Here's a recipe I got from the internet.
The LEGEND VILLAS FILIPINO FRUITCAKE Recipe
Ingredients:
- 300 gms assorted dried local fruits
- 100 gms glazed fruit mix
- 100 gms raisins
- 80 gms glazed kaong
- 50 gms orange peel
- 1 c rum (used for fruit soaking)
- 50 gms cashew nuts / Pili nuts
- 1/2 c dayap rind
- 180 gms all-purpose flour
- 2 t cinnamon
- 150 gms butter
- 120 gms brown sugar
- 3 pcs whole eggs
- 1 jigger rum (for brushing)
Procedures:
Combine glazed fruits, dried fruits, raisins, kaong and peel. Soak the fruits in rum for one week. Beat the butter and sugar in a mixing bowl, until light and fluffy. Add the eggs slowly on a medium speed beat. Sieve the flour and spices together. Add the flour gradually on a low speed.
After one week, drain the fruits and dust with a little flour. Add this to the flour mixture. Give the mixture a final turn with clean hands to mix thoroughly. Transfer mixture into two lined baked pans. When desired weight is required, weigh accordingly and place mixture in the right baking pan. Bake in 300° F oven for two hours. Brush cake with one jigger of rum. Wrap in foil and let age for one week before consuming.
Fruitcake tips and cooking hints:
Fill pans no more than two-thirds full.
Placing pans in a tray half-filled with hot water will also help prevent over-browning during the long, slow cooking period.
Before removing the cake from the pan to cool, let it rest about 10 minutes in the pan.
The standard cake testing method applies to fruitcakes: a wooden skewer inserted in the center should come out clean.
For easy slicing, the cake should be cold. Use a thin knife.
For liquor-soaked cakes, refrigerate at least three weeks before eating to let it ripen.
Substitute plain dried fruit for candied fruit if you wish.
Fruit juice can be substituted for liquor as a soaking liquid. Be sure to refrigerate and consume within two months.
source: www.homecooking.about.com, www.malaya.com.ph
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