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Old-English Fruit Cake Recipe
|Butter||1 Pound (2 Cup)|
|Brown sugar||1 Pound|
|Eggs||12 Small, separated|
|Regular all purpose flour||4 Cup (64 tbs)|
|Mixed candied fruit||1 Pound|
|Candied cherries||1 Pound|
|Seeded raisins||1 Pound|
|Seedless raisins||1 Pound|
|Pitted dates||1 Pound, cut into pieces|
|Diced citron||1⁄2 Pound|
|Broken walnuts||1 Pound|
|Double strength coffee||1⁄2 Cup (8 tbs)|
|Grated orange peel||3 Medium|
|Oranges||3 Medium, juiced|
|Lemon peel and juice||1 , grated|
Serving size: Complete recipe
Calories 19062 Calories from Fat 6520
% Daily Value*
Total Fat 736 g1132.6%
Saturated Fat 275.3 g1376.3%
Trans Fat 0 g
Cholesterol 2904 mg
Sodium 3376.9 mg140.7%
Total Carbohydrates 3054 g1018.1%
Dietary Fiber 188 g751.8%
Sugars 2201 g
Protein 247 g493.4%
Vitamin A 310.5% Vitamin C 951.8%
Calcium 211.9% Iron 436.1%
*Based on a 2000 Calorie diet
Add well-beaten egg yolks and stir vigorously until smooth and creamy.
Sift flour, measure, and sift with spices.
Combine candied fruit, cherries, seeded raisins, seedless raisins, currants, dates, citron, and walnuts, and mix lightly with 1 cup of the spiced flour.
Add remaining flour to batter, blending alternately with mixture of rum, coffee, and fruit peel and juices.
Add fruit and nut mixture and mix well.
Beat egg whites until they hold stiff peaks, then fold into batter.
Butter 4 loaf pans (5 by 9-inch size), line with brown paper, and butter again.
Spoon in batter.
Bake in a 250° oven for about 3 hours, 30 minutes, or until a toothpick inserted in center of cakes comes out clean.
Have a shallow pan of water in bottom of oven.
Set cakes in pans on wire racks to cool; remove from pan.
Wrap each cake in a cloth moistened in brandy.
Wrap individually in 2 layers of foil, sealing to make airtight.
Age at least 1 month.
Chill before slicing.