 |
|
|
|
Tea Fruitcake
| Recipe courtesy Lynn Kearney |
|
|
|
|
| |
Fruits:
1 cup golden raisins
1 cup dried currants
3/4 cup dried cherries
3/4 cup dried apricots, chopped
1 1/2 cups walnuts, chopped
Zest of 1 lemon
3/4 cup brandy
Dough:
2 sticks butter
1 cup packed brown sugar
2 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon freshly ground nutmeg
3/4 cup orange juice
1/2 cup brandyIn a medium sized bowl mix together the raisins, currants, cherries, apricots, walnuts, lemon zest and brandy. Cover and allow to macerate, covered in the refrigerator for at least 24 hours and up to 7 days, stirring occasionally. Drain off any excess liquid before making batter. Preheat oven to 350 degrees F. Butter and flour two 9 by 5-inch loaf pans. In an electric mixer cream the butter and the brown sugar until light and fluffy. Add the eggs one at a time and beat well. Sift together the dry ingredients and toss 1/2-cup of this mixture with the fruits. Add the remainder of the dry ingredients in 2 batches to the butter mixture, alternating with the orange juice and brandy. Beat until incorporated. Fold in the floured fruits and spoon batter equally into the prepared pans. Bake for 1 hour 15 minutes to 1 hour and a half or until a toothpick inserted comes out clean.
|
|
|
|
|
|
|
|
![]("/food/images/spacers/spacer.gif"){kind=spacer}
