MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow Cooker Christmas Fruitcake
Categories: Cakes, Desserts, Fruits, Nuts, Citrus
Yield: 12 Servings
MMMMM------------------------CAKE BATTER-----------------------------
18 oz Box deluxe yellow cake mix
3 lg Eggs
4 oz Butter; melted
1 1/4 c Milk
1/2 ts Ground cardamom
1 1/2 ts Ground cinnamon
1/2 ts Ground allspice
1/2 ts Ground ginger
1/2 ts Ground mace
1/2 ts Nutmeg; grated
1/2 c Dried cranberries
1/2 c Dates; chopped
2 tb Candied lemon peel
2 tb Candied orange peel
2 tb Candied citron; opt
1/2 c Pecans; chopped
1 tb Sugar
MMMMM------------------------ORANGE GLAZE-----------------------------
2 ts Cornstarch
1 c Orange marmalade
2 tb Lemon juice
NOTE: while there are multiple steps to this recipe,
this dish is broken down into workable categories to
help you better plan for preparation and cooking.
MAKE THE CAKE: Gather the ingredients.
Place a low rack or a ring of crumpled foil in the
bottom of a 5 to 6 quart slow cooker. Pour in 4 cups
hot water and turn on the LOW.
In a mixing bowl with electric mixer, combine the cake
mix, eggs, melted butter, milk, cardamom, cinnamon,
allspice, ginger, mace, and nutmeg. Beat on low speed
until ingredients are blended.
Beat on medium speed 2 minutes. Fold in the dried
cranberries, dates, candied lemon and orange peels,
citron, if using, and pecans.
Butter and sprinkle a 2 1/2 quart souffle dish with
confectioners' sugar. It should fit in the 5-quart slow
cooker.
Turn the cake batter into the souffle dish, spreading
to even the top.
Place a buttered round of waxed paper on the top, then
wrap the dish completely in a double thickness of foil.
Tie with twine or make foil handles (see tip below) to
make it easy to lift the cake out later. Place on the
rack in the slow cooker.
Cover and cook on LOW for 6 hours. Turn off the heat and
leave in the slow cooker, covered, for 2 hours.
Cut into wedges and drizzle glaze on top. Serve warm or
at room temperature.
MAKE THE GLAZE: Gather the ingredients.
In a small nonreactive saucepan, mix together the
cornstarch, orange marmalade, and lemon juice.
Cook over medium heat, stirring constantly until
thickened. This will take about 5 minutes.
TIP: To make foil handles: fold a 30" long piece of
aluminum in half lengthwise. Place in bottom of a slow
cooker with both ends hanging over the top edge of
cooker. The foil strip will make it much easier to
remove the cake when it's done.
To store, sprinkle with a few tablespoons of brandy or
orange liqueur and freeze, tightly wrapped.
By: Diana Rattray
Servings: 12 servings
RECIPE FROM:
https://www.thespruceeats.com
Uncle Dirty Dave's Archives
MMMMM
... How can you govern a country which has 246 varieties of cheese?
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS -
telnet://tinysbbs.com:3023 (1:229/452)
