Mccall's Best Black Fruit Cake Recipe
Ingredients
| Walnuts/ Pecans- 2 cups, coarsely chopped | ||
| Almonds- 2 cans (4 1/2-oz), blanched and coarsely chopped | ||
| Candied pineapple slices- 1 lb, cut into thin wedges | ||
| Raisins package | 1 (For Fruit mixture) | |
| Seeded dark raisins- 1 1/2 cups | ||
| Currants | 1 Cup (16 tbs) (For Fruit mixture) | |
| Candied red cherries- 1 jar (8 oz), halved | ||
| Candied citron-1 jar (4 oz), diced | ||
| Candied lemon peel | 1/4 Cup (16 tbs), diced (For Fruit mixture) | |
| Candied orange peel | 1/4 Cup (16 tbs), diced (For Fruit mixture) | |
| Golden rum- 1/2 cup | ||
| All purpose flour | 2 Cup (16 tbs) (For Cake Batter) | |
| Baking soda | 1/2 Teaspoon (For Cake Batter) | |
| Mace powder | 1/2 Teaspoon (For Cake Batter) | |
| Cinnamon powder | 1/2 Teaspoon (For Cake Batter) | |
| Butter margarine | 1/2 Cup (16 tbs) (For Cake Batter) | |
| Granulated Sugar | 1 Cup (16 tbs) (For Cake Batter) | |
| Firmly packed light brown sugar | 1 Cup (16 tbs) (For Cake Batter) | |
| Eggs | 5 (For Cake Batter) | |
| Almond extract | 1 Teaspoon (For Cake Batter) | |
| Golden rum- 1/3 cup for soaking baked cake | ||
| Almond paste | 1 Can (10oz) (For Cake Batter) | |
| Butter- 1/3 cup, for greasing | ||
| Candied cherries and Angelica- 1/2 cup for garnish | ||
Directions
GETTING READY
1. In a large bowl, combine all the ingredients required for the fruit mixture and mix well using hands.
2. Cover with clingwrap and keep overnight at room temperature.
3. Grease a 10 inch tube/ bundt pan with butter.
4. Line the greased pan with heavy food grade brown paper and grease it well too.
5. Preheat oven at 137.5C (275F).
6. Soak muslin cloth/ cheesecloth in golden rum.
MAKING
7. In a medium sized bowl, combine flour, cinnamon powder, mace powder and baking soda. Mix well and sieve this flour mixture two to three times. Keep aside.
8. In a large bowl, combine butter, granulated sugar, brown sugar, eggs and almond extract. Using an electric beater, beat at high speed for 5 minutes or till the mixture becomes fluffy and smooth.
9. Reduce the speed, gradually add flour and beat till all the flour is incorporated.
10. Remove clingwrap from the fruit mixture.
11. Add this prepared batter to the fruit mixture and mix well, using hands.
12. Pour the batter evenly onto the greased tube pan and bake for around 3 to 3 ½ hours.
13. Use a toothpick or a cake tester to check if cake is baked. Keep aside to cool on a cake cooling wire rack.
14. Once cooled, demould from tube pan and peel off the brown paper.
15. Remove soaked cheesecloth from rum and wrap cooled cake with it. Keep aside while you make the frosting.
FINALIZING
16. Remove cheesecloth from cake and place on a 10 inch dinner plate.
17. Place almond paste on a sheet of waxed paper.
18. Place another sheet on top of this and now roll out into an 8 inch round/ circle.
19. Gently peel off top wax paper and carefully invert on top of the cake.
Discard the wax paper.
20. Using a sharp knife, trim edges of the rolled paste to look neat and press it gently to the cake.
21. Pour frosting glaze, as required.
SERVING
Decorate with candied cherries and angelica., cut into wedges and serve.
TIPS
This cake is best served when stored for up to 6 to 8 weeks, thereby enhancing its flavour.
Always wrap cake in rum soaked cheesecloth once a week. 1/3 cup rum can be used for this process. This way it won-€™t dry.
1. In a large bowl, combine all the ingredients required for the fruit mixture and mix well using hands.
2. Cover with clingwrap and keep overnight at room temperature.
3. Grease a 10 inch tube/ bundt pan with butter.
4. Line the greased pan with heavy food grade brown paper and grease it well too.
5. Preheat oven at 137.5C (275F).
6. Soak muslin cloth/ cheesecloth in golden rum.
MAKING
7. In a medium sized bowl, combine flour, cinnamon powder, mace powder and baking soda. Mix well and sieve this flour mixture two to three times. Keep aside.
8. In a large bowl, combine butter, granulated sugar, brown sugar, eggs and almond extract. Using an electric beater, beat at high speed for 5 minutes or till the mixture becomes fluffy and smooth.
9. Reduce the speed, gradually add flour and beat till all the flour is incorporated.
10. Remove clingwrap from the fruit mixture.
11. Add this prepared batter to the fruit mixture and mix well, using hands.
12. Pour the batter evenly onto the greased tube pan and bake for around 3 to 3 ½ hours.
13. Use a toothpick or a cake tester to check if cake is baked. Keep aside to cool on a cake cooling wire rack.
14. Once cooled, demould from tube pan and peel off the brown paper.
15. Remove soaked cheesecloth from rum and wrap cooled cake with it. Keep aside while you make the frosting.
FINALIZING
16. Remove cheesecloth from cake and place on a 10 inch dinner plate.
17. Place almond paste on a sheet of waxed paper.
18. Place another sheet on top of this and now roll out into an 8 inch round/ circle.
19. Gently peel off top wax paper and carefully invert on top of the cake.
Discard the wax paper.
20. Using a sharp knife, trim edges of the rolled paste to look neat and press it gently to the cake.
21. Pour frosting glaze, as required.
SERVING
Decorate with candied cherries and angelica., cut into wedges and serve.
TIPS
This cake is best served when stored for up to 6 to 8 weeks, thereby enhancing its flavour.
Always wrap cake in rum soaked cheesecloth once a week. 1/3 cup rum can be used for this process. This way it won-€™t dry.
Comments
Comments: 1 |
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dwhitmoyer says :
My father made this every year. I still have an old printed copy with his handwritten notes. There is a whole other section about cooking times for various size pans too. He also prepared a hard sauce to be served with it. He also soaked it in apricot brandy rather than rum.
Posted on: 30 September 2012 - 9:56am
Chef
