Fruit Cake

Recipe courtesy Gale Gand

Recipe categories: Fruit, Flour, Lemon, Oranges, Sugar,
more
o Dish :Cake
o Cuisine :American
o Techniue :!aking
o Occasion :"oliday, Christmas, "oliday
o #ho$s Dining :For a Cro%d
o Season :#inter
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Photo: Fruit Cake Recipe
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Total Time:
- hr ) min
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Cook
/ hr +) min
1ield:
20 ser'ings
Le'el:
3asy
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#ngreients
2>/ cup ?utter
2>/ cup lard
2 heaping cup ?ro%n sugar
+ eggs
2 2>+ cups @%holemeal@ (%hole %heat* ,lour
2 2>+ cups sel,4rising ,lour
2 teaspoon ?aking po%der
2>+ teaspoon nutmeg
2 ta?lespoon molasses
/ pounds mi7ed candied ,ruit
2 lemon, Aested
2 orange, Aested and Buiced
2>+ cup sherry
2 ta?lespoon ?randy
2 ta?lespoon milk
$irections
.reheat o'en to -/) degrees F<
8n a mi7ing ?o%l, %ith a paddle attachment cream the ?utter and lard together< Add the
sugar and continue creaming< Add the eggs gradually and mi7 until %ell incorporated<
Then, add each ingredient one at a time and ?lend in< Turn ?atter out into a loa, pan (?est
,or doorstops* lined %ith parchment paper< !ake 2 hour and -0 minutes, then reduce the
heat to -00 degrees F and ?ake an additional 2 hour and 2) minutes<
Let cool in the pan< #rap in plastic and let mature a ,e% days< 8, you like, you can dip it
or ?aste it %ith ?randy, %rap it in cheesecloth, and store in a cool place ,or months
(may?e e'en decades*<
Christmas Fruitcake
By: Karen Uffelman
"It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredientsrum and
butterit ought to be a hit. !his recipe includes dried fruit" instead of the glowing" candied stuff we'#e all
learned to associate with fruitcake" and is less dense and more cakelike than many fruitcake recipes. It
has become a fa#orite of my friends and family around the holidays $e#en the skeptical ones%" and is
delicious by itself" or co#ered with a layer of almond paste."
&ate'&e#iew ( &ead &e#iews $)*%
+dd to &ecipe Bo,
+dd to -hopping .ist
/rint this &ecipe
-hare'0mail

1reate 2enu
1ustomi3e &ecipe
Kitchenfriendly 4iew
Prep Time:
)5 2in
Cook Time:
67 2in
Ready In:
88 9ays
Servings (:elp)
8
U- 2etric1alculate
;riginal &ecipe <ield8 *inch round pan
Ingredients
8'= cup chopped dried cherries
8'= cup chopped dried mango
8'6 cup dried cranberries
8'6 cup dried currants
) tablespoons chopped candied citron
8'6 cup dark rum
8') cup butter
8'6 cup packed brown sugar
8 egg
8') cup allpurpose flour
8'= teaspoon baking soda
8'6 teaspoon salt
8'6 teaspoon ground cinnamon
8'6 cup unsulfured molasses
) tablespoons milk
8'6 cup chopped pecans
8'6 cup dark rum" di#ided
Directions
8. -oak cherries" mango" cranberries" currants" and citron in 8'6 cup rum for at least )6 hours.
1o#er tightly" and store at room temperature.
). /reheat o#en to >)7 degrees ? $8*7 degrees 1%. Butter a *,>inch round pan or loaf pan and line
it with parchment paper.
>. In a large bowl" cream together butter and brown sugar until fluffy. Beat in egg. Whisk together
flour" baking soda" salt" and cinnamon@ mi, into butter and sugar in three batches" alternating with
molasses and milk. -tir in soaked fruit and chopped nuts. -crape batter into prepared pan.
6. Bake in preheated o#en for 65 to 67 minutes. 1ool in the pan for 85 minutes" then sprinkle with )
tablespoons rum.
7. 1ut out one piece parchment paper and one piece cheesecloth" each large enough to wrap around
the cake. 2oisten cheesecloth with 8 tablespoon rum. +rrange cheesecloth on top of parchment paper"
and unmold cake onto it. -prinkle top and sides of cake with remaining rum. Wrap the cheesecloth
closely to the surface of the cake" then wrap with paper. /lace in an airtight tin" and age for at least 85
weeks. If storing longer" douse with additional rum for e#ery 85 weeks of storage.
Nutritiona In!ormation
"mount Per Serving 1alories: #$% ( !otal ?at: &'()g ( 1holesterol: *+mgPowered by ESHA Nutrient
Database