Fruitcake Base and Four Recipes
rec.food.recipes/Janie McKinney
Adapted from Better Homes and Gardens Creative Ideas: Holiday Cooking, 1988
FRUITCAKE BASE
Makes 11 cups
1 (16-ounce) container candied mixed fruits and peels
2 cups seedless raisins
1 (8-ounce) package chopped dates
1 (8-ounce) container candied cherries, halved
2 (4-ounce) packages coarsely chopped walnuts
1 (6-ounce) package dried apricots, quartered
Toss together all ingredients. Store in covered container.
FLORENTINE FRUIT BARS
Makes 32 bars
2 eggs
1 cup sifted powdered sugar
1/4 cup margarine or butter, melted
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
3 cups Fruitcake Base
1 /2 cup semisweet chocolate pieces
1 teaspoon shortening
In a small mixer bowl beat eggs on high speed until light; gradually beat in sugar. Stir in margarine. Combine flour, baking powder, and 1/4 teaspoon salt; fold into egg mixture along with Fruitcake Base. Spread in a greased 13x9x2-inch baking pan. Bake at 325 degrees F for 30 to 35 minutes, or until golden. Cool. In a small saucepan melt chocolate pieces and shortening; drizzle atop bars. Place in refrigerator 10 minutes to harden chocolate. Cut into rectangles.
COCONUT-FRUIT BARS
Makes 24
3 cups Fruitcake Base
2 tablespoons orange juice
1 (3.5-ounce) can flaked coconut
In food processor bowl or with coarse blade of food grinder, process or grind Fruitcake Base. Combine in bowl with orange juice. Cover and chill 1 hour. Shape into 24 one-inch balls. Roll each ball in coconut. Store in refrigerator.
BANANA-NUT FRUITCAKE
Makes 2 (7-inch) loaves
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 /4 teaspoon salt
1 /4 teaspoon ground nutmeg
1 /2 cup margarine or butter
2/3 cup brown sugar, packed
2 eggs
2 medium bananas, mashed (2/3 cup)
2 tablespoons brandy
1 /2 cup slivered almonds
3 cups Fruitcake Base
In a mixing bowl stir together flour, baking powder, cinnamon, salt, and nutmeg; set aside. In a large mixer bowl beat margarine 30 seconds. Add brown sugar; beat until light. Add eggs, one at a time, beating until smooth after each addition. Combine banana and brandy. Add dry ingredients and the banana mixture alternately to creamed mixture, beating until smooth after each addition. Fold in almonds and Fruitcake Base.
Turn batter into 2 well-greased and floured 7.5x3.5x2-inch loaf pans. Bake at 325 degrees F for 40 to 45 minutes. Cool in pans 10 minutes. Remove from pans; cool on wire rack. Wrap in foil. Store in refrigerator.
FRUITCAKE NUGGETS
Makes about 6 dozen
6 tablespoons margarine or butter, softened
1/2 cup brown sugar, packed
1 egg
2 tablespoons brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 cups Fruitcake Base
1/4 cup brandy or orange juice
3 tablespoons powdered sugar
In a small mixer bowl beat margarine 30 seconds to soften. Add sugar and beat until well combined. Add egg and brandy; beat well. Stir together flour, soda, salt, cinnamon, and cloves; stir into beaten mixture. With scissors, snip Fruitcake Base. Add Fruitcake base to beaten mixture; mix well. Spoon into individual 1 1/2-inch paper baking cups on a baking sheet. Bake at 375 degrees F for 9 to 10 minutes until browned. In a small saucepan combine brandy and powdered sugar. Heat until warm. Brush generously over fruitcake nuggets. Store in tightly covered container.
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