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Spiced Fruitcake

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    Thursday, April 17 2014 8:20 AM EDT2014-04-17 12:20:44 GMT
    You've cooked an Easter feast, now what to do with the leftovers? The Executive Chef of University of Michigan Catering has some ideas.
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  • Breakfast Strada with Easter Leftovers

    Breakfast Strada with Easter Leftovers

    Thursday, April 17 2014 8:16 AM EDT2014-04-17 12:16:25 GMT
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  • Sarah's practically homemade samoa cookies

    Sarah's practically homemade samoa cookies

    Wednesday, April 16 2014 11:54 AM EDT2014-04-16 15:54:41 GMT
    Get the recipe for practically homemade samoa cookies from Brenda Harger, owner of Sarah's Cake Decorating and Candy Supplies in Troy.
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Ingredients:
    
2 cups packed brown sugar
3 cups flour
1 tbsp baking soda
2 tbsp ground cinnamon
2 tbsp ground cloves
2 tbsp ground allspice
2 tbsp ground nutmeg
4 eggs
2 tbsp grated orange zest
2 tbsp vanilla extract
1/2 cups rum
1 1/2 cups raisins
1 1/2 cups chopped walnuts
1 1/2 cups dried mixed fruit (apricots, dates, figs, raisins, currants)
1 1/2 cups butter, melted
1 3/4 cups brandy

Directions:

  1. Preheat oven to 325 degrees. Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, combine sugar, flour, soda, cinnamon, cloves, allspice and nutmeg.
  3. Add eggs, orange zest, vanilla, and 1/2 cup brandy.
  4. Mix thoroughly.
  5. Stir in fruit, nuts, and melted butter.
  6. Pour into prepared pan.
  7. Bake at 325 degrees for 1 hour, or until a toothpick inserted in the center comes out clean.
  8. Cool on a wire rack.
  9. Wrap cooled cake in foil.
  10. Sprinkle approximately 2 tablespoons brandy over the cake everyday for 2 weeks.

 

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