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English Fruit Cake

Holiday.Cook's picture
Ingredients
  Currants 10 Ounce (1 Box)
  Raisins 15 Ounce (1 Box)
  Citron 4 Ounce, chopped
  Candied cherries 3 1⁄2 Ounce, candied
  Canned walnuts 8 Ounce, chopped (1 Can)
  Brandy/Rum 1 Cup (16 tbs)
  All purpose flour 2 Cup (32 tbs)
  Ground nutmeg 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Butter 1 Cup (16 tbs), softened
  Sugar 1 Cup (16 tbs)
  Eggs 5
  Apricot preserves 3⁄4 Cup (12 tbs), strained
  Almond paste 8 Ounce (1 Can)
  Icing 1 Cup (16 tbs)
Directions

1. Prepare a 9-by-3-inch springform pan.
2. In a large bowl, toss currants, raisins, citron, cherries and walnuts with 1/2 cup brandy until well mixed.
3. Preheat oven to 275°F. Sift together flour, nutmeg and cinnamon; set aside.
4. In large bowl, with electric mixer at medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; beat until very light and fluffy.
5. At low speed, beat in flour mixture (in fourths) alternately with remaining 1/2 cup brandy (in thirds), beginning and ending with flour mixture.
6. Pour batter over fruit mixture; mix until well combined. Turn into prepared pan.
7. On low rack in oven, bake 2 1/2 to 3 hours, or until cake tester inserted near center comes out clean.
8. Cool cake completely in pan on wire rack. Remove from pan, and peel off paper. Wrap fruitcake in brandy-soaked cheesecloth, then in foil; store for several weeks. (Resoak the cheesecloth in brandy several times, as necessary.)
9. Before serving: Brush top of cake with apricot preserves. Roll almond paste between two sheets of waxed paper into a 9-inch circle. Remove top sheet of paper. Invert paste onto cake; remove paper. With sharp knife, trim edge of paste; then press paste to cake.
10. Make Royal Icing. With spatula, spread an even layer smoothly on top and side of cake. Fill pastry bag with icing, using number-1 writing tip. Pipe diagonal lines 1/2 inch apart all around the cake. Then starting at the top of each line, pipe another line diagonally in other direction to form diamonds.
11. For top and bottom edge:Fill pastry bag with icing, using number-4 star tip. Pipe rosettes all around the bottom. Using the same pastry bag, make niching around top edge of cake.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Almond
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes

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