Does anyone have a recipe for a great fruitcake? - rum fruitcake
I do not know how fruit cake, but my husband - I've never been before. She loves the nuts and fruits, but not rum, vodka, whiskey, etc. (the heart and the drugs may not be something that is). If there is a tunnel, what about cookies with fruits and nuts? All recipes?
Friday, January 1, 2010
Rum Fruitcake Does Anyone Have A Recipe For A Great Fruitcake?
Subscribe to:
Post Comments (Atom)
1 comments:
Let the whiskey and a dollop of vanilla in its place. Good work.
Creole Christmas Fruit Cake
For the simple syrup:
½ cup granulated sugar
½ cup water
1 teaspoon of soup. Lemon juice
For the cake:
1 / 2 pound (2 ¼ cups) mixed dried fruit such as blueberries, cranberries, cherries, raisins, apricots, chopped
1 / 2 kg (2 sticks) butter, at room temperature
1 cup + 2 tablespoons tablespoons granulated sugar
5 large eggs
¼ cup of Southern Comfort whiskey or other
2 cup + 2 tablespoons tablespoons all-purpose flour
1 teaspoon baking powder tea
Salt 1 / 8 tsp tea
1 / 8 c. Cinnamon Tea
Pinch freshly grated nutmeg
1 / 2 cup toasted sliced almonds
1 / 2 cup walnut pieces
1 / 2 cup walnut pieces
Preheat oven to 350 ° F. Make a syrup by combining sugar and water in a pot-sized heavy bottom over medium heat. Add lemon juice and boil, stirring to dissolve the sugar. Cook for 2 minutes and from the heat.
Combine nuts and add the simple syrup in the pan. Stir to coat and let stand 5 minutes. Fruit power to remove the excess syrup.
Cream butter and sugar in a bowl of electric mixer fitted with a paddle at speeds Middle Netherlands, occasionally scraping down bowl sides with rubber spatula. Until the mixture is soft and sweet, Beat about 2 minutes. Add 1 egg at a time, stirring between each addition at low speed, scraping sides of bowl as needed. Add and stir to incorporate the whiskey.
Flour, baking powder, salt, nutmeg and cinnamon into a medium mixing bowl and mix well. Flour mixture with butter mixture to the mixer on low speed, mixing until smooth. Scrape sides of bowl as needed. The batter is thick.
Add the warm fruit and all the nuts, mix well. Scrape sides of bowl and paddle.
Grease and lightly flour a muffin or mini corn on the cob shape. Give the dough into the pan and smooth the surface, bake until they are golden brown brthemselves and the top springs back when touched, from 45 to 50 minutes. Approx. Bake 25 minutes, mini-kitchen. Turn the plate in the oven baking part-time to ensure even browning.
Cool the cake for 20 minutes in a pan, then remove and let cool to continue with his head on a fence. Cut into slices used to
- My adaptation of a recipe by Emeril Lagasse (twice have done this season!)
Post a Comment