California Fruitcake Recipes

CALIFORNIA FRUITCAKE

Steps:

• Combine first 5 ingredients in large bowl.
• Add remaining ingredients over fruit and lift from bottom to stir.
• Bake in well greased angel food pan at 250 degrees for 1 1/4 hours or until well browned on top.

THE FANNY FARMER DARK FRUITCAKE

Steps:

• Set oven to 325 degrees F.
• Butter two 9 x 5-inch loaf pans.
• Line the pans with foil, then butter the foil.
• Cream the butter or shortening.
• Add in brown sugar; beat until light.
• Add in lemon extract and eggs and beat well.
• Stir in molasses and blend to combine.
• In a small bowl combine the flour with baking soda, cinnamon, allspice, mace, cloves and salt; beat into the creamed mixture until combined.
• Add in milk; beat until combined.
• Stir in the candied fruit, candied cherries, candied citron, dates or raisins and nuts; mix well.
• Transfer/divide the batter between the two pans.
• Bake for 1 to 1-1/4 hours or until the loaves test done.
• Turn out onto racks to cool.
• When completely cooled wrap well and store in an airtight container.
• BRANDIED FRUIT CAKE OPTION; soak two large pieces of cheesecloth in brandy.
• Wrap each fruit cake in the cheesecloth covering all sides, then wrap well in foil.
• Moisten the cheesecloth with additional brandy every few days for about a week.

CALIFORNIA FIG FRUITCAKE

Steps:

• Combine figs, raisins, dates, pears & pineapple in a large bowl with the sherry. Marinate overnight at room temp covered with plastic wrap.
• The next day, simmer apricots in nectar 10 minutes & then cool. Drain marinated fruits (save sherry!) & add apricots after draining (add nectar to drained sherry).
• Grease & line bottom of 5 baby loaf pans (5 5/8 x 3 1/4 x 1 7/8 inch) with brown paper (grease again after laying paper in pans). I have used a 12 cup bundt pan with good results - increasing cooking time by 30 minutes & then checking with toothpick.
• Sift together 1 1/2 cups flour, baking powder & cinnamon.
• In a large mixing bowl, cream butter & sugar until light & fluffy. Beat in eggs, one at a time, beating well after each addition. Add Lemon extract or zest & vanilla & mix. Add flour, baking powder & cinnamon to wet ingredients & mix lightly to make batter.
• Using remaining 1/4 cups of flour to dredge fruits & nuts in a separate bowl.
• Add fruit & nuts to batter & blend well.
• Pour into prepared pans & place in COLD oven on middle rack. Put a pan of cold water in bottom of oven & turn oven on to 250 degrees F.
• Bake 2 hours until golden & tester comes out clean. Cool cakes on wire rack. Remove brown paper while still warm.
• Wrap each fruitcake in cheesecloth moistened with sherry/nectar & then in heavy weight aluminum foil.
• Refrigerate 2 to 4 weeks, moistening with sherry when cheesecloth seems to be getting dry.
• For gift-giving, overwrap with red cellophane & top with a bow.