HOW TO MAKE FRUIT LAST LONGER RECIPES

Steps:

• Prepare fruit. Cut pineapple, apricots and watermelon rind into small pieces; chop cherries in half; remove white pith from lemon, orange or grapefruit peel and cut into strips or small pieces. Depending on your finished use you may also simply cut your fruit into 1/4 inch (aprox.) slices.
• Combine 1 cup sugar, 1 cup honey and 1-1/2 cups water in heavy saucepan.
• Boil over medium heat and cook, stirring constantly, until mixture reaches 235 degrees F on candy thermometer.
• Thread Stage 230° F–235° F sugar concentration: 80% At this relatively low temperature, there is still a lot of water left in the syrup. When you drop a little of this syrup into cold water to cool, it forms a liquid thread that will not ball up. Cooking sugar syrup to this stage gives you not candy, but syrup—something you might make to pour over ice cream.
• Drop small amount of fruit into liquid.
• Cook on low heat 20-30 minutes until the fruit or rind is transparent.
• Drain and repeat with rest of fruit in the same syrup.
• Cool fruit and store in airtight container. Your fruit can also be rolled in granulated sugar after it is cooled, to give it a nice frosty coating and to help keep the bits separate.
• NOTE: When you are done making your candied fruit, you will have a very tasty syrup that can be used to sweeten drinks, or pour over ice cream... or whatever you can dream up. It might even be good as a glaze on a bundt cake! Be sure you taste it before storing it. If you like it, keep it. If you don't, well then toss it out.
• Here's how they do it in Canada with lots more tips and information: http://www.canadianliving.com/food/cooking_school/how_to_make_candied_fruit.php More information and tips can be found at: http://allrecipes.com/howto/candying-fruits/
• Interesting history from Wikipedia: Food preservation methods using sugar (palm syrup and honey) were known to the ancient cultures of China and Mesopotamia. However, the precursors of modern candying were the Arabs, who served candied citrus and roses at the important moments of their banquets. With the Arab domination of parts of southern Europe, candied fruit made its way to the West. The first documents that demonstrate the use of candied fruit in Europe date back to the sixteenth century.
• Tips & Warnings You can blanch citrus peels (dip them in boiling water for a few minutes) to make them less bitter. If desired, you can also DEHYDRATE your CANDIED FRUIT by spreading thin layers on trays and drying for 12-18 hours at 120 degrees F until fruit is no longer sticky and the center has no moisture. To sun dry, put trays in full sun for 1-2 days, stirring occasionally, until fruit is no longer sticky. Take trays in at night. To oven dry, spread on trays and dry at 120 degrees F for 18-24 hours. Store dried candied fruit in an airtight container.
• Found this particular recipe on http://www.ehow.com/how_3910_make-candied-fruit.html#ixzz2FQpsT6S

Steps:

• Be sure and have all ingredients at room temperature -- 70 F or above. Preheat oven to 225 F
• Prepare one-piece tube pan (10x4): Cut heavy brown paper bottom (trace bottom of pan) and one 4" wide strip to go around the inside of the pan (slit the top every half inch or so, to conform to shape of pan), and another 5" wide to go around the tube.
• Grease the pan, place the paper liners inside, then grease the paper (or can grease the paper before putting into pan -- greased side next to cake, not the pan.) The grease on the pan, holds the paper, the grease on the paper is for the cake.)
• For decorating the cake put aside a few pieces of the prettier pieces of fruit, plus about ten nut halves, and ten cherry halves.
• Place all of the fruit and nuts in a large mixing bowl or baking pan. Separate the seeded raisins into small pieces and mix thoroughly with the fruit.
• Sift 1/2 cup of the prepared flour over fruit and mix well, also stir in the cake spice.
• Now cream butter and sugar for 15 minutes (watch the clock) then pour over the fruit and blend.
• Beat the eggs one minute on high and stir well into fruit. Add the black molasses and stir in well.
• Separate remaining flour into 3 parts and blend each part into the fruit mixture individually and fully before adding next part. Pour the wine over the top of the mixture and blend that in, too.
• Spoon the batter into the prepared baking pan. Smooth the batter with the back of a spoon, then position your fruit and nut decorations on top.
• Place in preheated oven at 225 F and bake for four hours, until checker comes out clean. Don't start checking the cake until 3.5 hours have passed.
• When done, set aside in a cool place and let it sit for 15 minutes. Turn upside down on platter, remove paper, then invert onto cooling rack so it is now right side up. Let it sit until completely cooled.
• After it is completely cooled, wrap it in aluminum foil and place in a cake box (or: wrap in four double sheets of newspaper and tape it shut)
• Let it rest for two weeks or more in cool place before cutting. do not freeze until at least three weeks have gone by. (Write the "date made" on the Newspaper so you can keep track of time.)
• NOTE 1: I have no idea what he means by "(or seedless) (follow directions on seedless)" for the raisins -- there is no other unusual mention of the raisins in his directions -- but, frankly, I would not be too fussy about it. This, to me, is a "whatever."
• NOTE 2: I would probably just make the cake batter, then add the floured fruit, too... but that is just me. I hate all the tedium -- LOL -- I figure it is a cake, not the Taj Mahal! -- but you do what you think is best.
• NOTE 3: I also searched the Sauer's web site and they do not have a "cake spice" which is why I have made the assumption that "all spice" is what is meant. It may be that they used to have a spice with that name, but they no longer do. You, can, of course, choose any spice you like. AND more than a box of spice seems like an awful lot -- I consulted with Becky and she says it is a 7 pound cake so should be correct. (Also: If you cannot find the right one -- you may wish to try this group of Cake Spice Ingredients: Cinnamon, Star Anise, Ginger, Cloves, Allspice and Nutmeg -- I leave the amounts to your own choosing. You may prefer more of one than another.)