Christmas Fruitcake 1
Ingredients
•½ C dried pineapple
•½ C dried cranberries
•1 C raisins
•1 C chopped glace cherries
•1 C chopped candied mixed fruit peel (tutti-fruity)
•½ C chopped pecans
•¼ C chopped almonds
•2¼ C all purpose flour
•1 Tsp baking powder
•½ Tsp baking soda
•¼ Tsp all spice powder
•1 C butter, softened
•1 C brown sugar
•3 Tsp egg replacer mixed with 4 Tbsp of warm water
•1 Tsp lemon rind
•2 Tsp orange rind
•¾ C fresh orange juice
Cake pans: two 8-inch square/round baking pans or one 8-inch square/round baking pan and another 9-in x 5-in x 3-in loaf pan, greased with butter and lined with greaseproof/butter paper
Preparation
1.In a mixing bowl, combine all the dried fruits and ½ cup of flour.
2.Sift the remaining flour, baking powder, baking soda and all spice powder.
3.In a large mixing bowl, cream butter and sugar until light and fluffy. Stir in the egg replacer and beat well. Add the lemon and orange rind. Add the flour to the creamed mixture alternately with the orange juice, beating well after each addition. Add the dried fruits and combine well.
4.Turn into the prepared cake pans and bake in a preheated oven at 325 F/160 C for 1 hour and 20 minutes, or until a toothpick inserted near the center of the cake comes out clean.
5.Cool the cake completely before removing from the pans. Carefully invert the cake and peel off the butter paper and cut in slices to serve.
6.If the cake is stored in an airtight container, it can stay upto 10 days and they are great for traveling.
Serves
10-12
By Anand Lila Devi Dasi
•½ C dried pineapple
•½ C dried cranberries
•1 C raisins
•1 C chopped glace cherries
•1 C chopped candied mixed fruit peel (tutti-fruity)
•½ C chopped pecans
•¼ C chopped almonds
•2¼ C all purpose flour
•1 Tsp baking powder
•½ Tsp baking soda
•¼ Tsp all spice powder
•1 C butter, softened
•1 C brown sugar
•3 Tsp egg replacer mixed with 4 Tbsp of warm water
•1 Tsp lemon rind
•2 Tsp orange rind
•¾ C fresh orange juice
Cake pans: two 8-inch square/round baking pans or one 8-inch square/round baking pan and another 9-in x 5-in x 3-in loaf pan, greased with butter and lined with greaseproof/butter paper
Preparation
1.In a mixing bowl, combine all the dried fruits and ½ cup of flour.
2.Sift the remaining flour, baking powder, baking soda and all spice powder.
3.In a large mixing bowl, cream butter and sugar until light and fluffy. Stir in the egg replacer and beat well. Add the lemon and orange rind. Add the flour to the creamed mixture alternately with the orange juice, beating well after each addition. Add the dried fruits and combine well.
4.Turn into the prepared cake pans and bake in a preheated oven at 325 F/160 C for 1 hour and 20 minutes, or until a toothpick inserted near the center of the cake comes out clean.
5.Cool the cake completely before removing from the pans. Carefully invert the cake and peel off the butter paper and cut in slices to serve.
6.If the cake is stored in an airtight container, it can stay upto 10 days and they are great for traveling.
Serves
10-12
By Anand Lila Devi Dasi
« Alu Vadi
