Comment:
The fruitcake may have originated in ancient Egypt or the Roman
Empire. The confection was, and still is, widely loved in England,
where it was originally called plum cake, and was served at weddings
and other celebrations. How the fruitcake made it to Louisiana is
hard to determine. Nevertheless, fruitcake is commonplace on the
Christmas table in Bayou Country.
Ingredients:
2 pounds candied dried fruit mix
¾ cup raisins
¾ cup golden raisins
1 pound dates
1 cup whiskey
1½ cups port wine
½ pound butter
½ pound sugar
5 large eggs
2 tsps baking soda
1 tsp nutmeg
1 tsp cinnamon
2 ounces pure vanilla extract
4 (11.5-ounce) jars fig preserves
1½ cups brewed coffee
5 cups flour
1 pound chopped pecans
1 (20-ounce) can crushed pineapple in juice
1 cup red cherries in juice
1 cup green cherries in juice
30 red cherry halves for decorating
30 green cherry halves for decorating
30 pecan halves for decorating
Method:
Preheat oven to 350°F. In a large mixing bowl, combine candied
dried fruit mix, raisins, dates, whiskey and wine. Blend well and
allow to marinate at room temperature approximately 30 minutes.
Grease and flour 6 (4" x 9") loaf pans. Line bottom of
pans with parchment paper to prevent sticking. Set aside. In an
electric mixer, cream butter and sugar. Add eggs, one at a time,
continuing to blend. Fold in baking soda, nutmeg, cinnamon, vanilla
and fig preserves. Continue to blend on medium speed until well
mixed. Pour in coffee then add flour, one cup at a time, blending
until mixture is smooth. Pour contents into mixing bowl with marinating
fruit. Fold in pecans, pineapple and whole cherries. Using a rubber
spatula, blend until ingredients are evenly distributed. Pour mixture
into greased pans and bake 35 minutes. Open oven, carefully slide
shelf out and decorate the top of each cake with five red and green
cherry halves and five pecan halves.
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