30 Day Christmas Fruit Cake/Loaves By Ruth Sharon LaSalle
Although it's a lengthy process, the cakes are worth every bit of time it takes. Even those who don't like fruit cake rave about these - they are absolutely delicious' There are 2 ways to start your fruit cakes. By being given 1 ½ cups starter juice, or by using 1 ½ cups apricot brandy to start the fermentation process on Day 1. After draining your fruit on Day 30, divide the juice into 1 ½ cup portions and give to your friends as a starter for their cakes, when they use the fermented culture, it is not necessary to use the apricot brandy.
These cakes freeze well. They are handy for an emergency and one you wi1l be proud to serve to company or give as a gift. They do not need any type icing; you can use a variety of sizes and wrap attractively in plastic or foil or put in decorator cake or cookie tins.
When you begin, use a glass gallon jar and punch a hole in the jar lid to allow gases to escape. (I cover it with a double layer of cheese cloth and an elastic band. This allows for other uses after I am finished making my loaves)
Day 1: Start with 1 ½ cups starter juice or apricot brandy and add 1 (16 oz) can slice peaches & juice and 2 ½ cups sugar. Stir every day with a wooden spoon.
Day 10: Add 1 (16 oz) can crushed pineapple & juice and 2 ½ cups sugar. Stir every day.
Day 20: Add 2 (9 or 10 Oz.) jars of Maraschino cherries and juice (cut cherries in half) and 2 ½ cups sugar. Stir every day.
Day 30: Drain off juice (for a few hours) and make cakes.
Don't store the leftover juice in the refrigerator. You should have enough to give 5 friends starter juice (1 ½ cups each).
CAKE RECIPE:
Mix in a large bowl. If you do not have a large enough bowl, make 1/3 of the recipe at a time.
Full recipe:
4 ½ cups drained fruit
3 boxes yellow cake mix
3 boxes - small inst. vanilla pudding
3 tsp cinnamon
3 tsp baking powder
2 cups vegetable oil
12 eggs
3 cups nuts (your choice)
3 cups raisins
1/3 Recipe:
1 ½ cups drained fruit
1 boxes yellow cake mix
1 boxes - small inst. vanilla pudding
1 tsp cinnamon
1 tsp baking powder
2/3 cups vegetable oil
4 eggs
1 cups nuts (your choice)
1 cups raisins
Mixture will be very thick. Divide batter into greased, floured pans. Put a large shallow pan of hot water (1" deep), on lowest oven shelf. Set the pans of cake on the shelf above. Bake at 350 degrees for 45 minutes, reduce oven temperature to 325 degrees, and bake for 15 minutes more. Bundt pans require additional baking time - test for doneness on all sides.
The recipe should be enough for 6 loaves or 9" square pans or 3 Bundt pans.
I use the tin foil Christmas loaf pans with the clear plastic cover and I bake two at a time.
The fruit mixture is also delicious served over ice cream, or it can be used as a starter for your holiday punch - remember it has been fermenting for 30 days.
NOTE: In order to prevent the loaves from sinking in the middle, start the oven at 300 degrees for 15 minutes to warm the batter. This prevents the batter from rising on the sides first. Then turn it to 350 degrees. Test on all sides just in case they are not quite done and need another 15 minutes.
A DELICIOUS FRUIT CINNAMON LOAF
THIS IS NOT YOUR TRADITIONAL CHRISTMAS FRUIT CAKE. IT IS MORE LIKE A DELICIOUS FRUIT CINNAMON LOAF.
THIS IS A SAMPLE SCHEDULE WHICH I USE EVERY YEAR.
DATE
CHECK
SCHEDULE - 30 DAY CHRISTMAS FRUIT CAKE/LOAVES
Nov. 10
MIX STARTER - brandy, peaches and sugar
11
Stir
12
Stir
13
Stir
14
Stir
15
Stir
16
Stir
17
Stir
18
Stir
19
ADD CRUSHED PINEAPPLE, SUGAR AND STIR
20
Stir
21
Stir
22
Stir
23
Stir
24
Stir
25
Stir
26
Stir
27
Stir
28
Stir
29
ADD MARASCHINO CHERRIES, SUGAR AND STIR
30
Stir
Dec. 1
Stir
2
Stir
3
Stir
4
Stir
5
Stir
6
Stir
7
Stir
8
Stir
9
Drain, Mix and Bake
30 DAY CHRISTMAS FRUIT CAKE/LOAVES
LEFT OVER STARTER JUICE
HAM GLAZE
With the left over starter juice it is easy to make a very delicious HAM GLAZE.
Put starter in a pot and add the following:
1 teaspoon ground cinnamon
1 teaspoon ground cloves
12/16 oz. of maraschino cherries chopped in a food processor to make very small pieces.
Bring to a boil and stir until liquid thickens to the consistency of jam
Put in hot sterilized jars, cool and refrigerate.
To use take out of fridge and bring to room temperature.
Baste ham and cook.
Makes about 5 - ½ pints.
Will last in the refrigerator for several months.
