Jane Benets Fruitcake Recipes

Steps:

• Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
• Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
• Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
• Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
• Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
• To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.

Steps:

• Preheat the oven to 275 or 300 degrees.
• Chop the nuts and fruits (grind the dates and figs--they're very sticky) and combine them in a bowl.
• Add the brandy, jam and spices; mix well.
• Cream the butter, add the sugar, molasses and beaten eggs; mix thoroughly.
• Add the flour and salt and mix to a batter consistency.
• Pour over the fruit mixture and stir to combine. A little more flour may be needed, or a little more brandy. What dough there is should be fairly stiff, not runny.
• Grease pans well, then line with heavy waxed or parchment paper.
• Fill the pans three fourths full and bake until a straw comes out clean (probably from 2 to 3 hours, depending on sizes). Have a pan of hot water in the bottom of the oven for moisture during baking.
• When done, turn out the cakes onto racks to cool.
• Pour a little brandy slowly over the top of each one.
• In 15 minutes, invert onto waxed paper, remove the baking paper and pour more brandy slowly over each cake. This must be done gradually, but a warm cake absorbs the liquid much better than a cold one.
• When completely cool, wrap the cakes well and store in airtight containers for at least 1 month before slicing. Yields about 17 pounds of fruitcake.

Steps:

• Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
• Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
• Heat oven to 325 degrees.
• Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
• Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
• When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

Steps:

• Butter two 9-inch springform pans. Line with parchment paper, and butter again. Heat oven to 275 degrees.
• Coarsely chop dates, prunes and pineapple. Combine fruit in a bowl with cherries and orange peel. Sift together the flour, baking powder and salt. Sift this over fruit. With your hands, toss to coat.
• In medium bowl, beat eggs until frothy. Beat in sugar, then almond extract. Pour over fruit. With wooden spoon, mix well. Fold in pistachios, almonds, pecans and walnuts, and mix until coated with batter.
• Divide mixture between pans. Using your hands, pack batter firmly and fill in open spaces. Bake for about 1 1/2 hours, until tops of cakes look dry but not brown. When cakes are done, transfer to cooling racks. Let stand for 5 minutes, then release springform and peel off parchment paper on sides.
• While cakes are still hot, brush lightly with corn syrup. Let cool 30 minutes, then spoon Armagnac on top. When completely cool, remove cakes from pan base and peel off parchment paper on bottom. If not eating right away, wrap fruitcakes in plastic wrap. They will keep for two months in refrigerator. If storing, sprinkle with more Armagnac an hour before serving.

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.