Individual Christmas Fruitcakes
I have a lot of Thompson raisins so used them exclusively. For the mixed spices, I used 2 teaspoons cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground anise, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground allspice.
My Kitchenaid Steam Assist oven was perfect for this job. There is a steam bake cycle for desserts that bakes at 275F and constantly pumps steam into the oven. After 3 hours I had perfectly steamed fruitcakes.
Rich Dark Fruitcake Chatelaine Cookbook
1 lb each, candied pineapple, glacé cherries, muscat raisins, seedless blue raisins, cut mixed peel, currants
1/2 lb each, figs, dates, pecans
1 - 10 oz can crushed pineapple, drained
1 1/2 cups butter
2 1/2 cups brown sugar
1/2 cup cooking molasses
1 tsp vanilla
4 tsp baking powder
5 cups unsifted pastry flour
1 tbsp mixed spices
Dredge prepared fruit and nuts with 1 cup of the flour. Cream next five ingredients together. Make pineapple juice up to 1 cup with orange juice or brandy. Add to creamed mixture alternately with dry ingredients sifted together. Add fruit mixture. Steam cakes 3 to 4 hours, depending on size; then bake at 300F for 45 minutes, or until top is dry. Makes 12 pounds.