Posted by sherry on November 25, 2001 at 12:35:26:
Low-Fat Brandied Fruit Cake
Tuesday, October 19, 1999
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Makes 18 servings
Though the ingredients list seems long, this holiday staple is a breeze to make -- and gets results even fruit cake loathers will love.
1 1/4 cups all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup reduced-calorie tub margarine
1/4 cup firmly packed dark brown sugar
1 tablespoon peeled, grated fresh ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup buttermilk
1/4 cup egg substitute
1 teaspoon grated orange peel (orange part only)
1 teaspoon grated lemon peel (yellow part only)
1 teaspoon vanilla
12 dried apricot halves, chopped
1/4 cup golden raisins
6 large pitted prunes, chopped
6 dried dates, pitted and chopped
3 tablespoons brandy, bourbon or rum
Preheat the oven to 350 degrees; spray a 9-inch Bundt pan with nonstick cooking spray.
Sift the all-purpose flour, whole-wheat flour, baking powder, baking soda and salt into a medium bowl.
In a large bowl, with an electric mixer on high speed, beat the margarine until creamy; add the brown sugar, ginger, cinnamon, nutmeg and cloves, beating until fluffy. Add the buttermilk, egg substitute, orange peel, lemon peel and vanilla, beating until well-blended. Gradually add the flour mixture, stirring just until combined.
Gently stir in the apricots, raisins, prunes, dates and brandy. Scrape the batter into the pan. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool in the pan 5 minutes, then remove from the pan and cool completely on a rack.
Note: If you have the time, soak the dried fruit in the brandy for a few hours -- or a few days -- in a tightly covered container.
From "Weight Watchers New Complete Cookbook"
Calories: 141 (10% from protein, 78% from carbohydrate, 12% from fat)
Protein: 3.5 grams
Total fat: 2 grams
Saturated fat: .4 gram
Cholesterol: 1 mg
Sodium: 175 mg
Carbohydrate: 27.1 grams
Fiber: 1.8 grams
Exchanges: 1/4 fruit, 1 starch, 1/4 fat
Northern Pacific Light Fruit Cake
Tuesday, October 19, 1999
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Makes 4 loaves, approximately 10 pounds
Although not as well known as the Northern Pacific Dark Fruit Cake, this light version was preferred by many.
1 pound candied pineapple, diced (2 cups)
1 pound candied green cherries (2 1/4 cups)
1 pound candied red cherries (2 1/4 cups)
2 pounds golden raisins (5 1/4 cups)
2 pounds mixed candied fruits, diced (4 cups)
2 3/4 cups granulated sugar
1 1/4 cups shortening
1 cup butter (2 sticks)
1 teaspoon salt
5 cups all-purpose flour (divided)
12 eggs
1 tablespoon vanilla
1 tablespoon lemon extract
1 teaspoon ground mace
1 cup pecan halves
1 cup walnuts, halves or pieces
1 cup almonds, blanched (see note)
The day before baking mix pineapple, green and red cherries, raisins, and mixed fruits. (This helps to blend flavors.) Keep in a cool place.
Preheat oven to 300 degrees. Grease four 9-by-5-inch bread pans; line bottoms and sides with strips of parchment paper, grease paper.
Using a rotary mixer, lightly mix sugar, shortening, butter, salt, and 21/4 cups flour. Stir in eggs gradually, blending for about 10 minutes. Add vanilla, lemon extract, mace and remaining 21/4 cups flour, mixing lightly about 2 minutes. Add fruits, pecans, walnuts and almonds; combine well.
Pour into prepared pans, filling pans three-quarters full. Bake about 1 hour and 45 minutes. Since oven temperatures vary, watch closely and do not overbake. Cakes should pull away from sides of pans when done.
Note: To blanch almonds, cover them with boiling water, then drain. The skins should slip right off.
