Thursday, April 26, 2012

It's a month of Kitchen stuff, so time for CAKE!

Blogger is having a ton of issues but it isn't so great as to keep a good cook away from her kitchen!!

I want to thank Madame Samm for the invitation to play along in this month's fun kitchen themed guest posting! I always enjoy taking part in the fun activities she dreams up for us!

My name is Thearica and I blog over at www.pigtalesandquilts.com!  If you have never been to my blog I welcome you over any time!  Please check out past posts if you go over for some tantalizing eye candy of crazy quilting!  And check out my granddaughters first quilt at the tender age of 7!!

So, Madame Samm said this had to do with the kitchen! ...  hmmmm
We all know what we like to do best in the kitchen... EAT!!

I was trying to decide on a quilted item for my post but the things I came up with had already been done so I decided to be a little different!  I am different and that is a good thing... most times. :)

How about I show you how to cook up a mouth watering fruitcake!

DON'T say YUCK just yet!!

This is NOT your A-Typical fruitcake!  This one gets raves by the most stubborn - mule headed people who don't like fruitcake! Trust me!

Are you ready?? OK.. Let's get started!

You have to get out your ingredients!

7 extra large eggs
2 cups sugar
2 cups self rising flour
1 pound candied red cherries
1 pound candied pineapple
1 pound chopped dates
2 pounds pecan halves
Butter

Now get your tools ready!

Large pan for mixing the batter... I use my dishpan!
Sifter - YES, you WILL need one!
Mixing Bowl
Mixer
Bundt Cake Pan
2 disposable medium sized aluminum rectangle baking pans
1 large round Christmas tin
Saran Wrap
Wax paper
Parchment Paper
Scissors
Ink pen


The first thing we are going to do is turn our oven to Bake and 300 degrees!

Then we are going to cut paper bottoms for our baking pans so the cake does not stick!
Take your ink pen and sit your bundt pan on the parchment paper and trace around the outer edge of the bottom.  Do the same thing for the disposable pans.  

Don't forget to draw the inner well of the bundt pan!

Cut these shapes out!

Next we will butter all 3 pans... even the bottoms! And don't forget to give the walls of the well on the bundt pan a good buttering!

Now place those paper bottoms down inside the pans!

It is time to make cake!!!

Open your candied cherries, pineapple and dates and put them in the bottom of your large pan!  Be sure and move them around with your hand to mix them up well.  No large lumps of one fruit stuck together!

Next we will put the 2 cups of sugar in our mixing bowl and crack all 7 eggs in on top of it!

Beat these together until good and frothy!

Now you will sit your sifter down on the fruit and put those 2 cups of self rising flour in it!
If you do not have a sifter, do NOT attempt to make this cake until you run to Walmart and get you one!
Trust me, it DOES make a difference!

Sift your flour over the fruit and then stir it in until all fruit is well coated!

Now add the egg and sugar mixture and mix together until there is no sign of any dry flour anywhere!

NOW comes the BEST part!!
Add those 2 pounds of pecan halves!

Do NOT chop chop with your spoon because you want these halves to remain in tact as much as possible!
Delicately stir the pecan halves in to the cake batter until they are all coated and mixed in well!

Ladle the cake batter in to your pans.  Do not pack the batter down tightly.

You will have enough batter for the bundt and both disposable pans.

Clean the rims of the bundt pan and the outer edges of the disposable pans because if you don't, you will have thick globs of cake to contend with when it comes out of the oven if you don't!

Place the disposable pans on a cookie sheet and place all 3 cakes in the oven together! 
 Bake on 300 degrees for 1 hour and 30 minutes!

YUM YUM YUM!!!
Who wants cake!!!


Let the cakes cool for 30 minutes and then take a butter knife around the edges to turn the cake loose from the walls.  

Don't forget the well!

You can gently tug on the outer edge of the disposable pans to get them started and then finish with your butter knife.

Then allow the cakes to cool for another hour.

Turn the cakes out and remove the paper bottoms.
I turn the small cakes out in my hand.  be careful... They might try to fall apart!

Turn the bundt cake out on to a plate.

After you remove the paper bottoms, return them to their pans to cool for one more hour! Being in their pans to cool keeps them from falling in to a million pieces until they are good and cool! Once they are cool, they will stay just fine!

