Light Fruitcake
3/4 cup butter, softened
1 cup sugar
3 eggs, separated
1 teaspoon vanilla
1/2 cup whole milk
2 cups flour, divided
1 pound mixed candied fruit (see below)
1/2 pound shelled nuts
1/2 teaspoon cream of tartar
1/4 cup liquor, optional
Preheat oven to 275�F. Butter and flour 4 (3-by-6-inch) mini-loaf
pans (see Note); if you substitute pans of different size and shape,
just divide the batter evenly among the pans (the batter should come
to within 1 inch or so of the top of each pan) and adjust baking
time accordingly.
With an electric mixer, cream butter and sugar. Add egg yolks and
beat until light in color. Add vanilla to milk, then add gradually
to mixture, alternating with 1 3/4 cups of the flour. Continue to
beat until batter is smooth. Sprinkle 1/4 cup flour over fruit and
toss to coat (this reduces the stickiness of candied fruit and
allows it to distribute more evenly in the batter). Fold fruit and
nuts into batter. Beat egg whites with cream of tartar until stiff
and fold gently into batter.
Divide batter evenly among pans. Bake until lightly browned, and a
tester inserted into the cake comes out clean. If using 4 mini-loaf
pans, this will be about 1 hour 40 minutes. Pour liquor, evenly
divided (for 4 mini-cakes, that's 1 tablespoon per cake), over the
cakes as soon as you remove them from the oven. Cool for 5 to 10
minutes and unmold. Continue to cool to room temperature before
storing in airtight wrap or containers. You may continue to add
liquor to cakes every 2 or 3 days, until cake is cut.
Variations: Flavor combinations recommended by the chef include
glaceed apricots, candied cherries and candied pineapple with
almonds and cognac; candied citron, lemon peel and orange peel with
walnuts and rum; and candied pineapple, cherries and white raisins
with walnuts or pecans and whiskey.
Note: If you substitute pans of different sizes
and shapes, just divide the batter evenly among the pans (the batter
should come to within 1 inch or so of the top of each pan) and
adjust baking time accordingly.
Source of Recipe: Fowler's Gourmet Market
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