Lindas Aussie Christmas Fruitcake Recipes
LINDA'S AUSSIE CHRISTMAS FRUITCAKE
Kookaburra posted this recipe to the Aus/NZ forum after her sister-in-law Linda cooked it and she asked for the recipe. I really enjoyed it as well and Kooka gave me permission to post, I agree with her post it's a wonderful recipe you can enjoy the next day (although a little crumbly) or you can make 3 months in advance. I cooked around a week ago it has developed some extra flavour and texture, so doing a week in advance is probably worthwhile. Preparation time does not include overnight soaking time. In fact I soaked mine a few days occasionally adding more sherry and brandy for a moister and 'groggier' taste.
Provided by Peter J
Categories Dessert
Time 2h45m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- Combine prunes, sultanas and currants in a bowl, mix in sherry and brandy, cover and stand overnight.
- Grease a deep 23cm round cake pan, line with 3 layers of paper.
- Cream butter and sugar in small bowl with electric mixer until combined.
- Add eggs quickly, one at a time, beat only until combined between each addition.
- Transfer mixture to large bowl, stir in combined coffee and water and jam and the sifted dry ingredients in two lots.
- Drain prune mixture (reserve liquid).
- Add prune mixture, cherries, dates, peel and nuts to cake mixture.
- Spread cake mixture into prepared pan.
- Bake in slow oven (150C / 300F) for about 2 hours.
- Brush reserved liquid over hot cake.
- Cool in pan.
- Ice with Royal Icing (the packet kind is find) if you wish.
Nutrition Facts : Calories 521.4, Fat 17.4, SaturatedFat 5.3, Cholesterol 56.4, Sodium 144, Carbohydrate 85.3, Fiber 15.3, Sugar 39.8, Protein 8.1
CHRISTMAS FRUITCAKE
It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.
Provided by Karen Uffelman
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time P20DT6h57m
Yield 8
Number Of Ingredients 17
Steps:
- Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
- Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
- Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
- Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g
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