It is time to get them ready to travel to a far away place!
YES, they travel so WELL!

I use the wax paper and cut a sheet to lay across the tin.  I cut a 2nd sheet and lay it across the tin in the opposite direction.

As you can see, a bundt size cake fills up a large tin to the rim!
Makes a VERY nice gift!
And she is ready to go to Montana to my friend Martha!
I know.. it is a Christmas tin and Christmas is past... but hey, it is all I had! :)

For the smaller cakes, I put them in to a brand new disposable pan after I wrap them well in Saran Wrap!

OR I simply put one under my domed cake plate and EAT it!! ha!

Now!! WHO is hungry for cake???

Thank you for having me Madame Samm! This was fun and I learned to save my post next time so I wouldn't have to re-write everything when a post goes missing!! :)

Ya'll come on over to my blog for a visit!

22 comments:

  1. Oh, this sounds and looks deliscious. I'm not a baker, but going to pass the recipe to my SIL and she can make it for me. Thank you for sharing with us today - blogger bugs and all.

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  2. Yum! I have always liked fruitcake, maybe because I'm from a large family and there was never enough. I do not like to cook but I will try this one, thank you, very much! Oh, I'm hungry and it's almost midnight, I can't eat now.

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  3. I know it is late, but I am up for a snack......I love fruit cake and feel the need to bake. I do have to get a shifter.....Thanks for sharing....YUM....Judith, Texas

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  4. Oh, this looks yummy!! I've been traveling, so am having to catch up on my blogging, but even on a good day, I can't keep up with Madame Samm!!

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  5. Oh yum. Where do I sign up for one of those little gems? :) I'm one of those weird ones that do like fruitcake at least once a year. I haven't made my own yet but have heard those you make at home are SO much better. I might have to try this recipe. Thank you.

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  6. I love fruitcake. I always thought it would be so hard to make. You are making it look really easy. Thanks.

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  7. Looks yummy. It's been a long time since I've had a fruitcake. I just may have to bake this soon...and if my husband enjoys it, I may just call it a Thearica cake. (he thinks he doesn't like fruitcake, but I think he's just heard the infamous stories of fruitcakes).
    Thanks for sharing!

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  8. My husband loves fruit cake - thanks for the recipe! blessings, marlene

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  9. Good Morning Thearica....and yes you made it in ...and what a great way to finish our week...I have tasted this cake and it is absolutely divine..glad to see the recipe...you are a gem...nutty as fruitcake, nooooo...lol just a sweet delight..

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  10. Thanks for sharing your recipe. I'll have to print it out and try it! I'm always game to try new recipes.

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  11. Good Morning! That looks like a wonderful fruitcake! I have always wanted to make one and have never tried. Yours looks like I just might be able to attempt it. Thank you for sharing the recipe and showing all of the steps and explaining each step.. I hope you have a wonderful day!

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  12. I have to admit that it does look and sound awfully good. Fruitcake in April might be better than at Christmastime too!

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  13. I LOVE fruitcake! I remember my mom baking it before Thanksgiving so it would be "ready" at Christmas! They would also pour some brandy over it? I think the time to make it is AFTER Christmas when the fruit gets WAY marked down! Thanks for sharing!

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  14. Thearica, thanks for the wonderful recipe!

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  15. You are right. This recipe is not like the others. This one is delicious. I like to soak mine in Brandy.

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  16. Thank you! Thank you! I am a good friend of Thearica's and have personally received numerous tins of her wonderful Fruit Cake over the past few years... actually one for me and one for my husband as she knows how much I love them. Never a Fruit Cake lover she mentioned to me "oh you will love my fruit cake" One taste and I have become addicted and now, now I finally get the receipe! Yahoooo!!!

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  17. I'm not a fan of fruitcake, but this one looks worth trying and looks so much better than those store-bought ones. Thanks for all the wonderful instructions!

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  18. Wow this cake looks delicious...great recipe thank you.

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  19. I love fruitcake! I buy extra at Christmas and freeze it in small portions so I can have fruitcake anytime I want. I will definitely have to try this recipe. Thanks for sharing.

    Ursula

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  20. Oohh...the cakes look so delicious and easy to make!!

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  21. What, no booze in the fruit cake?!? I thought after the fruit cake was baked and cooled it was doused with rum?? Shows what I know! I've never made a fruit cake but I will now!

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