*  Exported from  MasterCook Mac  *
                         FABULOUS HOLIDAY FRUITCAKE
 Recipe By     : LF List:Have Your Cake and Eat It, Too;Purdy (S. Badian)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Christmas
                 Desserts                         Holiday
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           dried pears -- cut-up;6 oz. packed
    1      cup           dried peaches -- cut-up:6 oz. packed
    1      cup           dried apricots -- cut-up;6oz packed
    1      cup           dried prunes -- cut-up; 6 oz packed
    1      cup           pitted dates -- cut-up;6 oz packed
    1 3/4  cups          dried apples -- cut-up slices;6oz pk
    1      cup           seedless raisins -- 5 oz packed
    1      cup           golden raisins -- 5 oz packed
    2 1/2  ounces        dried currants -- 1/2c packed
      1/2  cup           candied yellow pineapple -- chopped (optional)
    1      cup           dark rum  -- or brandy
                         solid shortening
                         butter flavored no stick cooking spray
    1      large         egg
    3      whole         egg whites
    1 3/4  cups          light brown sugar -- packed
      1/2  cup           canola oil -- or safflower oil
      1/2  cup           honey
      1/3  cup           apple juice -- or orange juice
    2      cups          unsweetened applesauce
    2      teaspoons     vanilla
    2      tablespoons   grated orange peel
                          or 1/2 tsp pure orange oil or extract
    2 1/4  cups          all-purpose flour -- unsifted
    1      cup           whole wheat pastry flour -- unsifted
                          or use all all-purpose flour
    1 1/2  teaspoons     baking powder
      1/2  teaspoon      baking soda
      3/4  teaspoon      salt
    1 1/2  teaspoons     cinnamon
    1      teaspoon      nutmeg
      1/2  teaspoon      ground cloves
      1/3  cup           wheat germ
                         Dark rum or brandy for soaking cakes -- optional
    2      recipes       Vanilla Icing Glaze
                         pecan or walnut halves  -- optional
                           or blanched whole almonds -- optional
                         VANILLA ICING GLAZE:
    1      cup           confectioners sugar
    1 1/2  tablespoons   apple juice -- up to 2 tbl
                          or strained orange juice, dark rum,
                              or brandy
      1/4  teaspoon      vanilla extract
 Fabulous Holiday Fruitcake
 (from Susan Purdy’s Have Your Cake and Eat it Too)
 This recipe is your special reward for buying this book. You will
 thank me, I promise. This is a fruitcake you can, and will, love.
 You will make it, serve it, and eat it with pleasure. This fruit-
 cake never has been or will be, recycled, used to fill a pothole,
 used to pound nails, used as an anchor. The recipe, rather than
 the fruitcake itself, will become a heirloom you will pass to your
 child as I have to mind.
 There are two secret ingredients here: the cake and the fruit. A
 moist, lightly spiced applesauce cake with a fine, flavorful crumb
 binds a cornucopia of naturally sweet (not candied) dried fruits.
 Not a red or green one in the lot. Just natural, organic, dried
 fruits from the natural food store or fine grocery cut up with
 kitchen shears or chopped with a knife. Try apples, apricots, pears,
 peaches, pineapple, prunes, dates, black and golden raisins, and
 currants. Not creative enough? Add dried mango or papaya, or dried
 cherries, cranberries, or blueberries. Candied pineapple is neither
 medicinal nor chemical in taste; it is the one holdover that I
 occasionally use. I have avoided nuts because they are so high in
 fat, and with the great variety of ingredients, I don't miss them.
 If you wish, you can use halved nuts to garnish the cake top along
 with the Vanilla Icing Glaze.
 A perfect Christmas gift cake, this makes one-stop shopping: You
 get eight small loaves with this recipe.
 Don't be put off by the long list of ingredients; fruitcake is
 supposed to have a lot of stuff in it.
 Makes 14 cups of batter; 8 small loaves (5 1/2 x 3 x
 2 1/8), 8 servings each or 4 average loaves (8 1/2 x 4 1/2 x 2 3/4),
 16 servings each.
 Advance Preparation:
 If you have the time, the fruit benefits from macerating for 24 hours
 in rum or brandy; otherwise mix up the fruit before you make the cakes.
