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@user1344344318178:
user1344344318178
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Region: VN
Tuesday 27 October 2026 16:10:00 GMT
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Fruitcake Fixins with fruit cake RECIPE-COOKING WITH BRIGHT EYES soaking up 1 L of amber rum getting ready for next Christmas’ fruitcake. Recipe is: Eleven or 12 months before Christmas:-- 3-1/2 c currents, 2-1/4 c seedless raisins, 2 c seeded raisins, 1-1/4 c sliced citron, 1-1/4 c chopped pitted dates, 2-1/2 c glazed whole cherries, 2 cl sliced almonds, 1 c chopped walnuts or pecans, 1 c glazed orange peel, 26 oz amber or dark rum. Put all fruit and nuts into a large container with a lid. Stir all together, pour 26 oz rum over fruit and nuts, Stir. Cover. For one week or until all rum is soaked, stir daily. When rum is absorbed, make batter. Recipe for batter is : 1 c soft butter, 1-1/2 teaspoon cinnamon, 1-1/2 teaspoon allspice, 1-1/2 teaspoon nutmeg, 3/4 teaspoon mace, 2 c dark brown or demerara sugar, 5 lg eggs, 2 c flour, 3 teaspoon baking powder. Mix well. Add to fruit mixture. Put fruit mixture in 2 loaf pans lined with parchment paper. Put pan of water on lowest rack in oven to prevent cakes from drying out. Bake in 275 oven for 2-/12 hrs. Cool in pan for 1 hr, cool completely on rack. Wrap tightly in plastic (never tinfoil), store in airtight container in a cool room (not the frig or freezer) . Every 6 weeks, unwrap and pour more rum over the cakes, rewrap and store in cool room. Do this every 4-6 weeks until Christmas.
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