Layered Fruitcake with Creme Fraiche Frosting - Revision history

Drimble Wedge: minor formatting fix

2011-11-24T04:03:28Z

minor formatting fix

Drimble Wedge at 05:16, 8 October 2011

2011-10-08T05:16:19Z

Drimble Wedge at 04:18, 8 October 2011

2011-10-08T04:18:43Z

Drimble Wedge at 04:17, 8 October 2011

2011-10-08T04:17:39Z

Drimble Wedge at 04:17, 8 October 2011

2011-10-08T04:17:11Z

Drimble Wedge at 04:15, 8 October 2011

2011-10-08T04:15:51Z

Drimble Wedge at 04:15, 8 October 2011

2011-10-08T04:15:10Z

Drimble Wedge at 04:12, 8 October 2011

2011-10-08T04:12:11Z

Drimble Wedge at 04:09, 8 October 2011

2011-10-08T04:09:21Z

Drimble Wedge at 04:08, 8 October 2011

2011-10-08T04:08:54Z

@@ Line 25: / Line 25: @@
 * 1 tablespoon brandy (you can use rum or whiskey too)
 * 10 large egg whites, room temperature
-• 1/4 cup granulated sugar
+* 1/4 cup granulated sugar
-• 3/4 cup apricot jam, warmed, pureed in a food processor, and strained
+* 3/4 cup apricot jam, warmed, pureed in a food processor, and strained
 ===Frosting and Glaze===

@@ Line 1: / Line 1: @@
 __FORCETOC__
-Recipe by: [[:Category:PezMaster's recipes|PezMaster]] [[Category:Baking]][[Category:Cake]][[Category:Desserts]][[Category:Holiday]]
+Recipe by: [[:Category:PezMaster's recipes|PezMaster]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]] [[Category:Baking]][[Category:Cake]][[Category:Desserts]][[Category:Holiday]]
 Here’s my favourite twist on the fruitcake – Layered Fruitcake with Creme Fraiche Frosting. Not a big fan of fruitcake? Put frosting on it! Hells. Yes.

@@ Line 1: / Line 1: @@
 __FORCETOC__
-Recipe by: [[:Category:PezMaster's recipes|PezMaster]] [[Category:Baking]][[Category:Cake]][[Category:Holiday]]
+Recipe by: [[:Category:PezMaster's recipes|PezMaster]] [[Category:Baking]][[Category:Cake]][[Category:Desserts]][[Category:Holiday]]
 Here’s my favourite twist on the fruitcake – Layered Fruitcake with Creme Fraiche Frosting. Not a big fan of fruitcake? Put frosting on it! Hells. Yes.

@@ Line 12: / Line 12: @@
 ==Ingredients==
-===FOR THE CAKE===
+===Cake===
 * 8 ounces of almond flour (2 cups)
 * 3 tablespoons bread flour
@@ Line 28: / Line 28: @@
 • 3/4 cup apricot jam, warmed, pureed in a food processor, and strained
-===FOR THE FROSTING AND GLAZE===
+===Frosting and Glaze===
 * 36 ounces cream cheese, room temperature
 * 2 1/4 cups confectioners' sugar, sifted

@@ Line 12: / Line 12: @@
 ==Ingredients==
-'''FOR THE CAKE'''
+===FOR THE CAKE===
 * 8 ounces of almond flour (2 cups)
 * 3 tablespoons bread flour
@@ Line 28: / Line 28: @@
 • 3/4 cup apricot jam, warmed, pureed in a food processor, and strained
-'''FOR THE FROSTING AND GLAZE'''
+===FOR THE FROSTING AND GLAZE===
 * 36 ounces cream cheese, room temperature
 * 2 1/4 cups confectioners' sugar, sifted

← Older revision		Revision as of 04:15, 8 October 2011
Line 1:		Line 1:
		+	__FORCETOC__
	Recipe by: [[:Category:PezMaster's recipes\|PezMaster]] [[Category:Baking]][[Category:Cake]][[Category:Holiday]]		Recipe by: [[:Category:PezMaster's recipes\|PezMaster]] [[Category:Baking]][[Category:Cake]][[Category:Holiday]]

@@ Line 7: / Line 7: @@
 ''serves 10 to 12''
-FOR THE CAKE
+[[image:Layeredfruitcake.jpg]]
-• 8 ounces of almond flour (2 cups)
-• 3 tablespoons bread flour
+==Ingredients==
-• 1 cup plus 2 tablespoons icing sugar
-• 1/2 teaspoon ground nutmeg
+'''FOR THE CAKE'''
-• 1/2 teaspoon coarse salt
+* 8 ounces of almond flour (2 cups)
-• 2 tablespoons golden raisins
+* 3 tablespoons bread flour
-• 2 tablespoons dried cranberries
+* 1 cup plus 2 tablespoons icing sugar
-• 2 tablespoons candied orange peel
+* 1/2 teaspoon ground nutmeg
-• 2 tablespoons candied lemon peel
+* 1/2 teaspoon coarse salt
-• 1/3 cup dark-chocolate-covered almonds
+* 2 tablespoons golden raisins
-• 1 tablespoon brandy (you can use rum or whiskey too)
+* 2 tablespoons dried cranberries
-• 10 large egg whites, room temperature
+* 2 tablespoons candied orange peel
 • 1/4 cup granulated sugar
 • 3/4 cup apricot jam, warmed, pureed in a food processor, and strained
-FOR THE FROSTING AND GLAZE
+'''FOR THE FROSTING AND GLAZE'''
-• 36 ounces cream cheese, room temperature
+* 36 ounces cream cheese, room temperature
-• 2 1/4 cups confectioners' sugar, sifted
+* 2 1/4 cups confectioners' sugar, sifted
-• 3 cups heavy cream
+* 3 cups heavy cream
-• 1 1/2 tablespoons pure vanilla extract
+* 1 1/2 tablespoons pure vanilla extract
-• 2 1/4 cups (18 ounces) creme fraiche
+* 2 1/4 cups (18 ounces) creme fraiche
-• 1 1/2 cups fine sanding sugar
+* 1 1/2 cups fine sanding sugar
 .) Preheat oven to 400. Butter three 8-by-2-inch round cake pans.

← Older revision		Revision as of 04:09, 8 October 2011
Line 4:		Line 4:

	''adapted from Martha Stewart Living, December 2007''		''adapted from Martha Stewart Living, December 2007''
		+
	''serves 10 to 12''		''serves 10 to 12''