Preparation / Directions:
Baker's Joy cooking spray (the kind that has flour and oil in one easy to
use
spray can) you will thank me for this if you have EVER tried to grease and
flour a tube pan.
Chop fruit by hand is best though when in a rush I do this in a food
processor...you want the fruit small to medium 1/4 to 1/2 inch chunks. Chop
nuts mix all three of these together...you actually have most of the work
done now...Now is a good time to do your pans and light your oven...set your
oven at 270 F...(low temperature but it cooks a long time so please do not
cook in a hotter oven or all your work will be
for naught)
Beat eggs and set to the side, (it is good if you have 2 mix-masters to do
this at the last the eggs keep their fluff more adding lightness to your
cake)...cream together butter, sugar, and baking powder...now add your flour
a little at a time alternating with the beaten eggs and adding the Lemon
Extract in...Mix together well...WITH A SPOON mix together batter with fruit
and nuts making sure to coat the fruit with
the batter...this takes a good 5 minutes of hand mixing making sure you have
it done thoroughly.
You may use a variety of pans for this recipe...3 6-7 inch loaf pans.
Smaller or larger to your liking...you will have to watch your time if you
change the size and kind of pan...but don t be afraid to experiment...the
only kind of pan we have found does not work well is a bunt pan...the sharp
ridges and the fruit is incompatible...2 angle
food or tube pans work the very best. (Here's where you will thank me...use
the BAKER'S JOY cooking spray and coat both pans lightly (sides, bottom,
tube)
Spoon cake mixture evenly into pans...it is a very thick batter and you
should drop it gently on the floor (PLEASE be sensible here 3 to 4 inches is
more than enough
height for doing this) or cabinet to set the cake before baking (this may
take several small drops to even everything out per pan).
Finally Bake at 270 F for 2 hours...(this is a great time to make you a
cocktail and take a nice hot bubble-bath) if your oven is running hot start
checking it at 1 1/2 hours...cake is done when a clean straw is pulled out
of
the middle of the cake (a little harder to do with all that pesky fruit in
the way).
Remove from oven and let stand for at least 30 minutes...if the pan you are
using is solid...run a knife along the outer edge to loosen from sides...get
out a big piece of aluminum foil and flip the pan over onto the foil...now
stuff the hole (now you know why an angel food cake pan works best...the
hole) with cotton balls...please use
fresh clean ones...not the ones out of the aspirin bottle. OK, this is
where
the cake gets really good...saturate the cotton with the alcoholic beverage
of your choice (Brandy, Bourbon, or Rum work best - have never tried Gin,
Vodka, or Tequila).
Nah, stick to the woody dark liquors...much better flavor...now wrap tightly
in the foil
making sure all is covered and well protected...may be served after 48 hours
of soaking...OR you can freeze this and serve it all year...By the way, for
those of you that prefer not to use the alcohol...dont...you don t need the
cotton either but I would wait at least 3 hours before serving to let it
cool
and firm up completely...
Ok there you have it the Fruitcake even people who don t like fruitcake
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