From "Dining Car Line to the Pacific"
by William McKenzie
Calories: 132 per 1/4 inch slice (4% from protein, 67% from carbohydrate, 29% from fat)
Protein: 1.4 grams
Total fat: 4.4 grams
Saturated fat: 1.4 grams
Cholesterol: 20 mg
Sodium: 43 mg
Carbohydrate: 22.6 grams
Fiber: 0.6 grams
Exchanges: 1 fruit, 1/4 starch, 1 fat
Northern Pacific Dark Fruit Cake
Tuesday, October 19, 1999
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Makes 4 loaves or about 10 pounds
2 pounds raisins (5 1/4 cups)
2 pounds currants (6 1/4 cups)
1 pound mixed candied fruits, diced (2 cups)
1 pound candied whole cherries (2 1/4 cups)
1 pound candied pineapple, diced (2 cups)
2 1/4 cups granulated sugar
2 cups butter (4 sticks)
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
12 eggs
1 tablespoon lemon extract
1 tablespoon vanilla
1 tablespoon sherry or port wine
5 cups all-purpose flour
1 cup walnuts, halves or pieces
1 cup pecan halves
1 cup whole almonds, blanched (see note)
The day before baking, mix raisins, currants, mixed fruits, cherries and pineapple. (This helps to blend flavors.) Keep in a cool place.
Preheat oven to 300 degrees. Grease four 9-by-5-inch bread pans; line bottoms and sides with strips of parchment paper, grease paper.
Lightly mix sugar, butter and salt. Add cinnamon, mace, nutmeg and cardamom. Slowly add eggs, stirring to blend; add lemon extract, vanilla and wine. Then add flour, mixing lightly. Add fruits, walnuts, pecans and almonds; combine well.
Pour into prepared pans, filling them three-quarters full. Bake approximately 1 hour and 45 minutes. Since oven temperatures vary, watch closely and do not overbake. Cakes should pull away from sides of pans when done. Cool thoroughly; remove from pans.
Note: To blanch almonds, cover them with boiling water, then drain. The skins should slip right off.
From "Dining Car Line to the Pacific"
by William McKenzie
Calories: 132 per 1/4-inch slice (5% from protein, 65% from carbohydrate, 29% from fat)
Protein: 1.8 grams
Total fat: 4.5 grams
Saturated fat: 1.9 grams
Cholesterol: 24 mg
Sodium: 42 mg
Carbohydrate: 22.5 grams
Fiber: 1 gram
Exchanges: 1 fruit, 1/4 starch, 1 fat
Old-Fashioned Pecan Fruitcake
Tuesday, October 19, 1999
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Makes 1 fruitcake (32 slices)
Fruit-nut mixture:
1 cup candied cherries
1 cup 1-inch pieces candied pineapple
3 1/4 cups whole pecan halves
1/4 cup finely cut candied orange peel
1/4 cup finely cut candied lemon peel
3 tablespoons finely cut candied citron
Batter:
cup butter ( stick)
3 tablespoons firmly packed brown sugar
3 tablespoons honey
2 eggs, well-beaten
1/4 cup sifted all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
teaspoon ground allspice
teaspoon ground nutmeg
2 tablespoons orange juice
Corn syrup
To make fruit-nut mixture: Reserve some of the candied cherries, pineapple and pecans for garnish. Combine the remaining cherries, pineapple, pecans, orange peel, lemon peel and citron; set aside.
Line an 8-inch-by-2-inch round cake pan with 2 layers of parchment; grease the top layer of paper. Cut out a 10-inch circle of parchment; set pan and paper aside. Preheat oven to 300 degrees.
To make batter: Beat butter; add brown sugar and mix. Add honey and beat. Add eggs and beat. Sift together flour, salt, baking powder, allspice and nutmeg and add to the creamed mixture along with the orange juice. Stir to blend. Spread a third of the batter over the bottom of the prepared pan.
Add fruit-nut mixture to the remaining batter, then pour on top of the plain batter in pan, packing the mixture down. Cover pan with prepared parchment circle and tie securely around the pan with kitchen twine. Set in a pan of water for the first hour of baking; water should reach halfway up the side of the pan. After 1 hour, remove cake pan from water; carefully remove water-filled pan from oven and bake fruitcake 1 hour longer.
Brush fruitcake with corn syrup while it is still hot. Garnish with reserved fruit and pecans. Cool cake completely in pan.
To age fruitcake: Wrap cake with a liquor-soaked cheesecloth; remoisten periodically. Alternatively, wrap the fruitcake with plastic wrap or foil; store in an airtight container in a cool place at least 1 month.
Calories: 172 per 1/4-inch (4% from protein, 44% from carbohydrate, 52% from fat)
Protein: 1.6 grams
Total fat: 10.4 grams
Saturated fat: 2 grams
Cholesterol: 19 mg
Sodium: 72 mg
Carbohydrate: 10.9 grams
Fiber: 1.1 grams
Exchanges: 1 fruit, 1/4 starch, 2 fat