FRUITCAKE from Aunt Helen Recipe
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Ingredients: |
Ingredients: 2 cup brown sugar
1 cup butter
5 eggs
⅓ cup milk
1 cup sour cream
2 tsp vanilla
2 tsp baking powder
3 cups flour
⅔ cup light wine or brandy
1˝ cup Brazil nuts
1˝ cup walnuts
10 oz light raisins
10 oz currents
2 cups candied cherries & pineapples
1 cup red & green gum drops
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Directions: |
Directions:In a large bowl, combine candied pineapple, candied cherries, raisins, currants, and nuts. add brandy; stir until well blended. Let stand over night.
Grease 2 loaf pans or a bundt pan; line with wax paper and grease well.
Preheat oven to 275 degrees F.
In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
Use some of the flour to dust the fruit and nuts to help keep them from sinking to the bottom during baking.
In another large bowl, combine flour, baking soda, sour cream and milk; gradually add to butter mixture. Add vanilla and fruit and nut mixture; stir until well blended. Spoon into prepared pan(s).
Bake 3 hours and 20 minutes or until a toothpick inserted into the cake comes out clean. Check often especially if you are using different pans. A good check is to use an instant digital thermometer to test your fruitcake. The internal temperature should be between 200 and 210 degrees F. Remove from oven and cool on a rack.
Remove from oven and cool on a wire rack for 30 minutes. Remove from pan, peel paper liner from cake, and cook completely. |
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Notes: |
Personal
Notes: fruitcake should be made well in advance of the time that they will be used. One month of storage is a necessity. Two, three, or even four months is not too long a time if the storage facilities are cool and dry.
Fruitcakes freeze very well. However, they must be aged at least four weeks before freezing, as they do not mellow while they are frozen.
Take up to several days to make your cake or cakes. prepare the nuts and fruits, pour the liquor to be used over them, and let the mixture stand well covered for two or three days. Then make the batter and bake your cakes.
Always bake fruitcakes at a low temperature, no higher than 325 degrees and preferably much lower. Line the pans with brown paper or waxed paper to prevent the cakes from burning during the long baking time. Always place a pan of hot water on the floor of the oven. This prevents the cakes from drying out. Test for doneness with a cake tester inserted in the center of the cake. It will come out moist, but not doughy, when the cake is done.
Pour or brush some liquor of choice over hot cakes for good flavor. Poke cake with skewer if desired.
Fruitcakes taste better with age! This is called “ripening.” Liquor based cakes may be stored several months in advance in a cool place prior to serving. Non-liquor soaked cakes may be kept in a cool place or in refrigerator for short term storage or a or freezer for long storage. Be sure to ripen fruit cakes a few weeks before freezing.
To store for a long period of time, wrap the cake in brandy or wine-soaked towels, and then wrap in either plastic wrap or aluminum foil.
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