NOTE: Keep tasting and add more cinnamon and cloves if you prefer.
Although it's a lengthy process, the cakes are worth every bit of time it takes. Even those who don't like fruit cake rave about these - they are absolutely delicious' There are 2 ways to start your fruit cakes. By being given 1 ½ cups starter juice, or by using 1 ½ cups apricot brandy to start the fermentation process on Day 1. After draining your fruit on Day 30, divide the juice into 1 ½ cup portions and give to your friends as a starter for their cakes, when they use the fermented culture, it is not necessary to use the apricot brandy.
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These cakes freeze well. They are handy for an emergency and one you wi1l be proud to serve to company or give as a gift. They do not need any type icing; you can use a variety of sizes and wrap attractively in plastic or foil or put in decorator cake or cookie tins.
When you begin, use a glass gallon jar and punch a hole in the jar lid to allow gases to escape. (I cover it with a double layer of cheese cloth and an elastic band. This allows for other uses after I am finished making my loaves)
Day 1: Start with 1 ½ cups starter juice or apricot brandy and add 1 (16 oz) can slice peaches & juice and 2 ½ cups sugar. Stir every day with a wooden spoon.
Day 10: Add 1 (16 oz) can crushed pineapple & juice and 2 ½ cups sugar. Stir every day.
Day 20: Add 2 (9 or 10 Oz.) jars of Maraschino cherries and juice (cut cherries in half) and 2 ½ cups sugar. Stir every day.
Day 30: Drain off juice (for a few hours) and make cakes.
Don't store the leftover juice in the refrigerator. You should have enough to give 5 friends starter juice (1 ½ cups each).
CAKE RECIPE:
Mix in a large bowl. If you do not have a large enough bowl, make 1/3 of the recipe at a time.
Full recipe:
4 ½ cups drained fruit
3 boxes yellow cake mix
3 boxes - small inst. vanilla pudding
3 tsp cinnamon
3 tsp baking powder
2 cups vegetable oil
12 eggs
3 cups nuts (your choice)
3 cups raisins
1/3 Recipe:
1 ½ cups drained fruit
1 boxes yellow cake mix
1 boxes - small inst. vanilla pudding
1 tsp cinnamon
1 tsp baking powder
2/3 cups vegetable oil
4 eggs
1 cups nuts (your choice)
1 cups raisins
Mixture will be very thick. Divide batter into greased, floured pans. Put a large shallow pan of hot water (1" deep), on lowest oven shelf. Set the pans of cake on the shelf above. Bake at 350 degrees for 45 minutes, reduce oven temperature to 325 degrees, and bake for 15 minutes more. Bundt pans require additional baking time - test for doneness on all sides.
The recipe should be enough for 6 loaves or 9" square pans or 3 Bundt pans.
I use the tin foil Christmas loaf pans with the clear plastic cover and I bake two at a time.
The fruit mixture is also delicious served over ice cream, or it can be used as a starter for your holiday punch - remember it has been fermenting for 30 days.
NOTE: In order to prevent the loaves from sinking in the middle, start the oven at 300 degrees for 15 minutes to warm the batter. This prevents the batter from rising on the sides first. Then turn it to 350 degrees. Test on all sides just in case they are not quite done and need another 15 minutes.
A DELICIOUS FRUIT CINNAMON LOAF
THIS IS NOT YOUR TRADITIONAL CHRISTMAS FRUIT CAKE. IT IS MORE LIKE A DELICIOUS FRUIT CINNAMON LOAF.
THIS IS A SAMPLE SCHEDULE WHICH I USE EVERY YEAR.
DATE
CHECK
SCHEDULE - 30 DAY CHRISTMAS FRUIT CAKE/LOAVES
Nov. 10
MIX STARTER - brandy, peaches and sugar
11
Stir
12
Stir
13
Stir
14
Stir
15
Stir
16
Stir
17
Stir
18
Stir
19
ADD CRUSHED PINEAPPLE, SUGAR AND STIR
20
Stir
21
Stir
22
Stir
23
Stir
24
Stir
25
Stir
26
Stir
27
Stir
28
Stir
29
ADD MARASCHINO CHERRIES, SUGAR AND STIR
30
Stir
Dec. 1
Stir
2
Stir
3
Stir
4
Stir
5
Stir
6
Stir
7
Stir
8
Stir
9
Drain, Mix and Bake
30 DAY CHRISTMAS FRUIT CAKE/LOAVES
LEFT OVER STARTER JUICE
HAM GLAZE
With the left over starter juice it is easy to make a very delicious HAM GLAZE.
Put starter in a pot and add the following:
1 teaspoon ground cinnamon
1 teaspoon ground cloves
12/16 oz. of maraschino cherries chopped in a food processor to make very small pieces.
Bring to a boil and stir until liquid thickens to the consistency of jam
Put in hot sterilized jars, cool and refrigerate.
To use take out of fridge and bring to room temperature.
Baste ham and cook.
Makes about 5 - ½ pints.
Will last in the refrigerator for several months.
NOTE: Keep tasting and add more cinnamon and cloves if you prefer.
