Text 3905, 84 rader
Skriven 2010-11-18 17:00:00 av Dave Drum (1:124/311)
Ärende: Texas 235
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Old-Fashioned Brandied Fruitcake
 Categories: Cakes, Desserts, Fruits, Booze, Nuts
      Yield: 1 servings
 
  1 1/2 lb Mixed diced candied fruit
  2 1/2 c  Chopped pecans
     15 oz Pkg golden raisins
    1/2 c  Brandy; for soaking fruit
      2 tb Butter; softened
      2 tb Fine dry breadcrumbs
      3 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Salt
    1/4 ts Ground allspice
    1/2 ts Cinnamon
      1 c  Butter; softened
      2 c  Firm packed light brown
           - sugar
      4 lg Eggs
    3/4 c  Brewed coffee
      2 c  Brandy; for sprinkling
 
  Start this fruitcake about a month before you want to enjoy
  it. This recipe makes two 9-inch loaf cakes, so you'll have
  one for yourself and one to give.
  
  In a large bowl, combine the candied fruit, pecans, raisins
  and 1/2 cup brandy. Toss to mix thoroughly, cover, and let
  stand for 3 to 5 hours at room temperature.
  
  Preheat oven to 325øF. Using 1 tablespoon butter for each,
  butter two 9-inch loaf pans. Sprinkle each with 1 tablespoon
  of the breadcrumbs, and rotate to coat evenly.
  
  Sift together the flour, baking powder, salt, allspice and
  cinnamon. In the large bowl of an electric mixer, cream 1
  cup butter with the brown sugar. Add the eggs, one at a
  time, beating well after each addition, and continue to beat
  until light and fluffy. Add the flour mixture alternately
  with the coffee, stirring after each addition, until batter
  is just blended.
  
  Pour batter over the fruit mixture and blend thoroughly.
  Spoon batter into prepared pans.
  
  Bake in preheated oven for 1-1/2 hours until a cake tester
  inserted in center comes out clean. Let cakes cool in pans
  for 20 minutes, and then turn out onto racks, and cool
  completely. Place each cake on a large sheet of aluminum
  foil. Sprinkle each cake with 1/4 cup brandy. (See Note,
  below) Wrap each cake tightly in the aluminum foil, sealing
  well. Store in a cool dark place.
  
  After seven days, unwrap the cakes and sprinkle each with an
  
  additional 1/4 cup brandy. Rewrap. Repeat this procedure
  each week for the next two weeks. Then let the cakes mellow
  for a final week before serving.
  
  Note: Don't just dump the brandy over the cake. It takes a
  little patience, but let the brandy drip onto the cake so
  that it is absorbed. If you like, use a toothpick to make
  fine holes in the surface of the cake.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 07 November 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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