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What am I baking?

December 21, 2015

Did you miss it?  Yesterday was Fruitcake  Day.

Now I know what you are thinking, but not all fruitcakes are the same.  There are some that should never see the inside of an oven.

But if you like fruit and you like cake, you can make a good one.  Just don’t put in any yucky stuff (citron).

fruitcake

 

This is a recipe for Stained Glass Fruitcake that I like very much that I  found in Sunset magazine many years ago.  I use dried apricots, pears, peaches, cherries and a mixture of different types of raisins, but use what you like.  The orange juice adds brightness to the cake. I bake it in mini loaf pans, and it is so good, the cakes don’t stay around for long. Make them early and cover with brandy soaked cheesecloth, if you like.  I like them just the way they come out of the oven.

If you don’t have an oven, check out the delicious fruitcake made by the nuns at the Transfiguration Hermitage in Windsor, Maine.

Here’s the recipe:

recipe

Cream the butter and sugar; add the eggs; mix the baking powder and salt with the flour; add dry ingredients alternating with the orange juice.  Then add the nuts and fruit.  Grease and flour the pan or pans.  Bake at 300 degrees (low and slow) for 2 1/2 to 3 hours.  If you are using small pans, check the cakes sooner because they will bake faster than a large loaf.  When a wooden skewer or toothpick inserted into the cake comes out clean, it is done.  Cool on a rack, but turn out of the pans when the cake is still warm, but not hot.

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4 comments

  1. I like a little citron but I also prefer there to be a much higher ratio of cake to fruit, so there’s something to help soak up the cognac….


    • Ah, I understand!


  2. Ah, but we like citron. So we will steal all of your citron, and then you’ll be happy. Fruitcake made yesterday (ours also includes almonds and pecans). Applying liqueur today…. Hope your holiday is very happy. And that everyone is delighted by the fruitcake.


    • Happy Fruitcake and Merry Christmas to you!



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