Fruit Cake Preparation
Description
This International dessert features See instructions below. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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PREPARING PANS: *************** Before you start preparing batter, prepare pans.
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Except when otherwise directed,
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line greased pans with heavy brown paper, so edges don't get too brown or dry and cakes can removed from pans easily;
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grease paper with shortening before pouring in batter until batter almost fills the pan.
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BAKING: ******* To help keep cake moist, place pan of water in oven below cake.
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Place cake on middle rack of oven.
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Be sure heat can circulate around each pan.
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Tester inserted in center of cake should come out clean but may be sticky with fruit.
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If top of cake gets too brown before it's done, lay foil loosely over top.
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STORING: ******** Ripening is a mellowing process in which flavors mingle.
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Ripening takes from 3 to 8 weeks; the more fruit, the longer it takes.
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To speed it up, before baking, mix fruit and nuts with spirit and let sit overnight.
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After baking, make skewer holes in cake and pour in a small amount of heated brandy or other spirit.
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Wrap cooled cakes in cheesecloth moistened with brandy, sherry, rum or whisky.
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Wrap in waxed paper or plastic wrap, then foil.
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Place in airtight tin and store in refrigerator or in
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cool , dark
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place , moistening cheesecloth every 2 weeks, if necessary.
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After cake ripens, it can be frozen for up to one year.
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Thaw in refrigerator for 24 hours
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 146.0kcal
- % Daily Value *
- Total Fat 12.8g20%
- Saturated Fat 1.5g8%
- Cholesterol 0.0mg0%
- Sodium 2.2mg1%
- Total Carbohydrate 5.0g2%
- Dietary Fiber 2.1g9%
- Sugars 0.6g
- Protein 5.2g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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