GREEN FRUIT IN FRUIT CAKE RECIPES

Steps:

• PREHEAT OVEN TO 250 DEGREES F. Line a 12 cup bundt pan with greased parchment paper or brown paper bag, & then dust with flour, and set aside. NOTE: With improvements in technology over the years, you can now spray pan liberally with Bakers Joy, and eliminate the use of the Brown Paper Bag.
• Cream butter & sugar in a large bowl with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition.
• Gradually add the flour, a little at a time. Stir in the cherries and pecans. When the batter becomes stiff, add the lemon extract, mixing well until blended.
• I prefer using both green & red cherries to add extra color to the cake.
• In a separate bowl beat the egg whites until stiff peaks form, but are not dry. Fold into the cake batter until blended. Spread batter evenly into the prepared pan and bake in preheated 250 degree F. oven for 2 1/2 hours.
• Cool the cake in pan on a rack for 1 hour. Invert cake onto rack. Remove liner, and cool completely, right- side up.
• This recipe is dedicated to the memory of my mother Barbara S. Goldmon, my first culinary instructor, that had so much patience to teach me what she knew how to do best. She made this cake for as long as I can remember, and each time I make it, it reminds me of her, and her true patience. If you want to know patience try cooking this cake at 250 degrees for 2 and a half hours in a wood stove, where you need to constantly add wood to maintain the temperature. That's patience my friend. Here is to you mama with love.
• I just made this cake for the first time WITHOUT THE BROWN PAPER BAG, OR PARCHMENT PAPER. I used the BAKERS JOY, AND THE CAKE TURNED OUT WONDERFULLY. jUST THOUGHT YOU WOULD LIKE TO KNOW. I have made it for years strickly as it was written, but now I know if I use BAKERS JOY, I do not need the parchment paper or brown bag. YIPPEE.
• This is a sliced platter of this delicious cake.

Steps:

• Line a deep 22cm round cake pan with three layers of baking paper, extending paper 5cm above side.
• Combine fruit, butter, sugar, 3/4 cup of the sherry (or the brandy essence mixture) and the water in a large saucepan; stir over medium heat until butter is melted and sugar dissolved. Bring to the boil, remove from heat; transfer to a large bowl; cool.
• Preheat oven to 150°C (130°C fan-forced).
• Stir rind (or orange essence) and eggs into the fruit mixture, then the sifted dry ingredients. Spread the mixture into the pan and top with nuts.
• Bake cake for about 3 hours. Brush hot cake with remaining sherry; cover with foil; cool in pan overnight.