An electric cattle prod is looking better and better...
I didn't get to my baking yesterday as I was out with the boys shopping most of the day. I have asked the boys if after church they would help me bake cookies by being my official tasters. They both gave a resounding YES! I want to make a fruitcake, but need to go get the liquor today to soak the fruit in for a week. That baking will most likely wait until next week! I found a recipe that calls for the fruit to soak in cherry cordial and amaretto for a week before baking. It sounds too good not to share!
Christmas Fruit Cake
• 1 1/2 lbs. mixed dried fruit
• 1 lb. dried red cherries
• 1 lb. raisins
• 1 lb. pitted prunes
• 1/2 lb. blanched almonds
• 2 cups Cherry Cordial liqueur
• 1/2 cup Amaretto liqueur
• 1/4 cup dark corn syrup
• 1 1/2 cups unsalted butter
• 1 1/4 cups firmly packed light brown sugar
• 8 large eggs
• 1 Tbs. vanilla essence
• 1 Tbs. almond essence
• 2 cups un-sifted all-purpose flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1 tsp. ground allspice
• ½ tsp ground nutmeg
Servings: Many
Preparation:
All the fruits and nuts are grounded as finely as possible in a food grinder. Place the fruit/nut mixture in a large bowl. Add cherry cordial, amaretto and corn syrup. Mix well, cover and set aside for at least 1 week.
Baking day arrives!! Grease and line the base and sides of one 12" to 12" square or round baking pan with brown paper and grease well with shortening. Preheat the oven to 275°F (140°C). Cream together the butter and sugar until well blended. Add eggs, one at a time, beating after each addition. Add vanilla and almond essence. Sift the flour with the salt and spices and fold them into the butter and sugar mixture. Stir in the fruit mixture a little at a time until it is evenly blended. Spoon the cake mixture into the prepared pan.
Bake for approximately 2 hours until the cake is a rich brown color and feels firm to the touch. A cake tester inserted in the center should show no visible sign of raw batter though it may be sticky from the fruit. Be sure not to over bake! Leave to cool completely in the pan before turning out onto a wire rack. When the cake is cold, wrap it well in two layers of brandy soaked cheese- cloth. Wrap the moist cloth in plastic wrap then in silver foil or keep it in an airtight container, and store in a cool dry place. Periodically, brush more brandy or rum on the cheesecloth if it is dry.
Yummy!