December 26, 2016

Fruitcake Tute


We all know what we like to do best in the kitchen... EAT!!

How about I show you how to cook up a mouth watering fruitcake!
DON'T say YUCK just yet!!
This is NOT your A-Typical fruitcake!  This one gets raves by the most stubborn - mule headed people who don't like fruitcake! Trust me!
Are you ready?? OK.. Let's get started!
You have to get out your ingredients!
7 extra large eggs
2 cups sugar
2 cups self rising flour
1 pound candied red cherries
1 pound candied pineapple
1 pound chopped dates
2 pounds pecan halves
Butter
Now get your tools ready!
Large pan for mixing the batter... I use my dishpan!
Sifter - YES, you WILL need one!
Mixing Bowl
Mixer
Bundt Cake Pan
2 disposable medium sized aluminum rectangle baking pans
1 large round Christmas tin
Saran Wrap
Wax paper
Parchment Paper
Scissors
Ink pen

The first thing we are going to do is turn our oven to Bake and 300 degrees!
Then we are going to cut paper bottoms for our baking pans so the cake does not stick!
Take your ink pen and sit your bundt pan on the parchment paper and trace around the outer edge of the bottom.  Do the same thing for the disposable pans.

Don't forget to draw the inner well of the bundt pan!

Cut these shapes out!
Next we will butter all 3 pans... even the bottoms! And don't forget to give the walls of the well on the bundt pan a good buttering!

Now place those paper bottoms down inside the pans!

It is time to make cake!!!
Open your candied cherries, pineapple and dates and put them in the bottom of your large pan!  Be sure and move them around with your hand to mix them up well.  No large lumps of one fruit stuck together!

Next we will put the 2 cups of sugar in our mixing bowl and crack all 7 eggs in on top of it!

Beat these together until good and frothy!

Now you will sit your sifter down on the fruit and put those 2 cups of self rising flour in it!
If you do not have a sifter, do NOT attempt to make this cake until you run to Walmart and get you one!
Trust me, it DOES make a difference!

Sift your flour over the fruit and then stir it in until all fruit is well coated!

Now add the egg and sugar mixture and mix together until there is no sign of any dry flour anywhere!

NOW comes the BEST part!!
Add those 2 pounds of pecan halves!

Do NOT chop chop with your spoon because you want these halves to remain in tact as much as possible!
Delicately stir the pecan halves in to the cake batter until they are all coated and mixed in well!

Ladle the cake batter in to your pans.  Do not pack the batter down tightly.

You will have enough batter for the bundt and both disposable pans.

Clean the rims of the bundt pan and the outer edges of the disposable pans because if you don't, you will have thick globs of cake to contend with when it comes out of the oven if you don't!

Place the disposable pans on a cookie sheet and place all 3 cakes in the oven together! 
 Bake on 300 degrees for 1 hour and 30 minutes!

YUM YUM YUM!!!
Who wants cake!!!


Let the cakes cool for 30 minutes and then take a butter knife around the edges to turn the cake loose from the walls.
  

Don't forget the well!

You can gently tug on the outer edge of the disposable pans to get them started and then finish with your butter knife.

Then allow the cakes to cool for another hour.
Turn the cakes out and remove the paper bottoms.
I turn the small cakes out in my hand.  be careful... They might try to fall apart!

Turn the bundt cake out on to a plate.

After you remove the paper bottoms, return them to their pans to cool for one more hour! Being in their pans to cool keeps them from falling in to a million pieces until they are good and cool! Once they are cool, they will stay just fine!

It is time to get them ready to travel to a far away place!
YES, they travel so WELL!

I use the wax paper and cut a sheet to lay across the tin.  I cut a 2nd sheet and lay it across the tin in the opposite direction.

As you can see, a bundt size cake fills up a large tin to the rim!

Makes a VERY nice gift!
And she is ready to go to Montana to my friend Martha!
I know.. it is a Christmas tin and Christmas is past... but hey, it is all I had! :)

For the smaller cakes, I put them in to a brand new disposable pan after I wrap them well in Saran Wrap!
OR I simply put one under my domed cake plate and EAT it!! ha!
Now!! WHO is hungry for cake???

4 comments:

Gene Black said...

I am one of those "I don't like fruitcake!" stubborn folks. But I have had yours and I love it.

Carol- Beads and Birds said...

I LOVE good fruitcake but never make it because no one else likes it and I would eat the entire cake myself. Gluttony at it's worst!!

CAESAR SHOP said...

Thank you for sharing in this article
I can learn a lot and could also be a reference
I hope to read the next your article updates

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