Old english fruit cake

1 servings

Ingredients

Quantity Ingredient
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 pounds Butter
1 pounds Brown sugar
12 eaches Eggs separated
4 cups Flour
2 teaspoons Each cinnamon, mace, cloves (this is what makes it
Dark)
1 teaspoon Each allspice, nutmeg, salt (this too)
1 pounds Mixed candied fruit
1 pounds Candied cherries
1 pounds Seeded raisins
1 pounds Seedless raisins
1 pounds Currants
1 pounds Pitted dates, cut in pieces
½ pounds Diced citron (optional) I would leave this out

Directions

FROM : SUNSET MAGAZINE

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

½ 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

TO ALL Submitted By DOROTHY FERRIS SUBJ HELLO On 12-01-95

Related recipes