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Fruit Cake

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  Butter/Margarine 1 Pound
  Brown sugar 1 Pound
  Egg yolks 12
  Molasses 1 Cup (16 tbs)
  Egg whites 12
  Pastry flour 4 Cup (64 tbs)
  Allspice 4 Teaspoon
  Cinnamon 4 Teaspoon
  Nutmeg 1 Teaspoon
  Mace 1 1⁄2 Teaspoon
  Seeded raisin 2 Pound
  Sultanas 2 Pound
  Currants 1 Pound
  Preserved lemon rind 1⁄2
  Preserved orange rind 1⁄2
  Candied cherries 1 Pound
  Candied pineapple 1 Pound
  Citron 1 1⁄2 Pound
  Preserved strawberries 2 Cup (32 tbs)
  Almonds 1 Pound
  Fruit juice 1 Cup (16 tbs)
  Soda 1⁄4 Teaspoon
  Hot water 1 Tablespoon

Cream together until thoroughly blended the butter and brown sugar.
Add the beaten egg-yolks and molasses and beat well.
Fold in stiffly beaten egg whites.
Sift together the flour and spices.
Reserve 1 cup for dredging fruit.
Add the remaining flour mixture to egg mixture.
Mix the prepared fruits, except the citron, and dredge with the 1 cup flour.
Add strawberries, almonds and fruit juice to mixture and mix all together well.
Last add soda dissolved in hot water.
Have ready 5 or 6 large loaf pans greased and floured, or about 2 doz. individual pans.
Place a layer of the batter in each pan, then a layer of citron, then another layer of batter, filling the pans about 3/4 full.
Over the top also place small pieces of citron.
This may be either baked or steamed.
For baking, place in a slow oven of 275° F. for 3 to 4 hrs., for the large ones, or for 2 hrs. at 325° F. for the small ones.
Or cover the pans closely with wax paper and steam the large fruit cakes 2 hrs., then remove the paper and bake for 2 hrs. at 275° F., or 1 hr. of steaming and 1 hr. of baking at 325° F. should suffice for the smaller fruit cakes.
When baked remove from the tins and allow to cool.
This cake should be made several weeks before using.

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Fruit Cake Recipe