It’s time to bring fruitcake back and this moist and delicious White Fruitcake recipe will encourage you to include it in your holiday baking plans.
Hello friends, I know you were expecting to receive a Monday Musings from me today, but this departure from the norm is necessitated by a very important announcement.
I can no longer sit idly by while traditional values are being thrown asunder. Our global world and its people will only thrive if the bedrock is a firm and stable foundation. The foundation that was established by our forefathers was nourished by some essential ingredients, chief among those was… Fruitcake.
For too many years, our world has mocked fruitcake and ignored the important role this traditional holiday fare played in the success of our universe and it’s people.
That is why today I announce my candidacy with one overriding theme…
My staff has been busy behind the scenes setting the groundwork for a successful campaign. We are rolling out the bumper stickers and buttons today. Let me know what you think…
But first things first…
It’s time to bake some Fruitcake!
Both of my grandmas baked fruitcake; one baked the dark spicy, rum-soaked fruitcake and the other baked a lighter, fresher fruitcake. It is this lighter, White Fruitcake, that I was hoping to replicate this year with the anticipation that this delectable holiday treat will encourage you to put fruitcake back in your holiday baking plans.
After searching all of grandma’s recipes, my mom and I think that the original White Fruitcake recipe came from a 1961 edition of Betty Crocker’s New Picture Cookbook…I altered the recipe only slightly.
I don’t know about you, but I think the demise of fruitcake might have had something to do with the unnaturally colored red and green cherries that punctuated the cake.
My White Fruitcake throws aside the red and green glazed cherries (along with the Red #40, Blue #5 and Yellow #1) for the completely natural dried cherries, white raisins, candied citron, candied orange peel and candied pineapple.
Before the baking day, these fruits spend a couple of days in Brandy Heaven…getting nice and plump while soaking up all sorts of divine flavor. I purchased my fruits from Nuts.com…they were very fresh and I’ve already placed a second order!
A sprinkling of coconut and a couple of handfuls of crunchy nuts and BAM…Fruitcake Magic!
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I found this Nordicware Bundt Quartet pan which is the perfect size as I can bake 4 Fruitcakes at one time with this recipe.
I had no problems whatsoever with the batter sticking to all the nooks and crannies of the pans and I wholeheartedly believe that the Bak-Klene ZT that I use is the reason why. This stuff is fantastic…it always flew off of the shelves when I worked at Williams-Sonoma.
Boozy and Moist, Nutty and Fruity with a dash of coconut...add this to your holiday baking.
A day or two before you want to bake your fruitcake, combine all the dried fruit and soak it in enough brandy or cognac to cover, in an airtight container.
Preheat oven to 275'
Drain the dried fruit, reserving the brandy/cognac to soak the fruitcakes (or use it to soak another batch of fruit...because you will want to make this again!)
Cream butter and sugar together until fluffy, 3 minutes.
Add beaten eggs and mix until fully incorporated.
Sift flour, baking soda and salt together and set aside
Mix orange juice and vanilla together and set aside
Add flour mixture in 3 increments, alternating with the orange juice mixture until just mixed. Don't overmix.
Gently fold in the fruit, nuts and coconut.
If using the mini bundt pans, divide the dough equally among the pans or into the one larger bundt pan. Tap the pans on the counter to encourage the dough to settle into the crevices of the pans.
Bake the small pans for 55-60 minutes and a large pan for 60-70 minutes or until a toothpick inserted in the center comes out clean, for both the quartet pan and single bundt pan.
Let cool on a wire rack for a couple of minutes and then invert the pan to let the cakes gently come out.
Once cool, wrap the cakes in cheesecloth soaked in brandy and store in the refrigerator.
This White Fruitcake…It’s boozy and moist with bits of crunch from the nuts… One bite is all it will take to silence those Fruitcake naysayers.
Now, were we a family with discipline, we would have 9 White Fruitcakes set aside for gifting and eating this upcoming holiday. However, we have already consumed 4 of them, so…I’ll be baking more. But these are really easy to bake…just get your fruit macerating a day or two ahead of time and then the cakes come together very quickly.
And that Bundt pan has more than paid for itself. The ability to bake 4 gift-size fruitcakes at one time is priceless.
So, my friends, it’s time to search your soul and decide whether you will join me on my Fruitcake Crusade! Together, we can…
Thanks again for spending a few minutes of your busy day with me today.
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Until next time…