Saturday, December 6, 2014

Fruitcake Recipe

1/2 cup light brown sugar
2 cups white sugar
6 cups self rising flour
1/4 cup chopped pecans
1/4 cup chopped walnuts
1/3 cup dried blueberries
1/3 cup dried mixed berries
1/3 cup dried cranberries
2 cups raisins
1/2 cup chopped apricots
1/2 cup chopped figs
1 cup chopped dates
1/4 cup chopped prunes
1/8 cup pineapple juice
2 tsp. vanilla extract
1 Tbsp. apple juice
1 tsp. orange juice
1 tsp. lemon juice
4 large eggs
2 sticks of softened butter
1 Tbsp cinnamon
1 tsp nutmeg
1 tsp ground ginger or pumpkin pie spice
1 tsp allspice
2 ground cloves
pinch each of cumin and curry powder
1/2 cup dried coconut
In a mixer, combine softened butter and both sugars.  Beat mixture until fluffy.  Then slowly add the eggs and the vanilla extract. Continue until mixture is fluffy.  Next, fold in the self rising flour and stir until well incorporated.  Then fold in the dried fruit, spices, pineapple, apple sauce, orange juice, and lemon juice.  Mix until well incorporated.  Pour batter in a lightly greased and floured bundt pan.  Bake in a preheated 350 degree oven for 45 minutes or until you insert a toothpick and it comes out clean.  You can even use a knife for this.  In the center of the cake, stand the knife up in the cake.  If the knife stands up, then it is done.  Otherwise, bake for a few more minutes until done.  Let the cake cool for 20 minutes.  Then take the cake out of the pan and serve it in a plate.
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