Sunday, November 25, 2012

A Little Christmas Baking

A couple of weeks ago, I started marinating 6 cups dried fruit in brandy.  Instead of using the candied fruit sold for fruitcake, I used dried papaya, cranberries, cherries, dates, and raisins.  I poured enough brandy in to cover the fruit.  I rotated the bag everyday to get all the fruit soaked.


Today, I mixed up the batter.  For the cake, I used 1 cup unsalted butter, 2 cups sugar, 2 teaspoons baking powder, 1 teaspoons salt and 2 teaspoons vanilla in my kitchenaid blender.  After it was all incorporated, scraping down the sides, I added 4 eggs, one at a time.

Stir in the 3 3/4 cups flour and 1 cup orange juice, alternating.

Drain fruit and stir in 2 cups nuts.

I prepared my pans with cooking spray and then lined with parchment paper.  What a chore that was.  I didn't line my 2 loaf pans.  We'll see how it turns out.  Fill each pan about 3/4 full and bake at 325 for 60 minutes.
Check with toothpick to see if the centers come out clean.  Place on cooling rack then remove from pans.  Brush with brandy.  Wrap and let rest at least 24 hours or up to a month, brushing with brany weekly,  I made this fruitcake last year and brushed with brandy every other day.  I was delicious,

This is the best fruitcake I've ever had.
I got this recipe from CJ who's blog in not working.