"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Light Fruit Cake Recipe

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This recipe for Light Fruit Cake, by , is from Family & Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

My Goose is Cooked


2 lbs. light raisins
3 lbs. red glace cherries
3 lbs. glace deluxe mixed fruit
1 lb. glace pineapple
2 lbs. pecans
2 lbs. almonds
2 lbs. candied ginger
2 cups pear brandy (no substitutes)
1 cup corn syrup
8 cups flour
2 lbs. butter
5 cups brown sugar
1 tbsp. salt
16 eggs, separated
4 tbsps. vanilla

This is a large recipe and it requires three 9" x 9" x 4" pans. Fruitcake pans or wedding cake pans. Shiny metal pans are best to prevent over browning. Line pans with parchment paper, greasing the pans is not necessary if parchment paper is used. Chop all the fruit very finely (do not use food processor). Soak the fruit overnight in pear brandy and syrup. In the morning dredge flour over the fruit mixture. With an electric mixer, cream the butter, sugar, salt egg yolks and vanilla and stir into the fruit. Wash the beaters well and in a separate bowl, beat egg whites until very stiff. Fold carefully into the fruit and batter mixture. Pour the batter into prepared fruit cake pans and bake 275F for 3 hours. Test with a cake tester before removing the cake from oven. Cool 30-60 minutes before removing from pans. To store, ice them with Almond Paste and royal icing and wrap them in plastic wrap or heavy resealable plastic bags. Do not use aluminum foil directly on cake as the brandy/fruit combination can dissolve the foil. Makes 15-18 lbs. fruitcake.




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