fruitcake...

If I had to choose the most terrible cake in the world ( I know, no such thing!) I would give my hands down to fruitcake. I just dislike the taste of the dried fruit mix I guess. I mean, its dehydrated fruit, fruits are supposed to be juicy, fleshy,supple, plump and colorful, but dried fruit, aargh, horrible looking things...

A few years back, I dissected a box of dried fruit mix, separated the components, just to check what is in it, yes of course , the standard . Let's see, raisins, currants, sultanas, cherry, orange peel and the likes. I eat all of these listed here, maybe I just dislike them together, I suppose, up till last week where I bought the BHG Pink Plaid Cookbook and found this particular recipe, which is also published on their site.

What attracted me to the recipe was:

1. The long list of ingredients, which 1/4 of a teaspoon of this, a teaspoon of that became a contributing factor to the long list.

2. It consisted of the dried fruit mix, and other dried fruits and nuts!

3. Very little flour.

4. So,so little butter!

My mother, an aficionado of fruitcakes and the likes of any dried for of fruit, was more than happy when I announced that I was going to bake my first baked good consisting the dried fruit mix from the box! So below is the recipe taken from the site, but I think a cook would not mind the addition of the Pink Plaid cookbook in their library!

Fruitcake from bhg.com

Ingredients

* 1-1/2 cups all-purpose flour
* 1 teaspoon ground cinnamon
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground allspice
* 1/4 teaspoon ground cloves
* 3/4 cup diced mixed candied fruits and peels
* 1/2 cup raisins or snipped pitted dates
* 1/2 cup candied red or green cherries, quartered
* 1/2 cup chopped pecans or walnuts
* 2 eggs
* 1/2 cup packed brown sugar
* 1/2 cup orange juice or apple juice
* 1/3 cup butter, melted
* 2 tablespoons mild-flavored molasses
* Brandy or fruit juice

Method

1. Grease and lightly flour an 8x4x2-inch loaf pan (or two 5 3/4x3x2-inch loaf pans). Set pan(s) aside.

2.In a large mixing bowl stir together flour, cinnamon, baking powder, baking soda, nutmeg, allspice, and cloves. Add fruits and peels, raisins, cherries, and nuts; mix ingredients well.

2. In another mixing bowl beat eggs; stir in brown sugar, juice, butter, and molasses until combined. Stir into fruit mixture. Pour batter into the prepared pan(s). (The smaller pans will be quite full.)

3. Bake in a 300 degree F oven for 1-1/4 to 1-1/2 hours for the 8x4x2-inch pan, 55 to 65 minutes for the 5-3/4x3x2-inch pans, or until a wooden toothpick comes out clean. If necessary, cover pan(s) loosely with foil the last 10 to 15 minutes of baking to prevent overbrowning. Place cake in pan(s) on a wire rack and cool thoroughly.

4. Remove cake from pan(s). Wrap cake in brandy- or fruit juice-moistened 100-percent-cotton cheesecloth. Overwrap with foil. Store in the refrigerator for 2 to 8 weeks to mellow flavors. Remoisten cheesecloth with brandy or fruit juice weekly or as needed. Makes 16 servings.

( http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R034750 )


...and this was what I got:






I actually ate the thing! Not because I made it, but maybe because I baked the batter in a brownie pan, so the cake has a shallow depth, it became more like a FRUITCAKE slice to me, and it was alright, the goods finished within one and a half days, the shorter the shelf life of any baked goods in my kitchen means, I have a fan for the goods! :-)

Well, I might, I stress on the word might try and baked other fruitcakes, but as far as I am concerned, I have used mixed dried fruit before and it turned out alright! Wohooooooooo!

P/S: If you are like me, dislike fruitcakes and mince pies , even at Christmas try this. Next dried fruit challenge, mince pies!