Welcome to Good Cooking, A Mouthwatering Site on the Internet!

Logo
CATEGORIES
Category Listing

A to Z Listing

Appetizers

Barbecue

Low Fat

Kid's Recipes

Sandwiches

Homemade

Desserts

HOME
RECIPE FOR CLEAR CREEK FRUITCAKE
Title:Clear Creek Fruitcake
Category:Fruitcakes
Clear Creek Fruitcake

From the kitchen of Maria Hein

This can be made in traditional loaf pans or in 8-ounce pineapple cans.

1 1/2 cups dried pineapple, chopped
1 1/2 cups dried apricots, chopped
2 cups dried pears, chopped
2 cups dried apples, chopped
2 cups dark raisins or dried cranberries
1 cup golden raisins
1 cup pear brandy, preferably Clear Creek,
    plus additional for aging
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 cups walnut halves
1 1/2 cups whole hazelnuts
1 1/2 cups whole almonds
2 cups pecan halves
4 eggs, beaten frothy
1 3/4 cups firmly packed brown sugar
1 1/4 cups applesauce
3/4 cup melted butter, cooled (1 1/2 sticks)
1/2 cup molasses

Preheat the oven to 300 degrees F.

Grease four 8 x 6-inch loaf pans, or, to make individual servings, substitute two 8-ounce cleaned pineapple cans for each loaf pan.

In a mixing bowl, combine pineapple, apricots, pears, apples and dark and golden raisins. Pour the brandy over the fruit and toss to coat the fruit. Let stand for 30 minutes.

In another, larger, bowl, sift together the flour, baking powder, cinnamon, salt, nutmeg, allspice and cloves. Stir in the walnuts, hazelnuts, almonds and pecans. Add the brandy/fruit mixture and blend thoroughly.

Combine the beaten eggs, brown sugar, applesauce, melted butter and molasses in a small bowl. Beat until the ingredients are well-blended and smooth.

Combine the egg mixture with the flour mixture and stir well to evenly coat all the fruit and nuts with batter.

Pour the batter into greased loaf pans and fill three-fourths full. Bake for 1 hour. The cakes are done when the sides begin to pull away from the edge of the pans and a wooden pick inserted in the middle comes out clean. They should be a rich, mahogany color.

Cool loaves in pans for about 15 minutes, then turn out on a cake rack. When thoroughly cooled, wrap in cheesecloth that has been soaked in additional pear brandy.

Cover with foil and store in an airtight container or refrigerator until ready to serve. The cake is best after being aged at least 2 to 3 weeks.

Diabetic Exchanges: 1/2 fruit, 1/2 starch, 1/2 meat, 1 1/2 fat



 

RECIPE SEARCH ENGINE

To Search---First choose a Category from the drop-down list below, enter an ingredient name or the name of a recipe your'e looking for in the Search Box. Click the Search Button! Search Results will come from the Category you Selected.

Choose Recipe Category

And Search it by an Ingredient.







Search Everything!

POPULAR RECIPES
Basil Shrimp

Cajun Wings

Tartar Sauce

Mac and Cheese

Tuscan Lamb

Texas Chili

Almond Pear Cake

Cheese Ball

Dakota Bread

Jerk Paste
BACK TO START
PAGE or HOME
Recipe Start Page

www.goodcooking.com
SITE INFORMATION
Contact
Privacy Policy
  Copyright © 2017 goodcooking.com/recipe - Developed by goodcooking.com
Use of this website is subject to our Terms and Conditions.
All service marks, logos and trademarks belong to their respective owners