πβ¨ Jane Benet’s Fruitcake: A Delectable Holiday Delight! β¨π
Welcome to the world of festive baking with our exclusive recipe for Jane Benet’s Fruitcake! π°π This timeless dessert, loaded with a symphony of nuts and fruits, is a true masterpiece that brings joy to every Christmas celebration. Get ready to embark on a culinary adventure, creating a mouthwatering fruitcake that will leave everyone asking for more. ππ©βπ³
π°οΈ Time Table:
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 0 mins | NaN | 0 mins |
π Recipe Notes: Although the total time is marked as 0 minutes, please note that the fruitcake requires patient anticipation as it matures over the course of a month for the flavors to meld perfectly.
π Ingredients:
- 1 cup pecans
- 1/2 cup walnuts
- 1/4 cup citron
- 1 lemon, rind of
- 1/2 cup seedless raisins
- 1/2 cup dried figs (grind as they’re sticky)
- 1/2 cup dates (grind as they’re sticky)
- 1/2 cup dried currants
- 1 cup brandy (plus extra for soaking)
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon clove
- 1 cup butter
- 4 cups brown sugar
- 1 cup molasses
- 6 eggs, beaten
- 4 cups all-purpose flour
- 1 teaspoon salt
π Step-by-Step Instructions:
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Preheat the Oven: Begin by preheating your oven to a cozy 275 or 300 degrees, setting the stage for the aromatic journey ahead.
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Prepare Fruits and Nuts: In a culinary symphony, chop pecans, walnuts, citron, lemon rind, raisins, figs, dates, and dried currants. Combine them in a bowl, creating a harmonious blend of textures.
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Infuse Flavor: Add the star of the show β brandy, along with jam and a medley of spices (cinnamon, allspice, nutmeg, and clove). Mix this flavorful concoction well, ensuring every ingredient is dancing in unison.
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Creamy Butter Base: Cream together butter and brown sugar until lusciously smooth. Introduce molasses and beaten eggs, incorporating each element with love and dedication.
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Batter Up: Gradually add all-purpose flour and salt, mixing until the batter achieves a delightful consistency. It should be fairly stiff, promising a dense and satisfying bite.
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Fusion of Flavors: Pour this batter over the prepared fruit mixture, stirring gently. Adjust with a tad more flour or brandy if needed, ensuring the dough is not too runny.
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Prepare the Pans: Grease your pans generously and line them with heavy waxed or parchment paper. This ensures a smooth release and preserves the cake’s integrity.
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Bake to Perfection: Fill the pans three-fourths full and bake until a straw comes out clean. The baking time may vary (2 to 3 hours), so keep an eye, and let the aroma guide you to perfection.
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Infuse Moisture: Place a pan of hot water in the oven during baking to maintain the perfect level of moisture.
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Cooling Elegance: Once done, transfer the cakes to racks to cool. Embrace the enchanting moment as the kitchen fills with the fragrance of freshly baked goodness.
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Brandy Bath: Pour a little brandy slowly over each cake, letting it soak in. After 15 minutes, invert the cakes onto waxed paper, remove the baking paper, and repeat the brandy ritual.
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Patient Maturation: Exercise patience as the cakes cool completely. Wrap them lovingly and store in airtight containers for at least 1 month before slicing. This step is crucial for the flavors to mature and reach their peak.
πβ¨ Voila! Your Jane Benet’s Fruitcake, a true labor of love, is ready to grace your festive table. With each slice, savor the culmination of rich flavors and textures that make this fruitcake an unforgettable holiday tradition. Happy baking! π°π