 Cakes can be wrapped in cloths soaked in brandy or dark rum and stored
 in tins for (theoretically) several months. I have only kept them
 soaking up to 1 montth because I prefer to freeze the cakes after aging
 them in spirit-soaked cloths for 1 week. At holiday time, I am usually
 rushed, so I often forget the soaking and aging and just bake the cakes,
 glaze them, wrap airtight in several layers of plastic wrap and a heavy
 duty plastic zip-lock bag, and freeze. Then you can remove from the
 freezer, add a ribbon and a recipe card (and if you are feeling ex-
 pansive, a new loaf pan) and give as gifts. [Susan Purdy]
 Special Equipment:
 8 small loaf pans (5 1/2 x 3 x 2 1/8 inches; 2 1/4 cup capacity) or
 4 average loaf pans (8 1/2 x 4 1/2 x 2 3/4 inches; 5 1/4 cup capacity);
 wax paper or baking parchment; extra large bowl; muslin, cotton fabric
 or cheesecloth (optional); metal or plastic boxes for storing cakes
 Temperature and Time
 350 degrees F for 60 to 65 minutes for small loaves, 1 hour and
 15 to 20 minutes for average loaves
 1. Twenty-four hours before baking the cakes (or as early on the baking
 day as possible), assemble all the fruit in a large bowl. Stir in the
 dark rum or brandy, cover with plastic wrap, and set aside.
 2. Position 2 racks to divide the oven in thirds, and preheat the oven
 to 350 degrees F. Lightly grease the pans with solid shortening. Cut
 wax paper or parchment liners to fit inside, and press the papers
 against the greased pan bottom and sides. Lightly coat the paper with
 cooking spray.
 3. In a large bowl, combine the egg and egg whites, brown sugar, oil,
 honey, juice, applesauce, vanilla, and grated orange zest or orange
 flavoring. Whisk, or beat with an electric mixer on low, to blend
 well. Set a large strainer over the bowl and add both flours, the
 baking powder, baking soda, salt and spices. Stir and sift the dry
 ingredients onto the wet. Add the wheat germ. With the whisk, or the
 mixer at low speed, mix until just blended. Do not overbeat.
 4. Stir the spirit-soaked fruit into the batter and blend well. Divide
 the batter among the prepared pans, filling them about three quarters
 full. (The batter is very heavy, and while it does rise, it will not
 overflow the pans.) Bake small loaves for about 60 to 65 minutes and
 regular loaves for about 1 hour and 15 to 20 minutes, or until the
 cakes are risen and golden brown on top, and a cake tester inserted
 in the center comes out clean.
 5. Cool the cakes in the pans on wire racks for about 10 minutes.
 Then tip them gently from the pans, peel off the paper, and set them
 right side up on wire racks to cool completely.
 6. When the cakes are completely cool, if you like, wrap them in rum-
 or brandy-soaked cloths, place in a heavy-duty zip-lock bags or plastic
 boxes, and set in a cool, dark location to age for about 1 month.
 Renew the spirits when they dry out. (Do not attempt to substitute
 fruit juice for spirits; only alcohol will preserve the cakes.)
 7. To glaze the cakes, set them on racks over wax paper. Drizzle some
 of the glaze on top of each cake, letting it run down the sides. If
 you wish, place a few nuts in the glaze before it dries. Let sit
 until the glaze is dried and set, about 30 minutes. When the glaze is
 hard, you can wrap the cakes in plastic wrap and freeze them, or give
 them as gifts, or slice and serve.
 Vanilla Icing Glaze
 1. Whisk together the sugar, liquid and the extract. Add a few more
 drops of liquid if need to make a glaze soft enough to drip from
 a spoon.
                    - - - - - - - - - - - - - - - - - -
 Per serving: 7993 Calories; 128g Fat (14% calories from fat); 90g Protein;
 1618g Carbohydrate; 181mg Cholesterol; 3345mg Sodium
 NOTES : Try cooking the cakes at 325F instead as they were overcooked too
 early at 350F.
 DO pre-soak in rum! These cakes are very, very promising!!  [Ellen]