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Receta Dark Fruitcake
by Global Cookbook

Dark Fruitcake
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Ingredientes

  • 3 1/2 c. (1 1/2 pounds) mixed diced fruits and peels for fruitcakes
  • 1 1/4 c. (8 ounces) dark seedless raisins
  • 1 1/4 c. (8 ounces) light seedless raisins
  • 1 c. (4 ounces) minced California walnuts
  • 1 c. (4 ounces) minced pecans
  • 3 c. Sifted enriched flour
  • 1 tsp Each baking pwdr, salt, cinnamon, allspice
  • 1/2 tsp Each nutmeg, cloves
  • 1 c. Shortening
  • 2 c. Brown sugar
  • 4 lrg Large eggs (1 c.)
  • 3/4 c. Grape juice

Direcciones

  1. Mix fruits and peels, raisins, and nuts. Sift together flour, baking pwdr, salt, and spices; sprinkle 1/4 c. over fruit mix, mixing well.
  2. Thoroughly cream shortening and sugar; add in Large eggs, one at a time, beating well after each. Add in sifted dry ingredients to creamed mix alternately with grape juice, beating smooth after each addition. Pour batter over fruits and mix well.. Line two 8 1/2x4 1/x2 1/2-inch loaf pans with paper, allowing 1/2 inch to extend above all sides. Pour batter into pans, filling 3/4 full; don't flatten.
  3. Bake in very slow oven (275 ) 3 to 3 1/2 hrs or possibly until done. (Place pan containing 2 c. water on bottom shelf of oven to get cake of greater volume, moist texture, shiny glaze.)
  4. Makes about 6 pounds.