Archive for the ‘RICH DARK FRUITCAKE’ Category
Recipe for RICH DARK FRUITCAKE
My husband and I both grew up in English households where Christmas would not be Christmas without fruitcake. This traditional Christmas fruitcake has a wonderful taste. It is my Mother-in-law’s recipe. I think the combination of the grape juice and the chocolate contributes to its wonderful taste. It can be made well before Christmas – in October or November and popped into the freezer. Then early in December bring it out, poke some holes in it, sprinkle it with rum, and wrap it in cheesecloth. An outer wrap of aluminum foil will help to keep it moist. Every few days add a bit more rum. You don’t want to soak the cake – just sprinkle a bit over it. When you are ready to serve it you will find it moist and delicious.
Ingredients for RICH DARK FRUITCAKE
- 1 lb. Butter
- 1 lb. White Sugar 2 cups
- 1 lb. Flour 4 cups
- 1 glass Grape Jelly 6 oz.
- 1 square Chocolate, melted
- 1 tsp. Baking Powder
- 12 medium Egg Yolks, beaten
- Juice of 1 Orange
- 1 cup Grape Juice (or ½ cup Rum & ½ cup Juice)
- ½ lb. blanched Almonds slivered
- 1 lb. Pecans, halved
- 3 lb. washed seedless Raisins
- 1 lb. washed Sultana Raisins
- 1 lb. crystallized Pineapple, cut
- 1 lb. candied Red Cherries, cut
- 1 lb. Green Cherries cut
- 1 lb. candied Citron Peel, cut fine
- 12 medium Egg Whites, beaten stiff
METHOD for RICH DARK FRUITCAKE:
Prepare almonds and soak overnight in orange juice. Prepare fruit and soak overnight in grape juice. Sprinkle a little flour over fruit before adding to cake rather cream butter. Add sugar, small amount at a time then beaten egg yolks, jelly and chocolate.
Add flour then fruit, a small amount at a time, and then add nuts. Fold in beaten egg whites. Put in greased pans and bake at 275 degrees. Remove brown paper and cool. Wrap and store about 4 full hours in bread pan. Springs back slightly when done. Line pans with 3 layers of brown paper; grease the layer that will be next to batter. 4 coffee tins, 5 bread pans or 3 Christmas cake pans.
Full recipe makes about 15 lbs. (1/2 batch makes 3 bread pans nearly full)