Fruit Cake Preparation Phase 1: Soaking the Dried Fruit? - mixed dried fruit
I mixed fruit, etc., ready to be soaked in brandy. This is for my Christmas Stollen
I hope I can get answers to these questions:
1) Is this the fruit mixture is stored in the refrigerator? or in a cool, dark place would be sufficient
2) Ideally, how long you keep the fruit mixture?
Tuesday, January 5, 2010
Mixed Dried Fruit Fruit Cake Preparation Phase 1: Soaking The Dried Fruit?
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4 comments:
I would say that even if the fruits are in alcohol in a cool, dark place should be well watered. Monitor evaporation.
The fruit mixture should be kept indefinitely as covered in alcohol.
Small because of the high sugar content of the clock of fruit flies. So be sure to keep the fruit covered by the force.
I would say that even if the fruits are in alcohol in a cool, dark place should be well watered. Monitor evaporation.
The fruit mixture should be kept indefinitely as covered in alcohol.
Small because of the high sugar content of the clock of fruit flies. So be sure to keep the fruit covered by the force.
These are a few recipes and information about the fruitcake.
Do you plan to enjoy the fruit until next Christmas?
Or are you from?
I enjoy the fruit until the night before I had to fruit cake, and I want to be kept in the refrigerator.
It is a recipe that sounds good.
Forget Fruitcake Bum Rap and seek their own bakery. You'll be surprised how delicious cakes and fruit can be addictive house! This tunnel is that all fruits and spices, and delicious. A little brandy and orange juice add flavor, and you can add adjust the quantity of fruits and nuts, that some if desired.
INGREDIENTS:
• 8 ounces candied orange peel, diced
• 8 Oz Lemon
• 8 ounces pineapple cut into cubes
• 8 ounces diced mixed fruit cobbler
• 4 oz Red candied cherries
• 4 oz Green candied cherries
• 1 cup raisins
• 1 cup raisins or dark
• 1 cup dates
• 1 / 2 cup orange juice
• 1 / 2 cup cognac or bourbon
• 3 1 / 2 cups all purpose flour
• 1 1 / 2 teaspoon cinnamon tea \\ \\ \\ \\ \\ \\ \\ \\ u0026lt;br> • 2 teaspoon nutmeg
• 1 / 4 c. Tea ground cloves
• 1 / 2 teaspoon allspice
• 1 / 2 teaspoon nutmeg
• 1 c. Tea baking powder
• 1 / 2 teaspoon salt
• 1 cup plus 6 tablespoons butter, at room temperature
• 2 cups brown sugar, firmly packed
• 5 eggs, separated
• 1 / 2 cup molasses
PREPARATION:
This dough is quite heavy, but can deal with a large stand mixer so right.
Combine fruit in large bowl with orange juice and brandy. Mix gently and let marinate for several hours.
Generously butter interpret the bottom and sides of 9 x 5 x 3 inch loaf pan with baking paper. Butter the paper thoroughly. You can use brown paper for this, if you do not have parchment paper.
Sift flour with spices twice. Add baking powder and salt and filter again.
Place the butter in a large bowl and cream smooth move. Add the sugar, until fluffy with an electric mixer cream stir. Yolks and enter easily into the bowl. Mix the dough wellBefore you begin, the flour and spice mixture. Stir the batter as you add the flour a little at a time, stirring after each addition. When the flour is completely incorporated, add the molasses and mix. Finally, add the fruit and any soaking liquid in the bowl on the left.
Put egg whites in a bowl made of stainless steel or glass, and the whole thing with a clean mixer until stiff. Fold the dough well, then spoon mixture into the prepared pans. Cover with a clean cloth and let dough stand overnight in a cool to mild.
The next day the oven to 250 degree oven. Insert the studs on the rack in the center of the oven bake for 3 1 / 2 to 4 hours. After 1 1 / 2 hours, covering with a piece of brown paper (no foil pan) or place the pan back into a paper bag and oven.
If the cake is cooked 3 1 / 2 hours, the test with a toothpick or cake tester. If the tester clean from the center of the cake, the cake is cooked. Let's take the cake in the pan and let cool on a wire rack.
If the CAkes are completely cooled, cut into the kitchen, so that the coating of paper on the cake. Wrap interpret the cake with baking paper, then foil, and wrap the cake in a box. Homemade cookies need air, so a few holes in the lid of the box or set the loose cover on the socket.
Place the tin in a cool, calm, and every 3 to 4 days before Christmas, open the document and drizzle a small amount of whiskey or brandy over the cake. The fleet is maintained and the most delicious cakes and to preserve the property.
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