(A) Citrus Peel
Recipe Credit: Martha Stewart
With a sharp paring knife, slice off ends of the oranges & lemons. Following the curve of the fruit, cut away the outermost peel, leaving most of the white pith on fruit. Slice peel lengthwise into 1/4-inch-wide strips.
In a medium pot of boiling water, cook peel until tender, about 10 minutes.
With a slotted spoon, transfer peel to a wire rack set over a rimmed baking sheet; spread in a single layer to dry slightly, about 15 minutes.
In a medium saucepan, bring 1 cup sugar and 1 cup water to a boil over high heat, stirring to dissolve the sugar. Add the peel and boil until it turns translucent and syrup thickens, 20-30 minutes. With the help of a slotted spoon, transfer peel to wire rack, separating the pieces as needed.
Let the peel dry for an hour. Use as required.
(B) Recipe: Fruit Cake
Recipe Credit: Joy Of Baking
Preheat your oven to 325 degrees F (160 degrees C).
Butter, or spray with a nonstick vegetable spray, an 8 inch (20 cm) spring form pan with a removable bottom.
Line the bottom of the pan with parchment paper. Also line the sides of the pan with a strip of parchment paper that extends about 2 inches (5 cm) above the rim of the pan.
In a separate bowl, whisk together the flour, ground almonds, salt, and baking powder.
In another large bowl place the dried and candied fruits, along with the chopped nuts.
Remove about 3-4 tablespoons of the flour mixture and add it to the fruits & nuts mixture, tossing well to coat all the fruits and nuts.
In the bowl of your electric stand mixer, or with a hand mixer, beat the butter until creamy.
Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of your bowl as needed.
Add the alcohol, orange juice, orange zest and lemon zest.
Then fold in the chopped nuts and all the dried and candied fruits. Then fold in the flour mixture.
Pour the batter into the prepared pan and, if desired, decorate the top of the cake. Place the spring form pan on a larger baking sheet. Bake in your preheated oven for1 hour.
Reduce the oven temperature to 300 degrees F (150 degrees C) and continue to bake the cake for about 80-90 minutes or until a long skewer inserted into the center of the cake comes out with just a few moist crumbs.
Remove the cake from the oven and place on a wire rack to cool completely. Then, with a skewer, poke holes in the top surface of the cake and liberally brush with alcohol (brandy, Grand Marnier, sherry, rum or whiskey).
Wrap the cake thoroughly in plastic wrap and aluminum foil and place in a cake tin or an airtight container. Store in a cool dry place. (If you live in a warm climate I find it best to store the cake in the refrigerator.) Brush the cake periodically (once or twice a week for about two to three weeks) with alcohol.
This cake will keep several weeks or it can be frozen too.
