Скачать с ютуб Dark Christmas Cake (Rob's Best Recipes) в хорошем качестве

Dark Christmas Cake (Rob's Best Recipes)

This Dark Christmas Fruit Cake recipe is from my sister-in-law. Here is the recipe ... RICH DARK FRUIT CAKE 1 1/2 lb. blanched, coarsely chopped almonds 1 lb. pecans 1 lb. coarsely chopped Brazil nuts 1/2 lb. blanched hazelnuts 2 lb.sultana raisins, plumped (soaked in hot water first, then drained) 2 lb. SunMaid raisins, plumped 1lb. chopped dates 1/2 lb.chopped figs 1 cup flaked cocnut 1 lb. chopped red and green candied cherries 1 lb. cut up candied pineapple 1 lb. diced, mixed peel 1/2 lb. citron peel, diced 1 1/2 cups rum or brandy 1 1/2 cups flour 1 1/2 lb. butter 3 cups brown sugar 12 eggs, separated 5 cups flour 1 tsp. salt, 1 tbsp. baking soda 1 tsp each of cinnamon, nutmeg, and allspice 1 cup grape jelly and 1 10 oz. can crushed pineapple The night before, in a LARGE container, mix all nuts and fruits with the booze, and soak overnight. The next day, toss fruits and nuts with 1 1/2 cups flour. Set aside. In a LARGE bowl, beat egg yolks until light and fluffy. In another bowl beat sugar and butter until light and fluffy. Combine. In another large bowl sift together 5 cups flour, salt, soda, and spices. Beat egg whites until stiff. In a small bowl , mix jelly and crushed pineapple. Add dry ingredients alternately with jelly mixture to butter/sugar mixture, combining after each addition with hands. Fold in fruit and nuts with hands, and mix well. Fold in stiff egg whites, again using hands is easiest. Spoon batter into prepared pans. Preheat oven to 275F. Place a shallow pan of water on bottom rack of oven. Place cakes in center of oven. Bake until feels firm, and tester comes out clean. Cool in tins for 1/2 hour, then finish cooling on racks PANS PREPARATION: Line with foil, and grease foil. Any combination may be used. Yield: about 16 lbs. Must be wrapped in booze soaked cheesecloth, then foil, and then plastic wrap, stored in refrigerator for at least a month. Resoak cloth with booze every 2 weeks. Sounds good, but have never made it. 10 inch tube pans - 3 1/2 hours, 9X5 inch loaf pans – 3 1/4 hours 8X4 inch loaf pans – 3 hours