Compact fruitcakes are a suitable holiday gift for most occasions.
Gift-giving is one of the most difficult of social obligations, especially when the recipient is only a casual acquaintance. For those who are handy in the kitchen, one of the simplest solutions to this dilemma is to offer up something traditional and home baked. Fruitcakes for the holidays are the subject of much pop-culture humor, but for all the joking they are still a welcome gift in many homes.
Instructions
1. Purchase small disposable foil loaf pans in the desired size, or use a baking pan that makes six or eight miniature loaves.
2. Visit a bakers' supply shop, or well-stocked kitchen wares shop for paper liners for your mini-loaf pans. These are similar to muffin cups, but larger and oblong. If you are unable to find them in your area, order them online or line your loaf pans with small pieces of parchment paper.
3. Fill one of your mini loaf pans with water, about two-thirds full. Pour this into a measuring cup and to gauge the capacity of your pan.
4. Check the yield of your favorite fruitcake recipe, usually expressed in a number of loaf pans or tube pans. Consult a cross-reference chart to learn the corresponding volume of batter.
5. Divide that by the volume of your mini loaf pan. For example, a recipe that fills a 10-inch tube pan makes 16 cups of batter; if your mini pan holds 1 cup of batter you will be able to make 16 small loaves.
6. Mix and bake your recipe as you normally would. Bake the loaves for approximately 40 percent less time than the recipe calls for to allow for the smaller loaf size. Cool the loaves, soak with rum or brandy if desired, and package them for gifting.
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