MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Favorite Holiday Fruitcake
Categories: Cakes, Nuts, Fruits, Citrus, Dairy
Yield: 1 Loaf

1 ts Baking soda
1 c Dairy sour cream
1 c Chopped dates
2 c Raisins
1/2 c Chopped glazed cherries
+=OR=+
1/2 c Chopped dried sweetened
- cranberries
1 c Chopped walnuts
2 c All-purpose flour; divided
- in 1/4 c & 1 3/4 c
1/2 c Butter
1 c Granulated sugar
1 lg Egg; room temperature
Grated rind of one orange
1 ts Salt
2 oz Brandy; opt

Preheat oven to 325ºF/163ºC.

Line a 9" X 5" loaf pan with greased parchment paper or
brown baking paper, cut to fit the pan.

Place one piece to run the length of the pan and stand up
above the rim about an inch. Place the other piece or
pieces to cover the other sides.

(When the cake comes out of the oven, you can easily
remove it by holding the sides of the paper and lifting
the cake out of the pan.)

In a small bowl, mix together the baking soda and sour
cream; set aside.

Combine the dates, raisins, cherries, and nuts with 1/4
cup of the flour and toss to coat the fruit and nuts. Set
aside.

Beat together the butter and sugar until fluffy. Mix in
the egg, then the orange rind, then the sour cream/baking
soda mix. Add the flour and the salt and mix together.
Combine fruit/nut mixture with creamed ingredients and mix
well to distribute the fruit and nuts evenly.

Pour batter into a prepared 5" X 9" loaf pan and bake at
325ºF/163ºC for one and a half to two hours or until a
wooden skewer inserted into the center comes out clean.
Place a pan of water in the oven when the cake goes in.
Water may need to be replenished during baking.

Wrap tightly with aluminum foil and plastic wrap to store.
If you want, you can sprinkle on a few ounces of brandy or
bourbon, especially if you would like to store the fruit
cake for a while.

RECIPE FROM: http://www.simplyrecipes.com

Uncle Dirty Dave's Archives

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//Hello Dave, //

*01.12.21* *10:57:00* in area *COOKING*
*All* Theme *"Nat'l Fruitcake Month - 4"*.

Favorite Holiday Fruitcake. Categories: Cakes, Nuts, Fruits, Citrus, Dairy Yield: 1 Loaf 1 ts Baking soda 1 c Dairy sour cream 1 c Chopped dates 2 c Raisins 1/2 c Chopped glazed cherries +=OR=+ 1/2 c Chopped dried sweetened
- cranberries 1 c Chopped walnuts 2 c All-purpose flour; divided - in 1/4 c & 1 3/4 c 1/2 c Butter 1 c Granulated sugar 1 lg Egg; room temperature Grated rind of one orange 1 ts Salt 2 oz Brandy; opt Preheat oven to 325-#F/163-#C.
Line a 9" X 5" loaf pan with greased parchment paper
or brown baking paper, cut to fit the pan. Place one piece to run the length of the pan and stand up above the rim about an inch. Place the other piece or pieces to cover the other sides. (When the cake comes out of the oven, you can easily remove it by holding the sides of the paper and lifting the cake out of the pan.) In a small bowl,
mix together the baking soda and sour cream; set aside. Combine the dates, raisins, cherries, and nuts with 1/4 cup of the flour and toss
to coat the fruit and nuts. Set aside. Beat together the butter and sugar until fluffy. Mix in the egg, then the orange rind, then the sour cream/baking soda mix. Add the flour and the salt and mix together. Combine fruit/nut mixture with creamed ingredients and mix well to distribute the fruit and nuts evenly. Pour batter into a prepared 5"
X 9" loaf pan and bake at 325-#F/163-#C for one and a half to two hours or until a wooden skewer inserted into the center comes out clean.
Place a pan of water in the oven when the cake goes in. Water may need to be replenished during baking.

Is this typical high temperature for microwave-oven, Dave?..

2All: How to change recipe for mechanical microwave-oven?

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Denis Mosko wrote to Dave Drum <=-

//Hello Dave, //

Favorite Holiday Fruitcake. Categories: Cakes, Nuts, Fruits, Citrus, distribute the fruit and nuts evenly. Pour batter into a prepared 5"
X 9" loaf pan and bake at 325-#F/163-#C for one and a half to two hours or until a wooden skewer inserted into the center comes out clean.
Place a pan of water in the oven when the cake goes in. Water may need to be replenished during baking.

Is this typical high temperature for microwave-oven, Dave?..

The temperatures and timings are for a conventional (non-convection)
oven. I doubt you could do this in a standard microwave.

2All: How to change recipe for mechanical microwave-oven?

If you mean a "standard" microwave oven - I don't think it can be done.

If you mean a convection equipped microwave then drop the baking temp
to 300ºF/145ºC

Here's a fruitcake recipe designed for the microwave:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy 5 minute Christmas fruit Cake
Categories: Cakes, Desserts, Fruits, Nuts
Yield: 1 cake

2 c Maida (A-P Flour)
3 tb Cocoa powder
1/2 ts Baking soda
1 ts Baking powder
1/4 ts Ground cinnamon
1/2 c Water
1/2 c Brown sugar
1/2 c Craneberry juice
1/4 c Oil
1/4 c Curd (yoghurt)
4 tb Honey

MMMMM----------------------FRUITS & NUTS-----------------------------
1/2 c Dried fruits; raisins,
- dates, cherries, cranberry
- raspberries
3 tb Nuts; pecans/walnuts, cashew
- almonds, pistachios

First soak all dried fruits in 1/2 cup cranberry juice.

Cover and keep aside for few minutes till we assemble
all the ingredients to make cake.

Take water in a microwave safe bowl and micro high for a
minute till the water is hot.

Mix hot water in previously soaked dried fruits and nuts
and let it steep for few minutes.

For mixing wet ingredients into soaked fruits, add honey
and brown sugar to this.

Next mix in oil. Stir well and keep aside.

In the meantime, for mixing dry ingredients take all
purpose flour/maida, cocoa powder, baking soda, baking
powder, cinnamon powder in a bowl and mix well.

Sieve/sift it twice.

Now mix wet and dry ingredients together nicely with
spatula and mix both well.

Add curd (yoghurt) and mix it well again.

Take a microwave safe bowl/tin, brush all side with oil.

Place butter paper covering the bowl/tin for making
cake.

Pour the batter in till the half way.

If required use 2 small bowls/tins. As the cake would
need space to rise.

Preheat the microwave for a minute.

Place the bowl/tin inside the microwave and set the
timer for 5 mins.

Micro high the cake for 5 minutes and when it is done,
leave it inside the hot microwave with a standing time
of 5 mins.

Remove it from oven, and check with a toothpick
inserted.

If it comes out clean it's ready.

Allow it to cool completely. Invert it on a plate, slice
it and enjoy.

Notes: Don't fill the microwave safe bowl to the brim. As
the cake rises, just fill it half way. Or divide the
batter in two bowls and micro it.

After you take the cake out of the microwave, allow the
cake to cool completely before slicing it.

Author: Lata Lala

RECIPE FROM: https://yummytalesoftummy.com

Uncle Dirty Dave's Archives

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