FRUIT-CAKE-1(C) USENET Cookbook FRUIT-CAKE-1(C)
FRUIT-CAKE-1 - An extravagant traditional fruitcake
This is about as rich a fruitcake as you could possibly want
to make. It started life as a Better Homes and Gardens
recipe, but has been changed beyond all recognition.
INGREDIENTS (1 7-lb cake)
16 oz candied citron (or candied fruit and peels)
8 oz candied cherries
1 cup dark raisins
1 cup golden raisins
1 1/3 cups
Calmyra figs, cut into pieces
1 1/3 cups
pitted dates, cut into small slices
1 1/2 cups
pecan halves (or walnut halves if necessary)
1/2 cup brandy
3 cups white flour
2 tsp baking powder
2 tsp salt
1 Tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cloves
1 3/4 cups
packed brown sugar
1 cup orange juice
3/4 cup melted butter, cooled
1/4 cup light molasses (treacle)
(1) Mix fruits together in a bowl. Pour brandy over
fruits. Turn fruit mixture over every 20 minutes.
Soaking time is a matter of taste, but two hours
(2) Preheat oven to 300 deg. F. Prepare tube pan:
grease sides and bottom. Line bottom and sides
with greased brown paper.
(3) In a very large bowl, mix flour, spices, baking
powder, and salt. Stir until spices are evenly
(4) In a third bowl beat eggs until fluffy. Add brown
sugar, orange juice, molasses, and butter. Mix,
making sure that all the sugar dissolves.
(5) Pour off any liquid from fruit mixture and add the
fruit and the nuts to the dry ingredients. Mix
until all fruit pieces are coated. Then pour in
the liquids and mix gently until you have an
(6) Pour batter into pan and bake at 300 deg. F for 1
hour. Cover pan with foil and bake for 1 hour
more or until toothpick inserted in center comes
out clean. Cool for 30 minutes before removing
from pan. Peel off paper very carefully.
(7) Put cake in cake tin lined with foil. For the
next 3 to 4 weeks, sprinkle a little brandy over
cake twice a week. Keep cake covered and store
the tin in the refrigerator. If you prefer to
omit the brandy, cover top of cake with very thin
slices of apple instead.
This makes a HUGE cake. If your tube pan isn't at least
10x4 inches there is a fair chance that it will run over; in
that case, use several loaf pans instead (fill loaf pans
about half-way). A pan with a removable center will make
extracting the cake much easier.
Except for mixing the liquids, an electric beater is useless
for this recipe.
In the USA, candied fruits typically come in packages of the
indicated sizes. If you have to measure by volume, use 2
1/2 cups of candied citron and 1 1/3 cups of the candied
cherries. I prefer citron instead of the mixture because
there's no bitterness from the rinds, although the cake
isn't so colorful. Calmyra figs are the light-colored figs
most commonly seen in North America.
Difficulty: moderate. Time: 2 hours preparation (including
soaking the fruit), 2 hours baking, several weeks mellowing.
Precision: Measure batter ingredients carefully. Fruit and
nut quantities are somewhat flexible.
University of Maryland, Computer Science Dept., College Park, Maryland, USA
seismo!mimsy!mangoe or email@example.com
From: firstname.lastname@example.org (Seema Chandnani)
Subject: RECIPE: Old-world fruitcake
Date: 23 Oct 87 05:14:03 GMT
Organization: U. Chicago Computation Center, Chicago, Illinois, USA
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