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Nutty Fruit Cake

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  Dried mixed fruit 2 Pound
  Glazed cherries 1 Cup (16 tbs), red colored
  Glazed cherries 1 Cup (16 tbs), green colored
  Glazed pineapple 1 Cup (16 tbs)
  Candied orange peel 1 Cup (16 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Cognac 1 Cup (16 tbs)
  Candied lemon peel 1 Cup (16 tbs)
  Golden raisins 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs), melted
  Sugar 1 Cup (16 tbs)
  Eggs 1 Cup (16 tbs)
  Flour 3⁄4 Cup (12 tbs)
  Baking powder 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Currants 1 Cup (16 tbs)
  Mace 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Grated lemon rind 1 Teaspoon
  Slivered almonds 1 1⁄2 Cup (24 tbs)
  Walnuts/Walnut halves 2 Cup (32 tbs)
  Cognac 1 Tablespoon

Toss all the candied fruit with the half cup flour and set aside.
Pour the Cognac over the raisins and currants, cover and soak for about six hours.
In a large bowl cream together the butter and sugar until fluffy and light.
Add the eggs, one by one, beating well.
Sift together the flour, baking powder, spices and rind.
Stir into the batter.
Fold in all the fruit and nuts, blending thoroughly by hand.
Pour the batter into two buttered 10x 5 inch baking pans.
Bake at 325 degrees for about sixty to ninety minutes, or until done.
Remove the cakes from the pans when slightly cool.
Cool completely on a rack.
Wrap in cloth soaked with Cognac.
During storage sprinkle several more times with Cognac.
It is preferable to make these cakes one-or two months before using to allow time to mellow.

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