Recipe

blueberry fruit cake recipe

Easy Fruit Cake Recipe :

- Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 tsp salt
1 / 2 teaspoon ground nutmeg
Ground allspice 1 / 2 tsp.
Ground cloves 1 / 2 tsp.
16 ounces (2 1 / 2 cup) diced candied fruit peel and mixed
1 package 15 ounces (3 cups) raisins
1 8-ounce package of pitted dates whole, (1 1 / 3 cup), snipped
All red and green candied cherries 8 ounces (1 1 / 3 cup)
1 cup almonds silver
1 cup pecan half
½ cup chopped candied pineapple
4 eggs
1 ¾ cup packed brown sugar
1 cup orange juice
¾ cup butter or margarine, melted and cooled
¼ cup light molasses
300o oven

- Method:

- Loaf pan in 10x3 1 / 2 × 2 1 / 2 loaf of bread or two Grease three 8x4x2 inches.
- Brown paper (to prevent browning over a brown paper) Line bottom and sides of pan and grease.
- Flour, baking powder, cinnamon, salt, nutmeg, allspice, cloves and stir together.
- Fruit and peel, raisins, dates, cherries, almonds, pecans, and add the pineapple. Mix until coated.
- Beat the eggs until foamy.
- Brown sugar, orange juice, butter or margarine, and add the molasses. Beat until combined.
- Stirred into fruit mixture.
- About 3 / 4, respectively filled, put the butter in a frying pan.
- 300o oven to bake until cake tests done over two hours.
- Cover the pan loosely with foil after every hour to prevent over browning firing.
- Place the pan on a wire cake rack and cool thoroughly.
- Remove from pan.
- Wine, brandy -, moistened with fruit juice or a cheesecloth wrap.
- Overlap with foil.
- Please keep in the refrigerator.
- Shop for a mild taste and blend 3 to 4 weeks.
- Remoisten a cheesecloth if needed after one week.
- Makes 40 servings.

Fruit Cake:

1 cup (227 grams) unsalted butter

1/2 cup (110 grams) light brown sugar

1/2 cup (110 grams) dark brown sugar

3 large eggs

3 tablespoons brandy plus extra for brushing the cake

Juice and zest (outer orange skin) of one orange

Zest (outer yellow skin) of one lemon

3/4 cup (65 grams) ground almonds

1 cup (100 grams) hazelnuts, walnuts, pecans, or almonds, chopped

1 1/2 pounds (680 grams) of an assortment of dried fruits (dried apricots, figs, prunes, etc.), candied and chopped mixed peel, and glace cherries (chopped into bite size pieces)

3/4 pound (340 grams) of an assortment of raisins, sultanas, currants, dried cranberries and/or cherries

2 cups (260 grams) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Fruit Cake: Butter, or spray with a nonstick vegetable spray, an 8 inch (20 cm) spring form pan with a removable bottom. Line the bottom of the pan with buttered parchment paper. Also line the sides of the pan with a strip of buttered parchment paper that extends about 2 inches above the pan. Preheat oven to 325 degrees F (160 degrees C).
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the brandy, juice and zest of the orange, and zest of the lemon. Then fold in the ground almonds, chopped nuts, and all the dried and candied fruits. In a separate bowl, whisk together the flour, salt, and baking powder and fold this into the cake batter.
Scrape the batter into the prepared pan and, if desired, decorate the top of the cake with blanched almonds. Place the spring form pan on a larger baking sheet. Bake in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and continue to bake the cake for another 1 hour 30 minutes or until a long skewer inserted into the center of the cake comes out with just a few moist crumbs. Remove the cake from the oven and place on a wire rack to cool completely. With a skewer poke holes in the top surface of the cake and brush with a little brandy. Wrap the cake thoroughly in plastic wrap and aluminum foil and place in a cake tin or plastic bag. 



 

Strawberry Cake

Yield: Serves 10

Cook Time: 50-55 minutes

Ingredients:

6 tablespoons unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and sliced
2 tablespoons turbinado sugar, for sprinkling on top of cake

Directions:

1. Preheat oven to 350 degrees. Butter a 10-inch springform pan or pie plate. Sift flour, baking powder, and salt together into a medium bowl. Set aside.
2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 3 minutes. Add in egg, buttermilk, and vanilla extract. Mix until combined.
3. Gradually mix in flour mixture. Transfer batter to prepared pan. Arrange strawberry slices on top of batter. Sprinkle turbinado sugar over berries.
4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 50-55 minutes. Let cool in pan. To serve, cut into wedges. Store cake at room temperature, for up to two days.