-FRUIT-
1 c (6 oz) cut-up dried pears,
-packed
1 c (6 oz) cut-up dried peaches,
-packed
1 c (6 oz) cut-up dried
-apricots, packed
1 c (6 oz) cut-up dried pitted
-prunes, packed
1 c (6 oz) cut-up dried pitted
-dates, packed
1 3/4 c (6 oz) cut-up dried apple
-slices, packed
1 c (5 oz) seedless raisins,
-packed
1 c (5 oz) golden raisins,
-packed
1/2 c (2 1/2 oz) dried currants,
-packed
1/2 c (4 oz) candied yellow
-pineapple, chopped
-(optional)
1 c Dark rum or brandy
–CAKE–
Solid shortening
Butter-flavor no stick
-cooking spray
1 lg Egg plus
3 lg Egg whites
1 3/4 c Light brown sugar, packed
1/2 c Canola or safflower oil
1/2 c Honey
1/3 c Apple or orange juice
2 c Unsweetened applesauce
2 ts Vanilla extract
2 tb Grated orange zest -or-
1/2 ts Pure orange oil or orange
-extract
2 1/4 c Unsifted all purpose flour
1 c Unsifted whole wheat pastry
-flour (or use a total of 3
-1/4 cups all purpose white
-flour)
1 1/2 ts Baking powder
1/2 ts Baking soda
3/4 ts Salt
1 1/2 ts Cinnamon
1 ts Nutmeg
1/2 ts Ground cloves
1/3 c Wheat germ
Dark rum or brandy for
-soaking cakes (optional)
2 Recipes Vanilla Icing Glaze
-(recipe follows)
Pecan or walnut halves or
-whole blanced almonds
-(optional) for garnish
VANILLA ICING GLAZE
1 c Confectioners sugar
1 1/2 tb Apple juice or strained
-orange juice, or dark rum
-or brandy (up to 2)
1/4 ts Vanilla extract
From Susan Purdy’s, “Have Your Cake and Eat It Too” – comments are from
her book.
Yield: Makes 14 cups of batter; 8 small loaves (5 1/2 x 3 x 2 1/8), 8
servings each or 4 average loaves (8 1/2 x 4 1/2 x 2 3/4), 16 servings
each.
Advance preparation: If you have the time, the fruit benefits from
macerating for 24 hours in rum or brandy; otherwise mix up the fruit before
you make the cakes. Cakes can be wrapped in cloths soaked in brandy or
dark rum and stored in tins for (theoretically) several months. I have only
kept them soaking up to 1 month because I prefer to freeze the cakes after
aging them in spirit-soaked clothes for 1 week. At holiday time, I am
usually rushed, so I often forget the soaking and aging and just bake the
cakes, glaze them, wrap airtight in several layers of plastic wrap and a
heavy duty plastic zip-lock bag, and freeze. Then you can remove from the
freezer, add a ribbon and a recipe card (and if you are feeling expensive,
a new loaf pan) and give as gifts.
Special equipment: 8 small loaf pans (5 1/2 x 3 x 2 1/8 inshes; 2 1/4 cup
capacity) or 4 average loaf pans (8 1/2 x 4 1/2 x 2 3/4 inches; 5 1/4 cup
capacity), Wax paper or baking parchmant, Extra large bowl, Muslin, cotton
fabric or cheesecloth (optional), Metal or plastic boxes for storing cakes
(optional).
Temperature and Time: 350F for 60-65 mintues for small loaves; 1 hour and
15-20 mintues for average loaves.
continued in part 2
Yields
1 Servings