Holly Fruit Loaves Recipe
Ingredients
| Candied Fruits- 1 jar (1 pound) mixed chopped(2 cups) | ||
| Seedless raisins package | 1 | |
| Pecans | 3/4 Cup (16 tbs), chopped | |
| All-Purpose Flour- 1 1/2 cups, sifted | ||
| Ground cinnamon | 1 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Dark brown sugar | 1/2 Cup (16 tbs), firmly packed | |
| Eggs | 3 | |
| Molasses | 1/4 Cup (16 tbs) | |
| Grape juice | 1/4 Cup (16 tbs) | |
Directions
GETTING READY
1) Preheat the oven to 275°F.
2) Lightly grease the eight small loaf pans 4 1/2X2 1/2X 1 1/2 and dust with flour.
MAKING
3) In a large bowl, mix together candied fruits, raisins, and pecans.
4) Add in 1 cup of flour over the fruit mixture and stir lightly to coat fruits and pecans.
5) In a bowl, sift together remaining flour, cinnamon, baking powder, cloves, and salt.
6) In a bowl, beat butter or margarine with brown sugar until fluffy.
7) While still beating beat in eggs, one at a time, until fluffy.
8) Add in molasses and flour mixture, a third at a time, alternately with grape juice, stirring just until well-blended.
9) Stream over flour fruit mixture and fold in completely.
10) Transfer into the loaf pans, using about 3/4 cupful for each and pressing down firmly with spoon to make top even.
11) Put the pans, in a large shallow pan for easy handling, without touching.
FINALIZING
12) On the lower shelf, place a pan of hot water, in oven to help keep cakes moist during baking.
13) Place the cake pan on the top shelf.
14) Bake in very slow oven for 1 hour, or until toothpick inserted in center comes out clean.
15) Let the cakes, cool completely in pans on wire racks.
16) Using knife loosen the cake around the edges and turn out immediately onto wire rack.
SERVING
17) Dribble icicle glaze over each and garnish with red and green candied cherries and angelica, if desired.
1) Preheat the oven to 275°F.
2) Lightly grease the eight small loaf pans 4 1/2X2 1/2X 1 1/2 and dust with flour.
MAKING
3) In a large bowl, mix together candied fruits, raisins, and pecans.
4) Add in 1 cup of flour over the fruit mixture and stir lightly to coat fruits and pecans.
5) In a bowl, sift together remaining flour, cinnamon, baking powder, cloves, and salt.
6) In a bowl, beat butter or margarine with brown sugar until fluffy.
7) While still beating beat in eggs, one at a time, until fluffy.
8) Add in molasses and flour mixture, a third at a time, alternately with grape juice, stirring just until well-blended.
9) Stream over flour fruit mixture and fold in completely.
10) Transfer into the loaf pans, using about 3/4 cupful for each and pressing down firmly with spoon to make top even.
11) Put the pans, in a large shallow pan for easy handling, without touching.
FINALIZING
12) On the lower shelf, place a pan of hot water, in oven to help keep cakes moist during baking.
13) Place the cake pan on the top shelf.
14) Bake in very slow oven for 1 hour, or until toothpick inserted in center comes out clean.
15) Let the cakes, cool completely in pans on wire racks.
16) Using knife loosen the cake around the edges and turn out immediately onto wire rack.
SERVING
17) Dribble icicle glaze over each and garnish with red and green candied cherries and angelica, if desired.
Chef
