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Heat the oven to 375ºF. Spray a 9-inch square glass baking dish with nonstick cooking spray and set aside. Whisk the flour, baking powder, salt and ginger together in a medium bowl and set aside. In a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute.
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For the cake: Preheat the oven to 375 degrees F. Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside. In a medium mixing bowl whisk together the flour, baking powder, salt and.
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Place the pan in the refrigerator. Whisk together 2 1/2 cups (332 grams) of the flour, the baking powder, and salt, in a medium bowl. Set aside. Cream the remaining butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed for 5 minutes. Add the eggs, one at a time, until fully incorporated.
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Put the flour, salt, baking soda, and baking powder in a sifter and sift onto the cooled fruit mixture in the saucepan, bringing the batter together as quickly as possible with a large wooden spoon. One at a time, stir in the eggs. Finally, fold in the pecans. Grease a 10-inch non stick loaf pan with cooking spray.
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Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from.
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Let cool to room temp before mixing in with the dry ingredients. 3. Add dry ingredients to a large mixing bowl and stir in quickly all the fruit mixture. Blend well then add the eggs one at a time incorporating in really good. Add the nuts and stir well. 4. Spoon into a 10 inch non-stick loaf pan and bak for one hour.
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STEP 3: Place fruit and liquid left over after macerating in a non-reactive pot with the sugar, butter, apple juice, and spices. STEP 4: Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. STEP 5: Remove from heat and cool for at least 15 minutes.
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Heat oven to 325 degrees. Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, and fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake.
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How to Make Fruitcake in Mini Paper Loaf Pans. If you're using a 10-inch loaf pan to make a single big loaf of fruitcake, grease the pan or line it with parchment, then fill it with batter. Bake it at 325F for 60 minutes, until a toothpick comes out clean, free of batter. Baste immediately with brandy as below.
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Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes.
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Fruitcake, At a Glance. ️Skill Level: Beginner. ️Skills: Macerating (soaking) fruit, Simmering, Mixing. ️Type: Christmas Cake. ️Number of Ingredients: 26, many of which are dried fruits and spices. ️Prep Time: 1 hour. ️Cook Time: 50 minutes-1 hr. ️Yield: 1 9 x 5 loaf or 4-5 6″ x 2 1/2″ loaves. Related Recipes: Fruitcake.
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Alton Brown Videos 24 Videos. Top Holiday Recipes, Lightened Up: Alton's Free Range Fruit Cake. Good Eats with Alton Brown - Video Gallery 12 Videos. More from: Holiday Gift Guide. Site Map;
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Combine dried fruits, candied ginger, and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit. Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes.
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Get Free Range Fruitcake Recipe from Food Network
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Heat oven to 325 degrees. Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour.
Alton Brown Fruit Cake / Alton Brown's Fruit Cake Recipe courtesy of
Dried fruit combined into cake with either alcohol or sugar was a way to further preserve a preserved food. It then made those ingredients which depending on the era, geography and your own socio economic status either scarce, expensive or a staple into something that could then feed a lot of people to full effect so the cost, resources and.
