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Old-English Fruit Cake

the.instructor's picture
This Old-English Fruit Cake is an irresistible dessert recipe. Enjoy this Old-English Fruit Cake with your loved ones in the coming weekend party!
Ingredients
  Butter 1 Pound (2 Cup)
  Brown sugar 1 Pound
  Eggs 12 Small, separated
  Regular all purpose flour 4 Cup (64 tbs)
  Cinnamon 2 Teaspoon
  Mace 2 Teaspoon
  Cloves 2 Teaspoon
  Allspice 1 Teaspoon
  Nutmeg 1 Teaspoon
  Salt 1 Teaspoon
  Mixed candied fruit 1 Pound
  Candied cherries 1 Pound
  Seeded raisins 1 Pound
  Seedless raisins 1 Pound
  Currants 1 Pound
  Pitted dates 1 Pound, cut into pieces
  Diced citron 1⁄2 Pound
  Broken walnuts 1 Pound
  Double strength coffee 1⁄2 Cup (8 tbs)
  Grated orange peel 3 Medium
  Oranges 3 Medium, juiced
  Lemon peel and juice 1 , grated
  Brandy/Rum 2 Tablespoon
Directions

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, citron, 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 by 9-inch size), line with brown paper, and butter again.
Spoon in batter.
Bake in a 250° oven for about 3 hours, 30 minutes, or until a toothpick inserted in center of cakes comes out clean.
Have a shallow pan of water in bottom of oven.
Set cakes in pans on wire racks to cool; remove from pan.
Wrap each cake in a cloth moistened in brandy.
Wrap individually in 2 layers of foil, sealing to make airtight.
Age at least 1 month.
Chill before slicing.

Recipe Summary

Cuisine: 
European
Method: 
Baked
Dish: 
Cake
Servings: 
48

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