You are here

Old Williamsburg Style Fruit Cake

Charles.Durand's picture
Ingredients
  Butter/Margarine 1 Cup (16 tbs)
  Sugar 2 1⁄3 Cup (37.33 tbs)
  Egg yolks 4
  Sifted all purpose flour 4 Cup (64 tbs)
  Sherry 1⁄2 Cup (8 tbs)
  Walnuts 1 Pound, chopped
  Golden raisins 15 Ounce (1 Package)
  Finely chopped candied cherries 8 Ounce (Red Variety, 1 Cup)
  Diced candied pineapple 8 Ounce (1 1/3 Cups)
  Candied diced citron 8 Ounce (1 Cup)
  Flaked coconut 2 Cup (32 tbs), finely chopped
  Egg whites 4 , beaten to stiff, not dry, peaks
  Almond paste 1 Tablespoon
  Icing 1⁄4 Cup (4 tbs)
Directions

Cream butter.
Gradually add sugar, beating thoroughly after each addition.
Add egg yolks, one at a time, beating until light and fluffy after each addition.
Blend in 1 cup flour, then the sherry.
Mix the remaining flour, walnuts, the fruits, and coconut.
Stir into mixture in bowl.
Fold in beaten egg whites.
Turn batter into a greased 10-inch tubed pan lined with greased brown paper or baking parchment.
Spread evenly in pan.
Bake at 300°F 2 3/4 hours, or until cake tests done.
Cool completely on wire rack before removing the cake from the pan.
Brush cake with sherry.
Wrap tightly in aluminum foil.
Store in a cool place.
The day before the cake is to be served, brush top and sides of cake with a slightly beaten egg white.
Place the round of Almond Paste on top of the cake and arrange pieces on sides; press edges to seal.
Let dry at room temperature about 8 hours.
Reserving about 1 cup, spread Icing over sides and top of cake.
Using a pastry bag and tube, decorate with reserved icing.
Garnish with flaked coconut and candied red and green cherries.
Let dry at room temperature about 4 hours.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Servings: 
24

Rate It

Your rating: None
4.29
Average: 4.3 (15 votes)

1 Comment

Anonymous's picture
This is THE best fruitcake you will ever make/eat! I replace the raisins and citron with assorted candied fruits though; the raisins turn black and yucky during baking and the citron is, well, it's bitter. I cannot tell you how many people have told me they HATE fruitcake, and they make all the usual jokes about using it as a doorstop, but when they taste it....they have to eat (get it eat!) their words! I always take this fruitcake to the big Thanksgiving family celebration and I have actually caught people cutting slabs off and HIDING them so they can have an extra piece later.