in small amount of heated spirits. Cool completely in pans. Wrap cooled cake in cheesecloth soaked in liqueur, or rum or sherry or whiskey. Then wrap in waxed paper and finally in foil. Place in an airtight container and store in the refrigerator. Gift-wrap with a bottle of Grand Marnier to freshen.
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Christmas 2002 Light Orange Almond Fruitcake |
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3 c mixed candied fruit 750 ml 2 c golden raisins 500 ml 1 ½ c halved candied cherries 375 ml 1 ½ c coarsely chopped candied pineapple 375 ml 1 ½ c finely chopped blanched almonds 375 ml 1 c candied citron peel 250 ml 2 c all purpose flour 500 ml 2 tsp baking powder 10 ml ½ tsp salt 2 ml ½ c butter, softened 125 ml 1 c granulated sugar 250 ml 3 eggs 3 1 tbsp coarsely grated orange rind 15 ml 1 tsp almond extract 5 ml ½ c orange liqueur 125 ml
The enclosed has been prepared especially for your Yule-tide enjoyment. The bottle of Grand Marnier is provided so that you can “refresh” the cake. Merry Christmas! |
