LOCATION: Recipes >> Cake Recipes >> Fruit 49
Dark Rich Fruit Cake
Yields 12 pounds of cake
2 pounds dark raisins
1 pound seedless raisins
2 pounds glace cherries
1 pound mixed glace fruit
1 pound mixed peel
1 pound almonds, halved
1/2 pound dates, chopped
1 pound glace pineapple rings, sliced into strips
3 tsp cinnamon
2 tsp nutmeg
2 tsp allspice
1 tsp mace
1 tsp salt
1/2 tsp cloves
Juice and grated rind of 1 orange
Juice and grated rind of 1 lemon
1/2 cup rum
1 pound butter
2 1/4 cups firmly packed brown sugar
12 eggs, separated
1 tsp almond extract
1 tsp vanilla extract
4 cups unsifted all-purpose flour
1 cup strong, cold coffee
Wash and scald raisins to plump. Drain and dry well. Place all
fruit and almonds into a large bowl. Sprinkle spices over fruit
and add the lemon and orange rind and juice. Stir in the rum and
let stand overnight, stirring occasionally.
Cream butter. Gradually add sugar, beating well after each addition.
Add egg yolks one at a time, beating well after each addition. Add
flavourings. Add 1 cup of flour to fruit and nut mixture. Toss to
coat well. Add remaining flour alternately with cold coffee to the
creamed mixture. Stir in fruit mixture. Beat the egg whites until
stiff peaks form. Fold into batter. Pour batter into 3 pans which
have been lined with two thicknesses of brown paper and the top
layer greased and dusted with flour. (We used tube/funnel pans.)
Bake at 275F for 2 1/2 to 3 1/2 hours or until a cake tester comes
out clean from the centre.
Cool cakes completely in the pans on cake racks. Remove from pans
and peel off paper. Wrap cakes in cheesecloth (moistened with rum);
then in foil. Keep in a cool place for four to six weeks to allow
the flavours to join.
Open the foil and re-moisten the cheesecloth at least once
in the ripening process. (By drizzling over about 2 Tbsp rum)
There is note of timings for different fruit cake pans.
(I think originally the recipe would make one each of the 4, 6 and 8 inch
4x4 - 2 1/2 hours
6x6 - 3 hours
8x8 - 3 1/2 hours
or until tests clean - in a 275F oven.
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||Ease of Prep: (n/a)
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