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Fruit 61

Fruit 61 is a cakes recipe made with Sugar, All Purpose Flour, Baking Powder, Salt, and Vanilla Extract. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 2 cup
• 2 tsp
• 1 tsp
• 1 tsp

Method (preview)

1. 1

   In large bowl, combine first 9 ingredients.

2. 2

   For extra moisture and flavor, you may add 2 cups brandy to this mixture and allow to macerate overnight or longer, then drain before proceeding.

3. 3

   In another large bowl, with mixer at low speed, beat sugar and shortening just until blended.

4. 4

   Increase speed to high; beat until light and fluffy.

5. 5

   Add flour, baking powder, salt, vanilla extract, and eggs.

6. 6

   Beat at low speed until mixture is just blended, constantly scraping bowl with rubber spatula.

7. 7

   Stir batter into fruit mixture.

8. 8

   Preheat oven to 325\xb0F. Spoon batter into pan. Bake fruitcake 1\xbd hours or until toothpick inserted in center of cake comes out clean.

9. 9

   Cool cake completely in pan on wire rack.

10. 10

    Remove from pan and carefully peel off foil.

11. 11

    Wrap fruitcake tightly in plastic wrap or foil.

12. 12

    Refrigerate fruitcake overnight so cake will he firm and easy to slice.

13. 13

    At this point you may cover with the rolled fondant or almond paste, or decorate and glaze as follows

14. 14

    Over medium beat, heat apricot preserves until just melted, stirring occasionally.

15. 15

    Brush cake with half of apricot preserves.

16. 16

    Garnish top of cake with dried fruit, candied cherries, and pecans.

17. 17

    Brush fruit and pecans with remaining apricot preserves.

18. 18

    In any case, the cake should be allowed to ripen closely covered in a cool, dark place, or in the refrigerator.

19. 19

    Ideally, it should ripen at least a month before serving.