Best Of All Fruit Cake Recipe
Ingredients
| Golden Raisins | 1 Pound | |
| Seeded raisins- 1/2 lb | ||
| Currants | 1/4 Pound | |
| Dark rum or brandy- 1/2 cup | ||
| Candied pineapple | 1 Pound | |
| Candied red cherries- 1/2 lb | ||
| Citron | 1/4 Pound, candied | |
| Candied lemon peel | 1/8 Pound | |
| Candied orange peel | 1/8 Pound | |
| All-purpose flour - 2 cups | ||
| Ground mace | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Almonds- 1/4 lb, shelled, blanched, and coarsely chopped | ||
| Pecans and walnuts | 1/4 Pound | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| Brown sugar | 1 Cup (16 tbs) | |
| Eggs | 5 Small, slightly beaten | |
| Milk | 1 Tablespoon | |
| Almond extract | 1 Teaspoon | |
| Rum or brandy | ||
| Almond paste | 1 Can (10oz) | |
| Angelica | ||
| Candied red cherries | ||
Directions
GETTING READY
1. Preheat oven to 275F.
2. Line a 10-inch tube pan. Lay the pan on a sheet of heavy brown paper then draw a 16 1/2-inch circle, and cut out. Set the pan in the center of circle and draw around base of pan and tube. Make sure that the pencil lines are on the outside and then fold paper into eighths and snip off tip. Unfold circle; cut along folds to second circle. Grease both the tube pan and un-penciled side of paper well. Fit paper, greased side up, into pan.
MAKING
3. Use a sharp knife to cut the pineapple into thin wedges.
4. Cut the cherries into half
5. Cut the citron, lemon and orange peels into very thin strips
6. Mix the raisins and currants and the fruit peels together
7. On a sheet of waxed paper, sift the 1-1/2 cup of flour with the spices and the baking soda and set aside
8. Combine the rest of the ½ cup of flour with nuts and fruits and toss lightly
9. In the large bowl of an electric mixer, beat the butter on medium speed till light and fluffy. As the mixer is moving, add the granulated sugar and the brown sugar and beat well again till it is fluffy.
10. Add the eggs, milk and almond extract till completely combined.
11. At low speed, add the flour mixture and beat well again and turn the batter on to the fruit and nuts. Mix well with hands and then gently lay the batter into the prepared pan. Press down in the pan till evenly pressed down. Bake for 3 hours 15 minutes till done.
12. When the cake is done, remove from hot oven and set aside on a wire rack to cool down.
13. Wrap the cake with cheesecloth dipped in rum or brandy and store for later in a closed tin.
FINALIZING
14. The cake can be decorated with an almond paste sheet. Roll out the almond paste between 2 sheets of waxed paper
15. Remove top sheet of paper and invert on to the cake
16. Use a sharp knife to trim the edges of the paste and press paste on to the cake. Spread the paste with frosting glaze and let it run down the sides of the cake.
17. Decorate the cake with cut angelica and cut cherries.
SERVING
18. Serve at room temperature
1. Preheat oven to 275F.
2. Line a 10-inch tube pan. Lay the pan on a sheet of heavy brown paper then draw a 16 1/2-inch circle, and cut out. Set the pan in the center of circle and draw around base of pan and tube. Make sure that the pencil lines are on the outside and then fold paper into eighths and snip off tip. Unfold circle; cut along folds to second circle. Grease both the tube pan and un-penciled side of paper well. Fit paper, greased side up, into pan.
MAKING
3. Use a sharp knife to cut the pineapple into thin wedges.
4. Cut the cherries into half
5. Cut the citron, lemon and orange peels into very thin strips
6. Mix the raisins and currants and the fruit peels together
7. On a sheet of waxed paper, sift the 1-1/2 cup of flour with the spices and the baking soda and set aside
8. Combine the rest of the ½ cup of flour with nuts and fruits and toss lightly
9. In the large bowl of an electric mixer, beat the butter on medium speed till light and fluffy. As the mixer is moving, add the granulated sugar and the brown sugar and beat well again till it is fluffy.
10. Add the eggs, milk and almond extract till completely combined.
11. At low speed, add the flour mixture and beat well again and turn the batter on to the fruit and nuts. Mix well with hands and then gently lay the batter into the prepared pan. Press down in the pan till evenly pressed down. Bake for 3 hours 15 minutes till done.
12. When the cake is done, remove from hot oven and set aside on a wire rack to cool down.
13. Wrap the cake with cheesecloth dipped in rum or brandy and store for later in a closed tin.
FINALIZING
14. The cake can be decorated with an almond paste sheet. Roll out the almond paste between 2 sheets of waxed paper
15. Remove top sheet of paper and invert on to the cake
16. Use a sharp knife to trim the edges of the paste and press paste on to the cake. Spread the paste with frosting glaze and let it run down the sides of the cake.
17. Decorate the cake with cut angelica and cut cherries.
SERVING
18. Serve at room temperature
Chef
