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Spicy Fruit Cake

sweet.chef's picture
Ingredients
  Unsweetened chocolate 1 Ounce
  Currants 1 Cup (16 tbs)
  Raisins 3 Cup (48 tbs)
  Mixed chopped candied fruits and peels 4 Cup (64 tbs)
  Pecan halves 1 Cup (16 tbs)
  Slivered blanched almonds 1 Cup (16 tbs)
  Flour 2 Cup (32 tbs)
  Nutmeg 1 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Ground cloves 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Shortening 1 Cup (16 tbs)
  Light brown sugar 1 Cup (16 tbs), lightly packed
  Egg yolks 6
  Lemon juice 1⁄4 Cup (4 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Egg whites 6
Directions

Melt chocolate; set aside.
Grease bottom and sides of a 10-inch tube pan and line with wax paper or aluminum foil; set aside.
Preheat oven to 300°F (150°C).
In a large bowl, thoroughly mix currants, raisins, candied fruits and peels, nuts and 1 cup of the flour.
Combine remaining flour, nutmeg, cinnamon, cloves and baking soda in a small bowl; set aside.
In a large mixer bowl, cream shortening and brown sugar until light and fluffy.
Add egg yolks 1 at a time, beating well after each addition.
With electric mixer on low speed, blend in melted chocolate.
Alternately beat in the flour-spice mixture and fruit juices, beating after each addition until just smooth.
Stir into fruit-nut mixture.
Beat egg whites until stiff.
Fold into batter.
Turn into prepared pan.
Bake 2 hours and 20 minutes or until done.
Cool completely in pan.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raisin
Interest: 
Party
Preparation Time: 
40 Minutes
Cook Time: 
140 Minutes
Ready In: 
180 Minutes
Servings: 
15

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