Saturday, August 11, 2012

Import Blog My fruitcake recipe

Blog EntryOct 17, '08 11:33 AM
for everyone

Black Fruitcake   this recipe is of English origin and is known as dark fruitcake, english fruitcake, black fruitcake or merry christmas cakes
1/4 pound candied citron
1/8 pound candied lemon peel
1/8 pound candied orange peel
1/2 pound candied cherries
1 pound candied pineapple
1 pound golden raisins
1/2 pound seeded raisins
1/4 pound currants
1/2 cup dark rum, cognac, sherry, or madeira
1/4 pound blanched shelled almonds slivered
1/4 pound shelled walnuts or pecans
2 cups sifted all purpose flour
1/2 teaspoon mace
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup butter
1 cup sugar
1 cup brown sugar
5 eggs
1 tablespoon milk
1 teaspoon almond extract
The fruits and nuts should be prepared a day ahead as follows: sliver the citron, lemon, and orange peel into very thin strips. Cut the cherries in half and the pineapple in thin wedges. Set aside. Pick over the raisins and currants to eliminate any stray stems or seeds, add spirits of choice and soak overnight. Chop the almonds and walnuts or pecans coarsely. set them aside in a seperate dish. The following day, prepare the pan. Grease a 10 inch tube pan, four 1 pound coffee cans, or 2 bread pans, measuring 9 x 5 x 3 inches. Line with brown paper.
To make the cake: Mix 1/2 cup of the sifted flour with all the fruits and nuts in a very large bowl. Sift remaining flour with spices and baking soda. Cream butter until soft, then work in the sugars a little at a time, until mixture is very smooth and creamy. Stir in the eggs, milk, extract and finally the flour mixture. Mix thoroughly. Pour over the fruit and nuts and work together with your hands until batter is very well mixed. Lift the batter into the pan or pans and press it down firmly to make a compact cake when cooked.
Bake in a preheated 275° oven. A tube pan that uses all the batter will take 3 1/4 hours, the bread pans which will each hold half the batter need 2 1/4 hours, and the coffee cans which each hold a quarter of the batter need 2 hours. Remove cakes from oven, let stand half an hour, then turn out onto cake racks. Peel off the brown paper very carefully.
The 4 small cakes make nice presents.

To age the fruitcakes: Allow at least 4 weeks. Wrap each cake in several layers of cheesecloth that have been well soaked in run, cognac, sherry, or madeira. Place in an airtight container, such as a large crock or kettle or tin, and cover tightly. Store in a cool dark place.
If cheesecloth dries out, moisten it again and rewrap. Do not overdo the spirits. The cakes should be firm, not soft, at the end of the aging period. This makes them easy to slice in neat compact slices.
If you wish to frost the fruitcakes after they have been properly aged, cover the top first with almond paste and then with milk frosting. To decorate make a garland of candied cherries, slivered angelica, and blanched whole almonds around the edge of the cake.
This recipe comes form my cookbook The American Heritage Cookbook 1964   This is one of my most favorite cookbooks. When I went to college and left home, I started to buy cookbooks that I enjoyed from home, this was one of my first purchases

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