14k Golden Fruitcake 4ellie My Original Recipes

Steps:

• 1. Lightly grease a 10 inch tube pan. Line the bottom and side of pan with brown paper. Lightly grease the paper. In a very large bowl toss fruits and nuts till well mixed. Sift 1/4 cup of flour over them,toss to coat evenly. Preheat oven to 275F.
• 2. In another large bowl cream butter with a electric mixer on medium speed till light. Gradually add sugar beating until light and fluffy. Add salt. Add eggs, one at a time, beating after each edition,until light and fluffy. Add rum extract,and vanilla, or bourbon ..when done ...let it age!! At low speed alternately blend in remaining flour alternately with orange juice. Beginning and ending with the flour.
• 3. Pour batter over the mixed nut and fruit mixture. With plastic gloved hands, mix until fruit and nuts are evenly coated.
• 4. Put into prepared pan, packing lightly. Bake 3 hours, or until cake tester inserted into the middle of cake comes out clean. Cool cake completely in pan on a wire rack. Remove from pan, peel off paper. Glaze and decorate as as desired.See next step. Wrap with plastic wrap. Keep in refrigerator.
• 5. GLAZE: Combine 1/4 cup of orange juice, with 1 cup of sugar in a small saucepan. Heat slowly until just bubbly. Simmer stirring frequently,for about 10 minutes or until slightly thickened. Apply with a brush to all outer surfaces of the cake and half walnuts and dried cranberries on the top. Don't forget the bourbon!! Merry Christmas ..... 12/11/11...Nancy P.

Steps:

• Place marzipan on plate; cover with plastic wrap. Freeze overnight. Combine dried figs and next 3 ingredients in large bowl. Cover and let stand at room temperature overnight, stirring occasionally.
• Preheat oven to 325°F. Butter baking pans or forms. Beat 1 1/2 cups butter, sugar and brown sugar in large bowl until light. Beat in eggs 1 at a time, then vanilla, cardamom, nutmeg and salt. Stir in flour in 4 additions. Stir in pine nuts, dried fruit mixture and any soaking liquid from bowl. Gently stir in marzipan.
• Divide batter among prepared pans. Place pans on baking sheet. Bake until tester inserted into center of cakes comes out clean, about 1 hour 15 minutes. Cool cakes completely in pans on racks. Wrap in plastic. Let stand at least 1 day and up to 3 days at room temperature or chill up to 2 weeks. Serve at room temperature.

Steps:

• In a large nonreactive bowl, combine dried fruit, walnuts, and 1 1/4 cups brandy. Cover with plastic wrap and let stand 8 hours (or up to 1 day), stirring occasionally.
• In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs in 2 additions, scraping down bowl in between. In a medium bowl, whisk together flour, salt, and spices. Reduce speed to low and beat in flour mixture in 2 additions, scraping down bowl in between. Fold fruit mixture into batter.
• Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two minimuffin pans with paper liners. Fill each liner with 1 rounded tablespoon batter. Firmly tap pans on counter to settle batter. Bake until a toothpick inserted in center of a cake comes out clean and edges are light golden brown, 25 to 30 minutes, rotating pans halfway through.
• Brush cakes with 1/2 cup brandy; transfer cakes to a wire rack to cool completely. (To store, cover and refrigerate, up to 1 month.) Brush with apricot jam before serving or packing.