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Yeasted fruitcakes with dried fruit and honey
are still a work in progress. This batch came out a bit heavy and
overly tart (it was a quite large fresh lemon that I used). They
were delicious eaten warm, but heavy going if allowed to cool. I
put them here so I can find the recipe when I'm ready to try it again.
Grease muffin tins: about 2 dozen regular sized, or 10-12 giant
(really giant) muffins
Mill these together, or mix 500g or about 3 1/2 C all purpose flour
with ground spices:
200g hard white wheat
300 g soft white wheat
1/4 t anise seed
1/2 cardamom seed
1 piece blade mace
1/2 inch ceylon cinnamon stick
1/4 t mahleb
1 tsp salt
3/4 t instant yeast
1 C warmed skim milk
2 T lemon juice (juice of 1/2 large or 1 small lemon)
4 eggs, room temperature
1/3 T honey
4 T butter
zest of one lemon
3 C chopped mixed dried fruit (should probably soak or steam this
before incorporating into the batter)
Coarse sugar to decorate tops
Whisk together the flour, salt and yeast. Set aside.
Whisk together the milk and lemon juice; let sit 5 minutes. Whisk in
the eggs, honey, butter and zest.
Beat in the flour to make a light smooth batter.
Let the batter rise, covered, in a warm place for about 2 hours.
Stir down and divide into the prepared tins. Let rise an additional
Sprinkle liberally with coarse sugar. Pop into the oven and bake
15-20 minutes for small muffins, up to 35 minutes for large ones. When
done, they should be barely golden and the top will spring back
lightly when pressed.
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