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