FREE RANGE 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.
PAM'S VIRTUALLY FAT FREE FRUITCAKE
Make and share this Pam's Virtually Fat Free Fruitcake recipe from Food.com.
Provided by Simon Cook
Categories Dessert
Time 25m
Yield 12 individual cakes
Number Of Ingredients 7
Steps:
- Mix Together The Dry Ingredients in a bowl.
- Add Olive Oil and Mix.
- Slowly Add Milk and Mix Until Fully Absorbed.
- Spoon into Individual Baking Cases.
- Cook in a pre-heated oven at 200 celcius for 20 minutes.
- Allow to Cool (they are more gooey when cold).
- Eat and Enjoy one of healthiest naughty recipies I know!
Nutrition Facts : Calories 287.2, Fat 2.8, SaturatedFat 0.4, Cholesterol 0.5, Sodium 489.9, Carbohydrate 63.4, Fiber 4, Sugar 14.2, Protein 4.8
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