| 209 | 210 | 211 | 212 | 213 |
| 1 | 176 | 352 | 527 | 703 |
|
Creole Christmas Fruitcake
FOR THE SIMPLE SYRUP
2
2
1
Cup Sugar
Cup Water
Strips zest of 2 lemons; (abt 3 tbspns)
Juice of 2 lemons; (abt 1/4 cup)
FOR THE CAKE
1
(
Pound Combination of dried fruits
such as blueberries; cranberries,
Cherries; raisins, and chopped apricots)
1
2
4
8
1
Pound Unsalted butter; room temperature
Cup Sugar
Ounce Almond paste
Large Eggs
Cup Grand Marnier or other orange−flavored
Liqueur
4
2
1
1
1
1
1
1
1
Cup Flour
Teaspoon Baking powder
/4 Teaspoon Salt
/4 Teaspoon Cinnamon
/8 Teaspoon Fresh grated nutmeg
Cup Silvered blanched almonds
Cup Pecans pieces
Cup Walnut pieces
/2 Cup Bourbon
Make a simple syrup by combining the sugar and water in a medium−size
heavy−bottomed saucepan over medium−high heat. Add the lemon zest and juice
and bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes and
remove from the heat. Combine the dried fruits together in a large mixing
bowl. Pour the simple syrup over them, toss to coat, and let steep for 5
minutes. Strain and reserve the syrup. Creme the butter, sugar, and almond
paste together in the bowl of an electric mixer fitted with a paddle at low
speed, occasionally scraping down the sides of the bowl. Beat until the
mixture is fluffy and smooth, about 2 minutes. Add the eggs one at a time,
mixing in between each addition on low speed and scraping down the sides of
the bowl as necessary. Add 1/2 cup of the Grand Marnier and mix to
incorporate. Combine the flour, baking powder, salt, cinnamon, and nutmeg in
a medium−size mixing bowl and blend well. Add this mixture 1/2 cup at a time
to the butter mixture with the mixer on low speed, each time mixing until
smooth, about 2 minutes. Scrape down the sides of the bowl as necessary. The
batter will be thick. Add the warm fruit and all the nuts a little at a
time, mixing well. Scrape down the sides of the bowl and the paddle. Preheat
the oven to 350 degrees. Lightly grease twelve 1−pound loaf pans. Spoon
about 1 cup of the batter into each pan. Bake until golden and the tops
spring back when touched, about 45 minutes (rearranging them after 25
minutes if necessary to brown evenly). Cool for 10 minutes in the pans.
Remove cakes from the pans and cool completely on wire racks. Wrap each cake
Creole Christmas Fruitcake
183
Page
Quick Jump
|