Classic Fruitcake
Posted: Mon Jan 26, 2009 12:39 am
Classic Fruitcake
Planning ahead is required for this fruitcake. Both its flavor and its shelf life are increased by a week long marination of the fruits and crystallized ginger, and then by infusing the cake with alcohol for another week. For seasonal festivity, try cloaking the cake with Rolled Fondant.
Ingredients:
2 cups pitted dates
2 cups candied lemon rind
2 cups candied orange rind
1 1⁄2 cups dried apricots
1 1⁄2 cups dried calymyrna figs
1 1⁄2 cups candied cherries
1 1⁄2 cups candied pineapple
1 1⁄2 cups candied citron
1 cup crystallized ginger
3 cups raisins
3 cups dried currants
2 1⁄2 cups orange liqueur, such as Grand Marnier
3 cups cognac
2 1⁄2 cups flour
1 tsp. baking powder
3 tbsp. cocoa powder
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground mace
2 tsp. powdered instant espresso
1 lb. butter
2 1⁄4 cups dark brown sugar
9 eggs
1 1⁄4 cups molasses
7 cups pecan halves
7 cups walnut halves
Rolled Fondant, recipe follows
Preparation:
Coarsely chop dates, lemon rind, orange rind, apricots, figs, cherries, pineapple, citron, and ginger; place in a bowl. Stir in raisins, currants, 1⁄2 cup orange liqueur, and 1 cup cognac. Refrigerate for 7 days to allow flavors to develop.
Preheat oven to 225°. Grease 4 10-cup pudding basins (4 1⁄2" × 5 1⁄2"). Line bottom of each with greased parchment paper. Sift together flour, baking powder, cocoa, cloves, cinnamon, mace, and espresso into a medium bowl.
Beat butter with an electric mixer, then gradually add brown sugar, beating until light and fluffy. Beat in eggs, one at a time, then alternately beat in dry ingredients and molasses, a little at a time. (Mixture may look slightly curdled.) Transfer batter to a large bowl. Using a wooden spoon, stir in pecans, walnuts, and fruit and marinade.
Spoon batter into basins, pressing with a spoon to eliminate air pockets. Bake until a toothpick inserted in center of each cake comes out clean, about 5 hours. Remove cakes from oven, cool for 30 minutes, then carefully turn onto wire racks and cool completely.
Brush cakes with 1 tbsp. each of orange liqueur and cognac. Wrap in plastic wrap and "ripen" for at least a week, brushing every day with 1 tbsp. each of remaining orange liqueur and cognac (alcohol helps to preserve cake). Serve cake as is, or ice with Rolled Fondant. (Store, wrapped in plastic wrap, in refrigerator for up to 1 month.)
Rolled Fondant
Unlike French fondant, which is poured, this icing (of English origin) is rolled out into sheets, and hardens into a satiny-smooth finish. In England, where it is valued both for its decorative possibilities and its ability to seal in moistness, elaborate fondant-covered fruitcakes are often served at traditional weddings.
Ingredients:
1 1⁄2 tsp. powdered gelatin
4 cups confectioners' sugar
1⁄4 cup light corn syrup
1 1⁄2 tsp. glycerine
Nonstick cooking spray (or vegetable oil)
1 tbsp. orange liqueur, such as Grand Marnier
1 tbsp. cognac
1 Classic Fruitcake (this much fondant will cover the cake)
Preparation:
Sprinkle gelatin into 1⁄8 cup water in a small saucepan. Set aside for 5 minutes, then heat over low heat, stirring frequently, until gelatin is dissolved, about 1 minute. Cover to keep warm.
Place sugar in a large bowl. Make a well in the center and add corn syrup and glycerine without mixing. Pour the warm gelatin into the well and mix with a lightly greased rubber spatula or lightly greased wooden spoon until dough becomes too stiff to stir.
Spray hands with cooking spray or rub with a small amount of oil (dough will be sticky). Knead in bowl until all sugar is incorporated. Transfer dough to a lightly greased surface and continue kneading until smooth and satiny. Fondant should be the texture of clay (if it is too dry, add a few additional drops of water; if too sticky, add a bit more confectioners' sugar). Shape into a ball, flatten, and then wrap in plastic wrap. Set aside at room temperature for 20 minutes.
Meanwhile, place fruitcake on a lightly greased surface and brush with orange liqueur and cognac. On a lightly greased surface, roll out fondant into a round, about 1⁄4" thick.
Lift fondant onto fruitcake. (Small tears can be repaired by pressing between your fingers; fondant can also be rerolled at this point.) Mold fondant to cake with your hands, smoothing to avoid finger marks. Trim excess fondant from base. Working quickly (fondant hardens when exposed to air), form excess fondant into a ball and roll out about 1⁄4" thick. Using a sharp knife, cut 2 thick strips and place on cake and bend into the shape of a bow. From remaining fondant, cut holly leaves and roll out tiny berries.
Immediately transfer cake to a serving platter or storage tin. (Store, wrapped in plastic wrap, in refrigerator for up to 1 month.)
