Product Spotlight: Bulk

Product Spotlight: Bulk
Holiday Baking Time
by Adam Fischler

With the holidays approach-ing and the weather cooling off, it is time to head back to the kitchen to start baking special treats. So be sure to stop by the bulk aisles of your favorite Co-op store to stock up on supplies.
We have plenty of flours to choose from, nuts, sugars, choc-olate and carob chips, and dried fruits. And speaking of fruits,
why not try your hand at a fruit-cake this year?
Nothing says holidays like fruitcake. As a matter of fact, during the 18th Century, laws were passed regulating the pro-duction of fruitcakes. They could only be prepared during Christmas, Easter and other special occasions. We have great fruit-cake recipes included here, but don’t feel confined to specific instructions. Experiment with different types of nuts and fruits; we have more than 40 different nuts and dried fruit in the bulk department, so you can create
a wide variety of combinations.
If you’re too busy to do the baking yourself, just check out our special selection of holiday pies and pastries from our local bakeries. And if you don’t see something you need, let us know: many of our bakers will do special orders on pies and such.
Likewise, if there is a pro-duct you need for baking/cooking purposes, let a staff member know. We can most likely order
it for you. Special orders don’t upset us; on the contrary, we are more than glad to help out!

Eggless Fruitcake

3/4 cup hot water
1/2 cup butter
1/2 cup white sugar
1/2 tsp. ground nutmeg
1 tsp. mixed spice
3/4 cup dried mixed fruit, chopped
1/2 tsp. baking soda
2 cups self-rising flour

Preheat oven to 375°F.

Grease a 9x13 inch pan.

In a saucepan, combine the water, butter, sugar, nutmeg, mixed spice and fruit.

Stir over medium heat until the butter is melted and sugar is dissolved.

Bring mixture to a boil, then simmer for 3 minutes. Remove from heat and cool slightly until lukewarm.

Stir in baking soda. Sift flour into a large bowl and make a well in the center.

Pour the fruit mixture into the flour, and mix together until blended.

Pour batter into prepared pan, smoothing surface with the back of a spoon.

Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for five minutes, then turn out onto wire rack and cool completely.

Fabulous Fruitcake

2 cups dried fruits, such as figs, dates, apricots, and prunes, chopped
1-1/2 cups golden raisins
1/2 cup currants
3-1/2 cups walnuts, or any com- bination of nuts, coarsely chopped
3 cups sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 lb. unsalted butter, softened
2 cups sugar
6 eggs
1/3 cup brandy or whiskey, or apple juice
1 tsp. real vanilla extract

Preheat the oven to 275°F.

Lightly butter a 10-inch, 12-cup pan or mold, or if it is non-stick, lightly spray or brush it with oil.

Also prepare a smaller pan for the “leftover” batter.

In a big bowl, combine the chopped fruit, raisins, currants, and nuts. Sift over the flour, baking powder, and salt. Mix well.

Using a mixer, blend the softened butter and sugar until fluffy. Add eggs and beat well. Beat in the whis-key and vanilla. Blend with the fruit and nut mixture.

Scoop into prepared pan, smooth out the top, and bake for 2 to 2-1/2 hours, or until an instant-read thermometer stuck into the center of the cake registers 200 degrees.

Remove the cakes from the pans after 15 minutes. Cool on a rack. Sprinkle with more liqueur. Wrap in cheesecloth and then in foil.
Store for at least three weeks.