Christmas fruitcake

Yield: 1 Servings

Measure Ingredient
2 pounds Black currants
1 pounds Raisins
1 pounds Candied cherries; chopped
1 pounds Candied pineapple;chopped
½ cup Brandy
2 cups Unsalted butter
1 cup Sugar
1¼ cup Brown sugar
12 Eggs
4 cups Self-rising flour
¼ cup Flour
4 pounds Walnuts; (before shelling)
2 pounds Filberts; (before shelling)
½ cup Ground almonds
½ cup Icing sugar
1 Egg yolk
¼ Butter at room temperature
¼ cup Brandy or rum

A

B

C

D

E

ICING

Mix together "A" and leave, covered for 24 hours.

Whip together those 3"B" ingredients with Mixmaster at speed 8. Add 12 eggs, one at a time, at speed 10.

Sift together 4 cups of self-raising flour ( or 4 cups of regular flour plus 1 ½ tbsp of baking powder), then add gradually to eggs, at speed 3 until well mixed.

Place a pan containing hot water at bottom of oven. Preheat oven at 200 F.

Add flour to fruit. Shell walnuts and filberts, then mix well to the whole, with your own hands. No other tool would do it well enough.

Butter 3 bread containers 9" x 5" x 3", line with wax paper, then butter the paper. Fill with mix.

Bake cakes for 4 hours at 200 F. Raise temperature to 300 F and bake for 45 minutes longer. Remove cakes from oven and pour over each one a half glass of brandy. Let cool in pan for ½ hour, then unmould over grates until they reach room temperature. Wrap each cake in brandy soaked cloth, then in aluminum foil. Each couple of weeks moisten with more brandy. Serve after 1 to 3 months.

ICING FOR CHRISTMAS FRUITCAKE: In Mixer bowl, place almonds and sugar.

With Mixmaster at speed 5 add 1 egg yolk and whip until smooth. Gradually add butter and brandy at same speed.

Spread over cake.

Posted to Bakery-Shoppe Digest V1 #444 by Shelley Sparks <ssparks@...> on Dec 09, 1997

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