Fruitcake!

I am posting this recipe here because I have gotten so much clamor from family about loving this fruitcake that I felt a need to share this recipe, which I also got online anyway, but tweaked a little bit. It looks pretty doesn’t it? 🙂

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Fruitcake!

Fruitcake Recipe

32 ounces/1 kilo of glazed fruits
8 ounces candied cherries
3 cups of raisins
1/2 cup orange juice
1/2 cup brandy (more for basting)
3 1/2 cups all purpose flour
1 1/2 teaspoon cinnamon
2 teaspoons nutmeg
1/4 teaspoon cloves
1/2 teaspoon all spice
1/2 teaspoon mace
1 teaspoon baking powder
1/2 teaspoon salt
1 cup + 6 tablespoons of room temperature butter
2 cups brown sugar
1/2 cup maple syrup
5  eggs separated
2 cups or more of preferred nuts

Makes 5 loaf pans. Butter the loaf pans, place parchment, then butter again. Set aside. Mix together the first 5 ingredients and let this soak for a few hours. Set aside. Mix together the next 8 ingredients, and sift 3 times to break up the spices.  In a big bowl (enough to accommodate everything including the fruits), cream the butter and the sugar along with the maple syrup until  light. Add in the egg yolks and mix. Put in all of the fruits, plus the nuts. Mix. Now in a separate bowl, whip up the egg whites until soft peaks are formed. Mix into the dough.

Place the mixture into the 5 pans. Let these rest overnight. Then bake in a preheated oven at 170 degrees celcius for 3.5 hours. Ensure that the last 2.5 hours of cooking, the fruitcake is covered. Cool. For 7 days, continue basting the fruitcake with brandy. You may opt to do this every week for several months as well.

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