No Doorstop Fruitcake

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No Doorstop Fruitcake

 

 

1 cup raisins

1 cup dried pineapple

1 cup dried apricot halfs

1 cup dried figs

1 cup pitted prunes

1 cup pitted dates

2 cups walnuts

1 cup pecans or cashews

1 candied orange peel (recipe below)

1 candied lemon peel (recipebelow)

1/4 cup candied ginger

1 tsp. powdered cinnamon

1/2 tsp. gr. allspice

1/2 tsp. nutmeg

1/4 tsp. cloves

1/2 cup molasses

1 cup grape juice

1/2 cup fruit juice of your choice

3 cups honey

1 tsp. vanilla extract

 

 

3 cups WW Pastry flour

1/2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

1 cup ghee

 

 

The day before baking, combine all dried fruits, nuts and peels in a

large mixing bowl. Add the candied ginger and spices. Then add

molasses, honey and liquids and mix everything well. Cover bowl and

let stand ovenight at room temperature. Preheat oven to 275 F. Oil 2

9 " x5 " x3 " bread pans and lightly coat with flour. In another bowl,

combine flour, baking powder, baking soda, and salt and sift together

in a bowl. Mix well. Then combine wet and dry ingredients until

blended smooth. Fill both loaf pans until batter is no more than

1/2 " from top. Bake for 2 hours. It is okay if they crack on the

top. They are done when knife inserted in center comes out clean..

 

 

Home Candied Fruit Peels

 

2 large oranges

1 large lemon

 

Peel rinds in chunks, simmer 15 minutes, drain. When cool enough to

handle scrape off white membrane, cut rinds into thin strips. Set

aside in large skillet.

Combine fruits and 1/4 cup water in skillet, sprinkle evenly with 1/2

cup organic sugar. Cook & stir often 30 min or until glazed. Let

stand in the syrup overnite. Place on a cheesecloth covered rack,

cover with more cheesecloth.

 

Let dry 2 days. Chop. Use or freeze.

 

 

GB