FRUIT-CAKE-1 - An extravagant traditional fruitcake This is about as rich a fruitcake as you could possibly want to make. It started life as a Better Homes and Gardens recipe, but has been changed beyond all recognition.
500 g candied citron (or candied fruit and peels) 250 g candied cherries 150 g dark raisins 150 g golden raisins 200 g Calmyra figs, cut into pieces 170 g pitted dates, cut into small slices 170 g pecan halves (or walnut halves if necessary) 12 cl brandy 300 g white flour 10 ml baking powder 10 ml salt 15 ml ground cinnamon 5 ml ground nutmeg 5 ml ground allspice 5 ml ground cloves 4 eggs 350 g packed brown sugar 25 cl orange juice 170 g melted butter, cooled 6 cl light molasses (treacle)
(1) Mix fruits together in a bowl. Pour brandy over fruits. Turn fruit mixture over every 20 minutes. Soaking time is a matter of taste, but two hours is typical. (2) Preheat oven to 150 deg. C. Prepare tube pan: grease sides and bottom. Line bottom and sides with greased brown paper. (3) In a very large bowl, mix flour, spices, baking powder, and salt. Stir until spices are evenly blended throughout. (4) In a third bowl beat eggs until fluffy. Add brown sugar, orange juice, molasses, and butter. Mix, making sure that all the sugar dissolves. (5) Pour off any liquid from fruit mixture and add the fruit and the nuts to the dry ingredients. Mix until all fruit pieces are coated. Then pour in the liquids and mix gently until you have an evenly-mixed batter. (6) Pour batter into pan and bake at 150 deg. C for 1 hour. Cover pan with foil and bake for 1 hour more or until toothpick inserted in center comes out clean. Cool for 30 minutes before removing from pan. Peel off paper very carefully. (7) Put cake in cake tin lined with foil. For the next 3 to 4 weeks, sprinkle a little brandy over cake twice a week. Keep cake covered and store the tin in the refrigerator. If you prefer to omit the brandy, cover top of cake with very thin slices of apple instead.
This makes a HUGE cake. If your tube pan isn't at least 25x 10 cm there is a fair chance that it will run over; in that case, use several loaf pans instead (fill loaf pans about half-way). A pan with a removable center will make extract- ing the cake much easier. Except for mixing the liquids, an electric beater is useless for this recipe. In the USA, candied fruits typically come in packages of the indicated sizes. If you have to measure by volume, use 21/2 cups of candied citron and 1 1/3 cups of the candied cher- ries. I prefer citron instead of the mixture because there's no bitterness from the rinds, although the cake isn't so colorful. Calmyra figs are the light-colored figs most commonly seen in North America.
Difficulty: moderate. Time: 2 hours preparation (including soaking the fruit), 2 hours baking, several weeks mellowing. Precision: Measure batter ingredients carefully. Fruit and nut quantities are somewhat flexible.
Charles Wingate University of Maryland, Computer Science Dept., College Park, Maryland, USA seismo!mimsy!mangoe or mangoe@mimsy.umd.edu
Last modified: 9 May 2006 | 50 hits in September 2006 |