• 12/27 Fruitcake Day - 3

    From Dave Drum@1:18/200 to All on Tue Dec 26 19:43:42 2023
    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

    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

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