How To make Carolina Fruitcake
4 ounces candied orange peel
4 ounces candied lemon peel
1 pound candied cherries
halved
1 pound candied pineapple :
chunked
1 pound candied citron chunked
2 pounds golden raisins :
(Sultanas)
1 pound seedless raisins
8 ounces figs coarsely chopped
8 ounces dates :
coarsely chopped
2 pounds pecan halves -- (8 cups)
4 cups all-purpose flour sifted
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Batter: 1 pound butter
2 1/2 cups sugar
12 large eggs :
beaten
1 1/4 cups all-purpose flour -- sifted
1 teaspoon salt
Reserve some of the candied fruit and a few pecan halves to decorate the tops o f the fruitcakes. Mix flour and spices thoroughly, then mix the flour mixture w ith the fruit so that each piece of fruit and each nut is coated lightly with f lour. I usually do this part the first day and set it aside until the next mor ning.
Cream butter (or margarine); add sugar gradually. Add eggs, mixing thoroughly. Stir in flour and salt until well blended. Pour batter over fruit-nut mixtur e. Mix with hands until fruit and nuts are well coated with batter.
Spread mixture in a greased roasting pan (17 x 11 1/2 x 2 1/4 inches). Bake in preheated moderated oven (350
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The Quality And Value Of Claxton Fruit Cake
Famous for quality and value for over 112 years, Claxton Fruit Cakes are baked by Claxton Bakery, Inc., located in the small South Georgia town of Claxton, known as the Fruit Cake Capital of The World. Order online at claxtonfruitcake.com.
Southern Supreme Fruitcakes made in Bear Creek
Southern Supreme Fruitcakes made in Bear Creek
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How to Make Candied Orange Slices | Hungry AF
Got an orange? Are you bored with a lot of time on your hands? Make these super easy and delicious candied orange slices! Great for a last-minute holiday treat.
For more Hungry AF recipes:
INGREDIENTS
1 navel oranges
1 1/2 cups water
1 cup granulated sugar
4 oz dark chocolate
RECIPE
Thoroughly wash the orange to get rid of any waxy residue. Slice off and discard the ends, and slice the rest of the fruit into ¼” slices.
In a wide pot, heat and stir water and sugar until the sugar dissolves. Avoid stirring after this point to prevent crystallization. Bring to a gentle boil and add the orange slices.
After 15 minutes, lower the heat to medium-low. Flip over the slices and continue cooking on low for another 15-20 minutes, until the peel becomes translucent and the syrup has thickened.
Place a wire rack on top of a lined baking sheet, and transfer the candied slices on top to cool. Reserve orange syrup for other uses.
Melt chocolate and dip slices halfway. Place slices on a parchment-lined tray and chill.
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BOLO DE NATAL INGLÊS (FICA ATÉ UM MÊS NA DESPENSA!) | Receitas Carolina Gomes
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Bolo de Natal (Fruitcake Inglês)
(Faz 1 bolo de 20 ou 23 cm)
Ingredientes:
175gr de manteiga
200gr de açúcar mascavado
750gr de frutas cristalizadas (partidas em pedaços pequenos)
Raspa e sumo de 1 laranja
Raspa de 1 limão
100ml de brandy (mais +/- 200ml para regar no final e no processo de maturamento)
85gr de nozes grosseiramente partidas (ou outro fruto seco a gosto)
85gr de farinha de amêndoa
3 ovos (tamanho L)
200gr de farinha de trigo sem fermento
1/2 c. chá de fermento em pó
1 c. chá de canela
1/2 c. chá de gengibre em pó
1/2 c. chá de noz moscada
1/4 c. chá de cravinho em pó
1/4 c. chá de pimenta da jamaica (allspice)
Num pequeno tacho junte a manteiga, o açúcar, a raspa de limão e laranja, o sumo de laranja, o brandy e as frutas cristalizadas. Leve ao lume até derreter a manteiga e depois deixe borbulhar em lume brando durante cerca de 10 min. Retire do lume e deixe arrefecer uns 20 min.
Enquanto a mistura de manteiga arrefece pré-aqueça o forno a 150C, e prepare a forma untando-a e forrando a base com papel vegetal.
Quando a mistura da manteiga já estiver arrefecida junte as nozes picadas, a farinha de amêndoa, os ovos e mexa. Finalmente junte os resntantes ingredientes secos. Envolva com uma espátula até não se ver farinha seca.
Deite este preparado na forma e leve ao forno durante 45 min. Findos os 45min baixe a temperatura do forno para 140C e deixe cozer mais 1h a 1h30. O bolo está pronto quando se espetar um palito no centro e este sair seco.
Com o bolo ainda quente, faça uns furos com um palito e regue com mais 1/4 de chávena de brandy. Deixe o bolo arrefecer completamente antes de desenformar.
O bolo pode ser consumido logo mas eu gosto de o deixar maturar até ao natal.
Para o guardar deverá ser embrulhado em papel vegetal e depois em papel de alúminio. Semalmente, desembrulhe o bolo regue com mais brandy (algumas colheres de sopa) e volte a embrulhar.
Este bolo pode ser guardado na despesa até 6 semanas ou congelado por 6 meses.