As holidays near, thoughts turn to spice cake, fruitcake - Pittsburgh Tribune-Review

As holidays near, thoughts turn to spice cake, fruitcake - Pittsburgh Tribune-Review: Black Fruitcake

For Pat Nolan, New Kensington, Westmoreland County. From Annie Mathe, Cranberry, Butler County, who writes, "Although this seems like a long, complicated recipe, it really isn't that difficult to make and is worth the effort for a true fruitcake lover. I found this recipe in the newspaper in 1993 and decided to try it. I make it for Christmas every year, and it is always a hit with my family and friends.

"You have to make it in November to get the true mellowing of the rum and brandy. You really could make them in June and store them away. I still have one from last year that I open up occasionally just for a taste.

"Anyone that comes to my house and is a true fruitcake phobic is forced to take just one bite, and invariably they say, 'Wow, that is different than any fruitcake I have ever tasted.' Then they ask for another piece. I do tend to go light on the cherries and heavy on the nuts and rum and brandy (I use both). That always helps."

1 pound candied pineapple
1/2 pound candied cherries
1/4 pound (4 ounces) candied citron
1/8 pound (2 ounces) candied orange peel
1/8 pound (2 ounces) candied lemon peel
1 pound golden raisins
1/2 pound seeded raisins
1/4 pound currants
1/4 pound shelled almonds
1/4 pound shelled walnuts or pecans
1/2 cup dark rum or brandy, more for soaking cake
Vegetable cooking spray
2 cups flour, divided
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
5 large eggs
1 tablespoon milk
1 teaspoon almond extract
1/4 pound (1 stick) butter
1 cup granulated sugar
1 cup firmly packed brown sugar

To prepare the fruit: Prepare the fruits and nuts the day before because it is a long job and you must soak them overnight. Cut the pineapple into thin wedges, the cherries in half and the citron, orange and lemon peels into thin strips. Pick over the raisins and currants to remove any stray stems or seeds. Cut the nuts coarsely, using a sharp knife. Do not use a food processor, or they will be too fine. Soak the fruit and nuts overnight in 1/2 cup rum or brandy.

To prepare the cake: Place the pan or pans to be used on a piece of brown grocery paper and trace the bottom(s), using a pencil. Cut out the tracing. Coat the pan(s) with vegetable cooking spray, then spray the paper and place it in the bottom of the pan(s). Here are the sizes you can use: one 10-inch tube pan; 2 loaf pans (9 by 5 by 2 1/2 inches each); 3 small bread pans (8 by 3 7/8 by 2 3/8 inches).

Heat the oven to 275 degrees.

Measure 1 1/2 cups flour and sift it with the spices and baking soda. Put the remaining flour in a large bowl and toss it with the fruit and nuts. This is important -- it keeps the fruit from sticking together.

Beat the eggs lightly, and mix with the milk and almond extract. Reserve. In a medium bowl, cream the butter until soft. Gradually beat in the granulated and brown sugars, and beat until light and fluffy. Stir in the egg mixture, then the flour mixture until well blended.

Pour the batter over the fruit mixture and mix well, using a heavy-duty wooden spoon. Spoon the batter into the prepared pan(s) and press firmly, using your palm. This will create a firm, compact cake that is easy to cut.

If you use a 10-inch tube pan, use all of the batter. Bake for 3 hours and 15 minutes. This gives you a large 5 1/2-pound cake.

If you use the 9- by 5-inch loaf pans, put half the batter in each pan. Bake for 2 hours and 15 minutes.

If you use the 8- by 37/8-inch bread pans, put 1/3 of the batter in each. Bake for 2 hours.

After the cake(s) come out of the oven, they should stand for a full half-hour before turning out of the pan. Turn upside down on a wire rack and peel the paper off carefully.

For storing the cakes: When the cakes are stone cold, wrap in a layer of cheesecloth. Place on a large square of aluminum foil. Pour a few tablespoons of rum or brandy over the cakes, enough to dampen the cloth. Then wrap tightly in foil, and place in a tin or crock. Keep in a cold spot, such as an attic or fruit cellar. For great flavor, pour a little more liquor over the cakes every week or couple of weeks.

Do not serve the cakes until they have mellowed for at least a month. They cakes will keep almost indefinitely.

- Sent using Google Toolbar