Noel Fruitcake Tasty Recipes

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Noel Fruitcake

"Don't like fruitcake? You may change your thoughts with this one."

Ingredients :

three 1/2 cups sifted all-cause flour
1 1/four teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon floor cloves
1 1/four cups raisins
1 cup chopped pecans
12 oz dried apricots, chopped
eight ounces candied cherries, halved
4 oz candied lemon peel
four oz. Candied orange peel
1/2 cup orange juice
1 cup jellied cranberry sauce
1 1/2 cups shortening
2 half of cups packed mild brown sugar
5 eggs
1 half cups chopped cranberries

Instructions :

Prep : 30M	Cook : 16M	Ready in : P30D

Preheat oven to three hundred stages F (150 stages C). Grease and flour a ten-inch tube pan. Line with parchment paper and grease the paper.
In a medium bowl, sift flour, baking powder, salt, cinnamon and cloves collectively. Add raisins, pecans, apricots, cherries, lemon and orange peels. Toss to mix.
In a small bowl, beat the orange juice and jellied cranberry sauce together until easy. Set apart.
In a large bowl, beat shortening, brown sugar and eggs collectively till fluffy. Add flour combination alternately with the orange juice aggregate, beginning and finishing with the flour. Stir within the chopped cranberries simply until the ingredients are properly mixed.
Turn batter into the organized pan. Bake for 3 half to four hours or till the cake is golden brown. Cool cake within the pan. Remove from the pan and remove the paper. Store the cooled cake several weeks in a covered box to mellow flavors. You might also wrap the cake in a brandy-, whisky-, or rum-soaked cheesecloth before storing. If preferred, garnish with orange slices and cranberries.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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