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Receta Whole Wheat Fruitcake
by CookEatShare Cookbook

Whole Wheat Fruitcake
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  Raciónes: 12

Ingredientes

  • 2 c. coarsely minced dry figs
  • 2 c. minced dry apricots
  • 1/2 c. minced candied lemon peel
  • 1 1/2 c. golden brown raisins
  • 1 1/2 c. minced dates
  • 2 c. minced pecans
  • 2/3 c. green candied cherries, halved
  • 2/3 c. red candied cherries, halved
  • 1 1/2 c. whole wheat flour
  • 1 1/2 c. brown rice flour
  • 1 teaspoon baking pwdr
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon grnd cloves
  • 1/2 teaspoon grnd cardamom
  • 2 Packages Butter Buds
  • 12 egg whites
  • 1 1/2 c. apple juice concentrate
  • 1 c. red wine
  • 1/2 teaspoon baking soda
  • 2 tbsp. water
  • Brandy

Direcciones

  1. In a large bowl, combine the figs, apricots, lemon peel, raisins, dates, pecans, and cherries. In another bowl, sift together the flours, baking pwdr, spices, and Butter Buds. Add in the flour mix to the fruit and toss them together till all the bits of fruit are separated and coated. Beat the egg whites with the apple juice concentrate. Stir in the wine. Dissolve the baking soda in the water and stir it in too. Combine the egg mix with the flour and fruit mix and thoroughly stir them together.
  2. Pour into 6 medium-small (7 1/2 x 3 1/2 inch) loaf pans. Bake the cakes in a preheated oven at 275 degrees for 2 hrs. Allow the cakes to cold and remove them from the pans. Wrap each cake in several layers of cheesecloth and soak the cloth with as much brandy as it will absorb. Wrap the cake again, in foil or possibly plastic wrap, to retain the moisture. To allow the fruit cakes to develop their full flavor, store them in a cold place for 4 weeks. Makes 6 medium sized fruitcakes.