Noel Fruitcake You Have To Try

Sunday, December 8, 2013

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Noel Fruitcake

"Don't like fruitcake? You might also exchange your mind with this one."

Ingredients :

three half of cups sifted all-cause flour
1 1/four teaspoons baking powder
1 teaspoon salt
2 teaspoons floor cinnamon
1/four teaspoon floor cloves
1 1/four cups raisins
1 cup chopped pecans
12 oz dried apricots, chopped
8 ounces candied cherries, halved
4 oz. Candied lemon peel
4 oz candied orange peel
1/2 cup orange juice
1 cup jellied cranberry sauce
1 half of cups shortening
2 1/2 cups packed light brown sugar
5 eggs
1 1/2 cups chopped cranberries

Instructions :

Prep : 30M	Cook : 16M	Ready in : P30D

Preheat oven to 300 tiers F (a hundred and fifty tiers C). Grease and flour a ten-inch tube pan. Line with parchment paper and grease the paper.
In a medium bowl, sift flour, baking powder, salt, cinnamon and cloves together. Add raisins, pecans, apricots, cherries, lemon and orange peels. Toss to mix.
In a small bowl, beat the orange juice and jellied cranberry sauce together until smooth. Set apart.
In a big bowl, beat shortening, brown sugar and eggs together till fluffy. Add flour aggregate alternately with the orange juice combination, beginning and ending with the flour. Stir within the chopped cranberries simply until the elements are properly mixed.
Turn batter into the organized pan. Bake for three half to four hours or until the cake is golden brown. Cool cake inside the pan. Remove from the pan and put off the paper. Store the cooled cake several weeks in a included field to mellow flavors. You may also wrap the cake in a brandy-, whisky-, or rum-soaked cheesecloth earlier than storing. If favored, garnish with orange slices and cranberries.

Notes :

Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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