Post by marlaoh on Oct 25, 2002 5:36:31 GMT -6
Christmas Cheater's Fruitcake
From www.recipegoldmine.com
So very moist and fruity, it tastes like a cross between a pudding and a cake. Instead of running all over town to buy dried fruit, nuts and other key ingredients for traditional fruitcake, you just use a jar of store bought mincemeat. Apples contribute to the moist texture of this sensational cake. A word of warning: use the 10-inch Bundt pan (the old-fashioned mould-shaped pan with sloping sides and a hole in the middle), or be prepared to adjust the baking times. Be careful not to undercook this cake; it should take the full baking time described here.
1 cup unblanched almonds
3 apples, peeled, cored and thinly sliced
3/4 cup butter, at room temperature
1 cup packed brown sugar
4 eggs
3 cups all purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. grated nutmeg
1/2 tsp. salt
3 cups mincemeat
Icing sugar
Spread almonds in single layer on ungreased baking sheet. Toast in preheated 350 F. oven 10 minutes or until fragrant. Cool. Coarsely chop in food processor or by hand.
In bowl, combine almonds and apple slices.
In separate large bowl, cream butter and sugar until light. Beat in eggs, one at a time, scraping down sides occasionally.
In separate bowl, combine flour, cinnamon, baking soda, ginger, nutmeg and salt. Stir into butter mixture alternately with mincemeat until well combined. Stir in apple mixture. Pour into greased 10-inch Bundt pan. Smooth top with spatula.
Bake in preheated 350 F. oven about 1 1/2 hours or until cake tester inserted in centre comes out clean and cake bounces back when pressed with thumb. (If cake becomes too dark on top during baking, cover with foil.) Let cool in pan on rack. Turn out onto serving plate and dust with sifted icing sugar. Cake can be wrapped in brandy-soaked cheesecloth and stored in airtight container for up to 1 week, or be frozen for up to 3 months. Makes about 14 servings.
From www.recipegoldmine.com
So very moist and fruity, it tastes like a cross between a pudding and a cake. Instead of running all over town to buy dried fruit, nuts and other key ingredients for traditional fruitcake, you just use a jar of store bought mincemeat. Apples contribute to the moist texture of this sensational cake. A word of warning: use the 10-inch Bundt pan (the old-fashioned mould-shaped pan with sloping sides and a hole in the middle), or be prepared to adjust the baking times. Be careful not to undercook this cake; it should take the full baking time described here.
1 cup unblanched almonds
3 apples, peeled, cored and thinly sliced
3/4 cup butter, at room temperature
1 cup packed brown sugar
4 eggs
3 cups all purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. grated nutmeg
1/2 tsp. salt
3 cups mincemeat
Icing sugar
Spread almonds in single layer on ungreased baking sheet. Toast in preheated 350 F. oven 10 minutes or until fragrant. Cool. Coarsely chop in food processor or by hand.
In bowl, combine almonds and apple slices.
In separate large bowl, cream butter and sugar until light. Beat in eggs, one at a time, scraping down sides occasionally.
In separate bowl, combine flour, cinnamon, baking soda, ginger, nutmeg and salt. Stir into butter mixture alternately with mincemeat until well combined. Stir in apple mixture. Pour into greased 10-inch Bundt pan. Smooth top with spatula.
Bake in preheated 350 F. oven about 1 1/2 hours or until cake tester inserted in centre comes out clean and cake bounces back when pressed with thumb. (If cake becomes too dark on top during baking, cover with foil.) Let cool in pan on rack. Turn out onto serving plate and dust with sifted icing sugar. Cake can be wrapped in brandy-soaked cheesecloth and stored in airtight container for up to 1 week, or be frozen for up to 3 months. Makes about 14 servings.