Planning ahead is required for this fruitcake. Both its flavor and its shelf life are increased by a week long marination of the fruits and crystallized ginger, and then by infusing the cake with alcohol for another week. For seasonal festivity, try cloaking the cake with Rolled Fondant.
Ingredients:
2 cups pitted dates
2 cups candied lemon rind
2 cups candied orange rind
1 1⁄2 cups dried apricots
1 1⁄2 cups dried calymyrna figs
1 1⁄2 cups candied cherries
1 1⁄2 cups candied pineapple
1 1⁄2 cups candied citron
1 cup crystallized ginger
3 cups raisins
3 cups dried currants
2 1⁄2 cups orange liqueur, such as Grand Marnier
3 cups cognac
2 1⁄2 cups flour
1 tsp. baking powder
3 tbsp. cocoa powder
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground mace
2 tsp. powdered instant espresso
1 lb. butter
2 1⁄4 cups dark brown sugar
9 eggs
1 1⁄4 cups molasses
7 cups pecan halves
7 cups walnut halves
Rolled Fondant, recipe follows
Preparation:
Coarsely chop dates, lemon rind, orange rind, apricots, figs, cherries, pineapple, citron, and ginger; place in a bowl. Stir in raisins, currants, 1⁄2 cup orange liqueur, and 1 cup cognac. Refrigerate for 7 days to allow flavors to develop.
Preheat oven to 225°. Grease 4 10-cup pudding basins (4 1⁄2" × 5 1⁄2"). Line bottom of each with greased parchment paper. Sift together flour, baking powder, cocoa, cloves, cinnamon, mace, and espresso into a medium bowl.
Beat butter with an electric mixer, then gradually add brown sugar, beating until light and fluffy. Beat in eggs, one at a time, then alternately beat in dry ingredients and molasses, a little at a time. (Mixture may look slightly curdled.) Transfer batter to a large bowl. Using a wooden spoon, stir in pecans, walnuts, and fruit and marinade.
Spoon batter into basins, pressing with a spoon to eliminate air pockets. Bake until a toothpick inserted in center of each cake comes out clean, about 5 hours. Remove cakes from oven, cool for 30 minutes, then carefully turn onto wire racks and cool completely.
Brush cakes with 1 tbsp. each of orange liqueur and cognac. Wrap in plastic wrap and "ripen" for at least a week, brushing every day with 1 tbsp. each of remaining orange liqueur and cognac (alcohol helps to preserve cake). Serve cake as is, or ice with Rolled Fondant. (Store, wrapped in plastic wrap, in refrigerator for up to 1 month.)
Rolled Fondant
Unlike French fondant, which is poured, this icing (of English origin) is rolled out into sheets, and hardens into a satiny-smooth finish. In England, where it is valued both for its decorative possibilities and its ability to seal in moistness, elaborate fondant-covered fruitcakes are often served at traditional weddings.
Ingredients:
1 1⁄2 tsp. powdered gelatin
4 cups confectioners' sugar
1⁄4 cup light corn syrup
1 1⁄2 tsp. glycerine
Nonstick cooking spray (or vegetable oil)
1 tbsp. orange liqueur, such as Grand Marnier
1 tbsp. cognac
1 Classic Fruitcake (this much fondant will cover the cake)
Preparation:
Sprinkle gelatin into 1⁄8 cup water in a small saucepan. Set aside for 5 minutes, then heat over low heat, stirring frequently, until gelatin is dissolved, about 1 minute. Cover to keep warm.
Place sugar in a large bowl. Make a well in the center and add corn syrup and glycerine without mixing. Pour the warm gelatin into the well and mix with a lightly greased rubber spatula or lightly greased wooden spoon until dough becomes too stiff to stir.
Spray hands with cooking spray or rub with a small amount of oil (dough will be sticky). Knead in bowl until all sugar is incorporated. Transfer dough to a lightly greased surface and continue kneading until smooth and satiny. Fondant should be the texture of clay (if it is too dry, add a few additional drops of water; if too sticky, add a bit more confectioners' sugar). Shape into a ball, flatten, and then wrap in plastic wrap. Set aside at room temperature for 20 minutes.
Meanwhile, place fruitcake on a lightly greased surface and brush with orange liqueur and cognac. On a lightly greased surface, roll out fondant into a round, about 1⁄4" thick.
Lift fondant onto fruitcake. (Small tears can be repaired by pressing between your fingers; fondant can also be rerolled at this point.) Mold fondant to cake with your hands, smoothing to avoid finger marks. Trim excess fondant from base. Working quickly (fondant hardens when exposed to air), form excess fondant into a ball and roll out about 1⁄4" thick. Using a sharp knife, cut 2 thick strips and place on cake and bend into the shape of a bow. From remaining fondant, cut holly leaves and roll out tiny berries.
Immediately transfer cake to a serving platter or storage tin. (Store, wrapped in plastic wrap, in refrigerator for up to 1 month.)