Post by wilderness on Aug 22, 2023 14:38:27 GMT -5
Hawaiian Fruitcake-cfniervt
(adapted from recipe by Audrey Langenhop, pastry arts instructor at YTI Career Institute, Lancaster, Penn.)
Ingredients:
Fruit mixture:
1½ c. golden raisins
1 c. unsweetened shaved coconut
1½ c. chopped dried pineapple
1 c. chopped dried apricots
1 c. candied lemon peel
2 c. dried tart cherries
¾ c. light or dark rum (if you prefer not to use alcohol you may substitute orange juice, as I did)
Cake Batter:
2 sticks softened butter (1 c.)
1¾ c. granulated sugar
¼ c. honey
2 tsp. baking powder
1 tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg
2 tsp. vanilla extract
5 eggs
3¾ c. all-purpose flour
1 c. whole milk
2 c. chopped macadamia nuts
Combine the fruits in a large bowl. Add the rum (or juice), cover, refrigerate, and allow to steep 6-24 hours.
Preheat the oven to 300 F. Grease and flour two 8½-by-4½-inch loaf pans.
Beat the butter, sugar and honey until well blended. Add the eggs one at a time. Sift together the flour, baking powder, spices and salt.
Carefully add one half of the sifted dry ingredients to the creamed butter mixture. Mix well. Add half the milk and continue to mix. Scrape the bowl. Repeat with the final half of the dry ingredients and milk, blending well after each addition. Stir in the vanilla. Stir in the undrained fruit mixture as well as the macadamia nuts.
Pour the batter into the two prepared pans, filling each ¾ full.
Place the pans into the preheated oven. Bake 50-60 minutes, or until a cake tester inserted into the center comes out clean.
Remove the cakes from the oven and immediately brush with additional rum (if desired). Allow the cakes to cool completely before removing them from the loaf pans. Wrap air tight and store for a minimum of 24 hours prior to serving.
This fruitcake may be brushed with rum weekly and stored at room temperature for four to six weeks. If you prefer, you may wrap the fruitcake and store it in the freezer for several months.
(adapted from recipe by Audrey Langenhop, pastry arts instructor at YTI Career Institute, Lancaster, Penn.)
Ingredients:
Fruit mixture:
1½ c. golden raisins
1 c. unsweetened shaved coconut
1½ c. chopped dried pineapple
1 c. chopped dried apricots
1 c. candied lemon peel
2 c. dried tart cherries
¾ c. light or dark rum (if you prefer not to use alcohol you may substitute orange juice, as I did)
Cake Batter:
2 sticks softened butter (1 c.)
1¾ c. granulated sugar
¼ c. honey
2 tsp. baking powder
1 tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg
2 tsp. vanilla extract
5 eggs
3¾ c. all-purpose flour
1 c. whole milk
2 c. chopped macadamia nuts
Combine the fruits in a large bowl. Add the rum (or juice), cover, refrigerate, and allow to steep 6-24 hours.
Preheat the oven to 300 F. Grease and flour two 8½-by-4½-inch loaf pans.
Beat the butter, sugar and honey until well blended. Add the eggs one at a time. Sift together the flour, baking powder, spices and salt.
Carefully add one half of the sifted dry ingredients to the creamed butter mixture. Mix well. Add half the milk and continue to mix. Scrape the bowl. Repeat with the final half of the dry ingredients and milk, blending well after each addition. Stir in the vanilla. Stir in the undrained fruit mixture as well as the macadamia nuts.
Pour the batter into the two prepared pans, filling each ¾ full.
Place the pans into the preheated oven. Bake 50-60 minutes, or until a cake tester inserted into the center comes out clean.
Remove the cakes from the oven and immediately brush with additional rum (if desired). Allow the cakes to cool completely before removing them from the loaf pans. Wrap air tight and store for a minimum of 24 hours prior to serving.
This fruitcake may be brushed with rum weekly and stored at room temperature for four to six weeks. If you prefer, you may wrap the fruitcake and store it in the freezer for several months.
