{"id":11229,"date":"2016-04-25T02:39:28","date_gmt":"2016-04-25T02:39:28","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=11229"},"modified":"2023-10-06T20:23:46","modified_gmt":"2023-10-07T03:23:46","slug":"fruitcake","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/fruitcake\/","title":{"rendered":"Fruitcake &#8211; Two Recipes"},"content":{"rendered":"<p><strong><span style=\"font-size: 24pt;\">Recipe One<\/span><\/strong><\/p>\n<p>Anyone can buy a fruit cake, but did you know that you can bake your own for twice the cost?&nbsp;&nbsp; LOL.&nbsp;&nbsp; This is true, but when making it from scratch you are assured of the ingredients, and that is worth a lot for something that can last for up to two years.&nbsp; Here is Grandma&#8217;s Recipe for Fruitcake.&nbsp; This recipe will fill a 9&#215;12 and a 9&#215;9 baking dish.&nbsp; For just one 9&#215;9 baking dish, divide all ingredients in half.<\/p>\n<p>INGREDIENTS<\/p>\n<ul>\n<li>STEP ONE &#8211; Soak fruit mixture one or two days in advance<br \/>\n6 C misc dried diced fruit &#8211; golden raisins, Medjool dates, prunes, Craisins, blueberries, sour cherries, apricots, dried pineapple, dried apples, dried bananas, etc.<br \/>\n2 C Rum<br \/>\nLet mixture meld and soften for 8-48 hours<\/li>\n<li>STEP TWO &#8211; Prepare nuts<br \/>\nZest and juice from one orange<br \/>\nZest and juice from one lime or lemon<br \/>\n1 tsp salt<br \/>\n1 C chopped walnuts<br \/>\n1 C slivered almonds<br \/>\n1 C chopped pecans<br \/>\n2 sticks ( 1 C ) butter &#8211; Melt and toss with nuts to absorb butter &#8211; set aside<\/li>\n<li>STEP THREE &#8211; Prepare sweetener<br \/>\nCream together 3\/4 C granulated white sugar and 1\/2 C brown sugar<br \/>\n8 eggs (one at a time)<br \/>\n2 TBL molasses<br \/>\n1\/4 C apple cider<\/li>\n<li>STEP FOUR &#8211; Prepare binder<br \/>\n1 TBL allspice &#8211; Alternately 2 TBL Grandpa&#8217;s CinnaSugar\u00ae and 1\/2 tsp clove<br \/>\nSift together several times till all one color<br \/>\n3 C AP flour<br \/>\n2 TBL ground ginger<br \/>\n&#8211; When completely sifted together, toss with 1 C crystallized (candied) ginger<\/li>\n<li>STEP FIVE &#8211; Combine ingredients<br \/>\nMix the fruit mixture with the nuts (From Steps 1 and 2) and stir to combine.<br \/>\nMix the fruit mixture into the sugar mixture (Step 3) and stir to combine.<br \/>\nMix the binder (flour mixture &#8211; Step 4) together all other ingredients<\/li>\n<li>STEP SIX &#8211; Prepare for baking<br \/>\nCut aluminum foil and spread over the bottom of your greased baking dish<br \/>\nAlso grease the aluminum foil after it is in the bottom of the pan<br \/>\nFill pan with the mixture (3\/4 of the way up) and press flat<br \/>\nPlace a baking dish 1\/2 filled with water in the bottom of your oven<br \/>\n&#8211; This will keep your cake from drying out while baking<br \/>\nBake at 275\u00ba for 3 hours<br \/>\nTest with a toothpick, and if it does not come out clean, bake another 30 minutes<\/li>\n<li>STEP SEVEN &#8211; Let flavors combine<br \/>\nSpritz with brandy every hour for six hours as it cools completely<br \/>\nWrap in clean cheese cloth soaked in brandy<br \/>\nRefrigerate and generously spritz with brandy every 4-8 hours for the next 24 hours<\/li>\n<li>STEP EIGHT<br \/>\nLeave the cheese cloth in place, and carefully wrap for storage using Saran Wrap or Foil<br \/>\nIf using foil, wrap also in Saran Wrap &#8211; freshness is key.<br \/>\nIdeally, seal it in a heat-seal vacuum bag for ultimate preservation.<\/li>\n<\/ul>\n<p>NOTE:&nbsp; I was kidding when I said this will last for two years.&nbsp; While it just might last that long in the freezer, this will keep (unopened) for several months in your refrigerator.<\/p>\n<p><span style=\"font-size: 24pt;\"><strong>Recipe Two<\/strong><\/span><\/p>\n<p>Not your typical Fruitcake.&nbsp; No baking, no aging and no mystery fruit.<\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>1 lb graham crackers &#8211; crumbled<\/li>\n<li>1 tsp nutmeg<\/li>\n<li>1\/2 lb raisins &#8211; Soaked in hot water for 30 minutes<\/li>\n<li>16 oz jar Maraschino Cherries &#8211; Drain and halve cherries\n<ul>\n<li>Alternate fruits:&nbsp; golden raisins, Medjool dates, prunes, Craisins, blueberries, sour cherries, apricots, dried pineapple, dried apples, dried bananas, etc.<\/li>\n<\/ul>\n<\/li>\n<li>1\/2 C brandy or rum<\/li>\n<li>1\/4 lb pecans &#8211; Chopped<\/li>\n<li>1\/4 lb English Walnuts &#8211; chopped<\/li>\n<li>1\/4 lb almonds &#8211; chopped<\/li>\n<li>20 big marshmallows &#8211; Melted in hot milk<\/li>\n<li>14 oz condensed or evaporated&nbsp; milk<\/li>\n<li>Mix all ingredients together<\/li>\n<li>Pack into regular sized loaf pan lined with plastic wrap<\/li>\n<li>Refrigerate overnight and cut slices with a hot knife<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<ul>\n<li style=\"list-style-type: none;\">\n<ol>\n<li>Prepare all dry ingredients, put into bowl<\/li>\n<li>Chop nuts and raisins, and combine with dry ingredients<\/li>\n<li>Crush graham crackers, and combine with dry ingredients<\/li>\n<li>Chop (or halve) Marashino cherries &#8211; drain and reserve juice &#8211; set juice aside, and toss fruit into dry ingredients.<\/li>\n<li>Combine milk and marshmallows into a medium sized sauce pan.<\/li>\n<li>Cook over medium-low heat stirring constantly only until melted.<\/li>\n<li>Add brandy into the juice<\/li>\n<li>Pour the marshmallow mixture over the dry ingredients<\/li>\n<li>Top with reserved juices, and mix slightly<\/li>\n<li>Pour into a casserole dish, lined with plastic wrap and lightly sprayed with Pam<\/li>\n<li>Dump the mixture into the dish, spread evenly and press<\/li>\n<li>Store in refrigerator at least 12 hours.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe One Anyone can buy a fruit cake, but did you know that you can bake your own for twice the cost?&nbsp;&nbsp; LOL.&nbsp;&nbsp; This is true, but when making it from scratch you are assured of the ingredients, and that is worth a lot for something that can last for up to two years.&nbsp; Here &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/fruitcake\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Fruitcake &#8211; Two Recipes&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[200,137],"tags":[],"class_list":["post-11229","post","type-post","status-publish","format-standard","hentry","category-cindy-recipe-cards","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/11229","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=11229"}],"version-history":[{"count":18,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/11229\/revisions"}],"predecessor-version":[{"id":23162,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/11229\/revisions\/23162"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=11229"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=11229"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=11229"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}