* Exported from MasterCook *
Bread, Fruitcake Loaf
Recipe By :Barry C. Parsons
Serving Size : 30 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Desserts Ethnic
Fruit Holidays
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup glacé cherries -- quartered.
3/4 cup raisins -- any kind
3/4 cup mixed glacé fruit -- (or glacé mixed peel)
1 2/3 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup sugar
1 cup cream cheese -- (One 8 oz or 250 g block)
1/3 cup butter
2 eggs -- large or extra large
1 tsp pure vanilla extract
1/4 tsp pure almond extract -- optional
A richly flavoured cream cheese batter is the star of this quick,
easy fruitcake in a smaller, more economical loaf size for those who
don't want or need a large fruitcake.
prep: 25 MINUTES
cook: 1:20
total: 1:45
Cut the cherries into quarters and mix together with the raisins and
mixed fruit (or glacé citrus peel). Measure the cherries AFTER they
are quartered. In the cake pictured, I have used a mixture of half
red and half green glacé cherries for the most colourful appearance.
Preheat oven to 325F.
Lightly grease a 9x5" standard loaf pan and line with parchment paper.
Measure the flour, then remove 2 tbsp to dust the fruit with later.
Sift the remaining flour with the baking powder and salt. Set aside.
Cream together butter, sugar and cream cheese, until smooth and fluffy,
Add the eggs, one at a time, beating well after each addition.
Next, beat in the vanilla extract (and almond extract if you are using it.)
Fold in the dry ingredients until almost fully incorporated. A few
streaks of flour in the batter should remain at this point.
Toss the fruit mixture with the reserved 2 tbsp flour.
Add the flour coated fruit to the batter and fold in well.
Spread batter evenly into the prepared loaf pan.
Bake for 1 hour and 20 minutes or until a toothpick inserted in the
centre comes out clean. My oven actually took closer to 1 1/2 hours.
Cool on a wire rack. Store in an airtight container. If freezing,
wrap tightly in several layers of plastic wrap before placing it in a
large ziplock freezer bag, removing as much air from the bag as you
can before sealing it.
Notes: This is not the sort of fruitcake that needs to age for a long
time. It is best made closer to the Holidays or when you plan on
serving it. Even making it just a couple of days in advance is perfectly fine.
If you like you can soak this cake in a little brandy but don't
overdo it. Poke holes in the top and bottom of the cake with a wooden
skewer and brush on 1/4 cup of brandy or orange liqueur before
sealing it in the plastic wrap. If you choose to do this step, I
would recommend making it about a week in advance.
Serving size is half slices for the purposes of this recipe.
Cal 118, Fat 5g, Carb 17g, Sod 79mg, Fer 1g, Pro 2g
S(Internet address):
https://www.rockrecipes.com/fruitcake-loaf-cake/
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Per Serving (excluding unknown items): 130 Calories; 5g Fat (35.3%
calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary
Fiber; 28mg Cholesterol; 108mg Sodium. Exchanges: 1/2 Grain(Starch);
0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2020 - 1117