Mrs Mauss Fruitcake Recipes

MRS. MAUS'S FRUITCAKE

Steps:

• Heat oven to 275 degrees. Butter five 6-by-2-inch round cake pans. Butter five strips of 18-by-3-inch parchment paper to form a collar for each pan.
• Cream butter and 2 cups sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time. Mix in molasses and 2 cups of candied fruit, blending well. Remove batter to a large bowl and add one-quarter of the nuts. Sift in flour and allspice 1 cup at a time, mixing well between additions. Add remaining candied fruit and nuts, stirring with a spoon. Divide batter evenly among pans; bake until a toothpick inserted in the center comes out clean, 3 to 3 1/2 hours. While still warm, brush with 1/3 cup brandy mixed with remaining 1 tablespoon sugar. Let cool on wire rack.
• Gently remove cakes from pans and remove paper collars. Decorate cakes with glaceed fruits and candied cherries and kumquats. Heat apricot jam and remaining 1/3 cup brandy in a small saucepan over medium heat. Strain and brush over fruits to hold in place.

MRS. HARVEY'S WHITE FRUITCAKE RECIPE

Steps:

• Chop nuts and fruit into medium-size pieces; dredge with 1/4 cup of flour.
• Cream butter and sugar until light and fluffy.
• Beat in eggs.
• Sift together remaining flour and baking powder; fold into butter, sugar and egg mixture.
• Stir in vanilla and lemon extracts.
• Blend in fruit and nuts.
• Grease a 10-inch tube pan. Line with parchment, waxed paper or foil, grease again.
• Pour batter into prepared pan.
• Place in cold oven and bake 2 to 3 hours @ 250 degrees.
• Check cake after 1 hour and then again in 30 minutes.
• When done, remove from oven and cool in pan.
• Note: We also baked this as cupcakes, check these after 30 minutes.