Summary

Ingredients

How to make Fruitcakes

large bowl, combine raisins and currants.
Add 1/2 cup rum; toss to combine.
Let stand, covered, overnight.
Next day, line a 10-inch tube pan: On heavy brown paper, draw an 18-inch circle, and cut out.
Set pan in center of circle; draw around base of pan and tube.
With pencil lines outside, fold paper into eighths; snip off tip.
Unfold circle; cut along folds to second circle.
Grease both the tube pan and unpenciled side of paper well.
Fit paper, greased side up, into pan.
Prepare fruits: With sharp knife, cut pineapple in thin wedges; cut 1/2 pound cherries in half; cut citron and lemon and orange peels into very thin strips.
Add to raisins and currants; mix well.
On sheet of waxed paper, sift 1-1/2 cups flour with spices and baking soda.
Set aside.
Preheat oven to 275F.
Combine remaining 1/2 cup flour with nuts and fruits; toss lightly.
In large bowl of electric mixer, at medium speed, beat butter until light.
Gradually beat in granulated sugar, then brown sugar, beating until very light and fluffy.
Beat in eggs, milk, and almond extract until thoroughly combined.
At low speed, beat in flour mixture, mixing just until combined.
Turn batter into fruit and nuts.
Mix well with hands.
Turn into prepared pan, pressing batter down in pan evenly all around.
Bake 3 hours and 15 minutes, or until a cake tester inserted near center comes out dry.
1Let cake stand in pan on wire rack 30 minutes to cool slightly.
Turn out of pan; gently remove paper.
Let cool completely.
1To store: Wrap cake in cheesecloth soaked in rum or brandy.
Place in a cake tin with a tight-fitting cover.
Add a few pieces of raw, unpeeled apple.
(As cheesecloth dries out, resoak in rum or brandy.) Store in a cool place several weeks.
1To decorate cake for serving: Roll almond paste between 2 sheets of waxed paper into an 8-inch circle.
Remove top sheet of paper.
Invert paste onto cake; remove paper.
With sharp knife, trim edge of paste; then press paste to cake.
Spread paste with Frosting Glaze, letting it run down side of cake.
Cut angelica into thin slices.
Cut cherries in half.
Decorate cake.
Makes a 5-pound fruitcake.