Old-english Fruit Cake

  • on August 21, 2010
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Ingrients & Directions


In this solid dark, old
Fashioned cake, there’s just
Enough
Batter to hold the fruits
And nuts together, and to
Absorb
The aroma of the liqueur
That moistens the cloth in
Which it
Ages (I would use Saran
Now)

1 pound butter 1 pound brown sugar 12 eggs separated 4 cups flour 2
teaspoons each cinnamon, mace, cloves (this is what makes it dark) 1
teaspoons each allspice, nutmeg, salt (this too) 1 pound mixed candied
fruit 1 pound candied cherries 1 pound seeded raisins 1 pound seedless
raisins 1 pound currants 1 pound pitted dates, cut in pieces 1/2 pound
diced citron (optional) I would leave this out citron is very strong
tasting and this is what people usually do not like in fruitcake. Use
candied pineapple instead. 1 pound broken walnuts 1 cup rum or brandy 1/2
cup double-strength coffee grated peel and juice of 3 medium sized oranges
grated peel and juice of 1 lemon

Cream together butter and sugar until light and fluffy. Add well beaten egg
yolks and stir vigorously until smooth and creamy. Sift flour, measure, and
sift with spices. Combine candied fruit, cherries, seeded raisins, seedless
raisins, currants, dates, pineapple and walnuts, and mix lightly with 1 cup
of the spiced flour. Add remaining flour to batter, blending alternately
with mixture of rum, coffee, and fruit peel and juices. Add fruit and nut
mixture and mix well. Beat egg whites until they hold stiff peaks, then
fold into batter. Butter 4 loaf pans (5 X 9) line with brown paper and
butter again, Spoon in batter. Bake in a very slow oven 250 for 3 hours 30
minutes or until a tooth pick inserted comes out clean. (I would put a
shallow pan filled with water on the bottom shelf of the oven.)

Emily Jorge

From : Sunset Magazine

From

Yields
1 Servings

Article Categories:
Cakes

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