Kresges Fruitcake Recipes

KRESGE'S FRUITCAKE.

Steps:

• Line 2 loaf pans with well greased brown paper or foil, shiny side down. (9 x 5 x 3 inches).
• Preheat oven to 275°F.
• Cream butter and sugar together for five minutes.
• Stir in beaten egg yolks. Stir in milk; mix well.
• Chop the almonds and the fruits. Mix together and then stir into creamed mixture.
• Sift together dry ingredients and stir into creamed mixture, combining well.
• Beat egg whites until stiff, but not dry. Fold into cake batter along with the lemon extract.
• Pour batter into prepared pans.
• Bake until cake tests done, using a skewer. (About 1 hour).
• Allow to rest on rack and cool to warm before removing from pans.

FRUITCAKE

Steps:

• Stir together dried fruit, candied ginger, peel, and 1/2 cup liqueur. Let stand at room temperature 3 hours or overnight.
• Cut parchment paper to line the bottom of a 7-by-3-inch or 9-by-2-inch round cake pan. Coat pan with cooking spray; line with parchment. Spray lining. Flour pan; tap out excess.
• Preheat oven to 325 degrees. Whisk together flour, baking powder, spices, and salt in a medium bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle; mix on medium speed until smooth. Mix in eggs (1 at a time), molasses, and vanilla. Gradually add flour mixture; mix until smooth. Mix in fruit, nuts, and coconut.
• Pour batter into pan. Bake until a cake tester comes out clean, about 2 1/2 hours for 9-inch cake or 2 3/4 hours for 7-inch cake. If desired, brush with up to 1/2 cup liqueur. Unmold; let cool.