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’Tis the season to be jolly and eat cake!

Posted by & filed under recipe.

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Please enjoy and share this wonderful recipe for the BEST fruit cake by Kim DeSmoker of Vernon, BC.

This recipe has no artificial colours or additives and is dense and moist, like fruit cake should be.

You can wrap the cake well and refrigerate it for up to a month or serve it the next day!

For those who enjoy tradition, the first known fruit cake recipes came from the ancient Romans. From the Middle Ages this special treat was popular all across Europe, and from the 16th century onwards sugar from the American colonies made preservation easier and created an excess of candied fruit, making fruit cakes more affordable.

Dark Fruit Cake

Makes four loaves

  • 500g dark Thompson raisins
  • 500g golden raisins
  • 45g dried apricots
  • 450g dried pineapple
  • 450g dried papaya
  • 250g cranberries
  • 200g dried cherries
  • 500g pecans (chopped)
  • 500g dates (chopped)
  • 500g candied citrus peel
  • ½ cup brandy (to soak the fruit)
  • 4 cups flour
  • 2 cups white sugar
  • 1 lb butter
  • 10 eggs
  • 1 tsp EACH cloves, nutmeg, allspice, salt
  • 1 lemon (juice & rind)
  • 1 orange (juice & rind)
  • ¾ cup grape juice
  • ¼ cup brandy
  • ½ cup molasses

Wash the raisins and dry them well. Chop the fruit and nuts and mix them together, then add the half-cup of brandy and stir well. Allow the mixture of fruit, nuts and brandy to sit overnight. Dredge the fruit and nuts in half the total amount of flour and let stand for at least eight hours.

Preheat the oven to 250° and grease four 5×9 loaf pans well. Line them with waxed paper and grease well again. Cream the sugar and butter, then add eggs and mix well. Add all the remaining ingredients and combine well. Pour the batter over the floured fruit and nut mixture and combine well. Fill the pans no more than three-quarter full. Put a pan of water on the bottom rack of the oven. Let the cakes bake for an hour-and-a-half to two hours, or until a cake tester inserted into the centre of the cake comes out clean. Take the loaves out of the oven and remove them from the pans. Let the loaves cool on a cake rack until they are cold. Wrap well and refrigerate for up to a month or freeze.
IMG_1061

From our families to yours, may the joy of the season bring the very best to each and everyone. Happy holidays!

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blog
’Tis the season to be jolly and eat cake!

Posted by & filed under recipe.

imgres-sq

Please enjoy and share this wonderful recipe for the BEST fruit cake by Kim DeSmoker of Vernon, BC.

This recipe has no artificial colours or additives and is dense and moist, like fruit cake should be.

You can wrap the cake well and refrigerate it for up to a month or serve it the next day!

For those who enjoy tradition, the first known fruit cake recipes came from the ancient Romans. From the Middle Ages this special treat was popular all across Europe, and from the 16th century onwards sugar from the American colonies made preservation easier and created an excess of candied fruit, making fruit cakes more affordable.

Dark Fruit Cake

Makes four loaves

  • 500g dark Thompson raisins
  • 500g golden raisins
  • 45g dried apricots
  • 450g dried pineapple
  • 450g dried papaya
  • 250g cranberries
  • 200g dried cherries
  • 500g pecans (chopped)
  • 500g dates (chopped)
  • 500g candied citrus peel
  • ½ cup brandy (to soak the fruit)
  • 4 cups flour
  • 2 cups white sugar
  • 1 lb butter
  • 10 eggs
  • 1 tsp EACH cloves, nutmeg, allspice, salt
  • 1 lemon (juice & rind)
  • 1 orange (juice & rind)
  • ¾ cup grape juice
  • ¼ cup brandy
  • ½ cup molasses

Wash the raisins and dry them well. Chop the fruit and nuts and mix them together, then add the half-cup of brandy and stir well. Allow the mixture of fruit, nuts and brandy to sit overnight. Dredge the fruit and nuts in half the total amount of flour and let stand for at least eight hours.

Preheat the oven to 250° and grease four 5×9 loaf pans well. Line them with waxed paper and grease well again. Cream the sugar and butter, then add eggs and mix well. Add all the remaining ingredients and combine well. Pour the batter over the floured fruit and nut mixture and combine well. Fill the pans no more than three-quarter full. Put a pan of water on the bottom rack of the oven. Let the cakes bake for an hour-and-a-half to two hours, or until a cake tester inserted into the centre of the cake comes out clean. Take the loaves out of the oven and remove them from the pans. Let the loaves cool on a cake rack until they are cold. Wrap well and refrigerate for up to a month or freeze.
IMG_1061

From our families to yours, may the joy of the season bring the very best to each and everyone. Happy holidays!

Tags: , , , , , , , , , , ,



Leave a reply:

  • (will not be published)

XHTML: You can use these tags: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>