Christmas Fruitcake The Best Recipes

Saturday, June 9, 2012

Christmas Fruitcake

"It's a disgrace that fruitcake as a species receives any such bad rap. With its two key components--rum and butter--it should be a hit. This recipe consists of dried fruit, as opposed to the glowing, candied stuff we've all found out to partner with fruitcake, and is much less dense and greater cake-like than many fruitcake recipes. It has become a favorite of my friends and circle of relatives across the holidays (even the skeptical ones), and is delicious with the aid of itself, or covered with a layer of almond paste."

Ingredients :

1/eight cup chopped dried cherries
1/eight cup chopped dried mango
1/four cup dried cranberries
1/four cup dried currants
2 tablespoons chopped candied citron
1/four cup darkish rum
1/2 cup butter
1/4 cup packed brown sugar
1 egg
half of cup all-purpose flour
1/8 teaspoon baking soda
1/four teaspoon salt
1/four teaspoon floor cinnamon
1/four cup unsulfured molasses
2 tablespoons milk
1/four cup chopped pecans
1/4 cup dark rum, divided

Instructions :

Prep : 20M	Cook : 8M	Ready in : P11D

Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and keep at room temperature.
Preheat oven to 325 degrees F (a hundred sixty five levels C). Butter a 6x3-inch spherical pan or loaf pan and line it with parchment paper.
In a large bowl, cream collectively butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; blend 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 inside the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
Cut out one piece parchment paper and one piece cheesecloth, every big sufficient 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 ultimate rum. Wrap the cheesecloth intently 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 extra rum for each 10 weeks of storage.

Notes :

Reynolds® parchment may be used for easier cleanup/elimination from the pan.

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