Harvest Fruit Cake Recipe
Ingredients
| FRUIT MIXTURE | ||
| Currants | 1 1/2 Cup (16 tbs) | |
| Raisins package | 1 | |
| Dried figs | 1/2 Pound | |
| Blanched whole almonds- 2 cans (4-oz size) | ||
| Coconut- 2 cans (4 1/2-oz size), flaked | ||
| Pecan halves | 1 Can (10oz) | |
| Candied citron- 1 jar (4 oz) diced | ||
| Candied orange peel- 1 jar (4 oz) diced | ||
| Sherry | 1/2 Cup (16 tbs) | |
| CAKE BATTER | ||
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Eggs | 6 Small | |
| All-purpose flour- 2 cups | ||
| Orange juice | 1/4 Cup (16 tbs) | |
| Sherry | ||
| Fruitcake Glaze | ||
| Raisin clusters | ||
| Dried apricot halves | ||
| Blanched almonds | ||
Directions
GETTING READY
1. In a large kettle, tip in the currants, raisins, figs, almonds, coconut, pecans, citron, orange peel and 1/2 cup sherry to make a uniform mix by mixing with your hands. Let this mixture stand at room temperature covered overnight till required.
2. Preheat oven to 275F.
3. Line a 10-inch tube pan. Place the pan on heavy brown paper and then draw a 16 1/2-inch circle, and cut out the brown paper circle. Set pan in center of circle and use a pencil to draw around base of pan and tube. Fold paper into eighths and then snip off tip. Unfold circle and then cut along folds to circle drawn around base of pan. Grease both tube pan and paper well. Fit paper, greased side up, into pan.
MAKING
4. In a large bowl of an electric mixer, tip in the butter, sugar, eggs, and beat till smooth and fluffy.
5. Add the rest of the eggs, one at a time, till the eggs are well mixed into the mixture.
6. Alternatively beat in the flour, and orange juice beginning and ending with the flour till a smooth mix is obtained.
7. Mix the batter with the fruit mixture with a rubber spatula and mix well till combined.
8. Pour the mixture into the tube pan and bake for 3-1/2 hours till done.
9. Remove from the oven and set on a wire rack to cool. This cake can be wrapped in cheesecloth soaked in 1/3 cup sherry and then stored in an airtight container till required. Remember to resoak the cloak once a week to develop a stronger flavor.
SERVING
10. Brush the cake with a fruitcake glaze and decorate with raisings, apricot halves and blanched almonds for serving.
1. In a large kettle, tip in the currants, raisins, figs, almonds, coconut, pecans, citron, orange peel and 1/2 cup sherry to make a uniform mix by mixing with your hands. Let this mixture stand at room temperature covered overnight till required.
2. Preheat oven to 275F.
3. Line a 10-inch tube pan. Place the pan on heavy brown paper and then draw a 16 1/2-inch circle, and cut out the brown paper circle. Set pan in center of circle and use a pencil to draw around base of pan and tube. Fold paper into eighths and then snip off tip. Unfold circle and then cut along folds to circle drawn around base of pan. Grease both tube pan and paper well. Fit paper, greased side up, into pan.
MAKING
4. In a large bowl of an electric mixer, tip in the butter, sugar, eggs, and beat till smooth and fluffy.
5. Add the rest of the eggs, one at a time, till the eggs are well mixed into the mixture.
6. Alternatively beat in the flour, and orange juice beginning and ending with the flour till a smooth mix is obtained.
7. Mix the batter with the fruit mixture with a rubber spatula and mix well till combined.
8. Pour the mixture into the tube pan and bake for 3-1/2 hours till done.
9. Remove from the oven and set on a wire rack to cool. This cake can be wrapped in cheesecloth soaked in 1/3 cup sherry and then stored in an airtight container till required. Remember to resoak the cloak once a week to develop a stronger flavor.
SERVING
10. Brush the cake with a fruitcake glaze and decorate with raisings, apricot halves and blanched almonds for serving.
Chef
