Side Pannel
Rich Dark Fruit Cake
Rich Dark Fruit Cake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes, Holiday
Ingredients List
- 4 c All purpose flour
- 1 tb Cinnamon
- 1 tb Cloves
- 1 tb Allspice
- 1 tb Nutmeg
- 1/2 tb Mace
- 1 ts Salt
- 2 1/2 lb Currants
- 2 1/2 lb Raisins
- 1 lb Citron or chopped candied
- -lemon and orange peel
- 1 lb Pecan meats [optional]
- 1 lb Chopped dates or
- -figs [optional]
- 1 lb Brown sugar [2 2/3 c packed]
- 15 Egg yolks, beaten
- 1/2 c Liquor or fruit juice*
- 15 Egg whites
Directions
* Use 1/4 cup bourbon, dark rum or brandy with 1/4 cup wine or 1/2 cup
prune, apricot or grape juice.
See "About Butter Cakes" and "About Fruit Cakes" for tips.
Pre-heat oven to 275. Have all ingredients at about 75 deg. Sift the flour
before measuring. Reserve one cup and re-sift the three cups with the
spices and salt.
Wash the currants; cut up the raisins, dates and figs with scissors; and
coarsely break the pecan meats. [I prefer dates, figs or more raisins to
the traditional nuts- JW] Sprinkle these ingredients with the one cup of
flour.
Cream the butter until soft. Sift the brown sugar and add gradually, mixing
after each addition. Beat in the beaten egg yolks in 3 batches. Add the
flour mixture in thirds alternating with the liquor or fruit juice. Fold in
the floured fruit and nuts. Beat the egg whites until stiff but not dry and
fold into the batter.
Prepare 2 4 1/2"x 8 " loaf pans AND 2 9" tube pans and bake at 275 for 3 to
4 hr. If 2 large 5 lb pans are used allow 5 hr. Place a shallow pan of
water in the oven. Remove it for the last hour of baking. Cool and store.
Recipe from the Joy of Cooking, adapted by Jim Weller.
prune, apricot or grape juice.
See "About Butter Cakes" and "About Fruit Cakes" for tips.
Pre-heat oven to 275. Have all ingredients at about 75 deg. Sift the flour
before measuring. Reserve one cup and re-sift the three cups with the
spices and salt.
Wash the currants; cut up the raisins, dates and figs with scissors; and
coarsely break the pecan meats. [I prefer dates, figs or more raisins to
the traditional nuts- JW] Sprinkle these ingredients with the one cup of
flour.
Cream the butter until soft. Sift the brown sugar and add gradually, mixing
after each addition. Beat in the beaten egg yolks in 3 batches. Add the
flour mixture in thirds alternating with the liquor or fruit juice. Fold in
the floured fruit and nuts. Beat the egg whites until stiff but not dry and
fold into the batter.
Prepare 2 4 1/2"x 8 " loaf pans AND 2 9" tube pans and bake at 275 for 3 to
4 hr. If 2 large 5 lb pans are used allow 5 hr. Place a shallow pan of
water in the oven. Remove it for the last hour of baking. Cool and store.
Recipe from the Joy of Cooking, adapted by Jim Weller.
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