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These tender fruitcakes, made with a luscious cream cheese batter, are the perfect size for giving. Buy small aluminum loaf pans at any supermarket. Presentation Idea: Remove the cakes from the pans, peel off the wax paper, then wash and dry the pans. Put the cakes back in the pans, and wrap them in cellophane bags tied with a bow. They can be served as is, or give them a more traditional turn by wrapping them in muslin and periodically dousing them with brandy for several days ahead, keeping tins in a cool place.
In medium bowl, combine raisins, walnuts, dates and Grand Marnier. Cover, and set aside for at least 4 hours, or overnight, mixing occassionally.
Melt 2 tablespoons butter. Brush insides of four 53⁄4 x 31⁄4-inch disposable aluminum loaf pans with butter. Line each one with a 4-inch-wide strip of wax paper, leaving about 2 inches extending over sides. Brush paper with butter. Preheat oven to 325˚F.
In medium bowl, mix flour, baking powder, salt and spices. Set aside. In large bowl, using electric mixer, beat 1⁄2 cup butter and cream cheese until smooth and fluffy. Gradually beat in sugar, then one egg at a time, beating well after each addition. Beat in vanilla and lemon peel.
With mixer on low speed, beat dry ingredients into creamed mixture in several stages, scraping down sides of bowl as needed. Fold in fruit and nut mixture.
Divide batter evenly among prepared pans, smoothing tops with spoon. Place pans on large baking sheet, leaving some room between them. Bake until tops are golden and toothpick inserted in center of cakes comes out clean, about 55 minutes. Transfer pans directly to wire rack to cool completely.
When cooled, remove cakes by lifting wax paper; peel off paper.
- Calories 264
- Carbohydrate Content 35 g
- Cholesterol Content 64 mg
- Fat Content 12 g
- Fiber Content 1 g
- Protein Content 4 g
- Saturated Fat Content 5 g
- Sodium Content 149 mg
- Sugar Content 0 g