Old Williamsburg Style Fruit Cake Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs) | |
| Sugar | 2 1⁄3 Cup (37.33 tbs) | |
| Egg yolks | 4 | |
| Sifted all purpose flour | 4 Cup (64 tbs) | |
| Sherry | 1⁄2 Cup (8 tbs) | |
| Walnuts | 1 Pound, chopped | |
| Golden raisins | 15 Ounce (1 Package) | |
| Finely chopped candied cherries | 8 Ounce (Red Variety, 1 Cup) | |
| Diced candied pineapple | 8 Ounce (1 1/3 Cups) | |
| Candied diced citron | 8 Ounce (1 Cup) | |
| Flaked coconut | 2 Cup (32 tbs), finely chopped | |
| Egg whites | 4 , beaten to stiff, not dry, peaks | |
| Almond paste | 1 Tablespoon | |
| Icing | 1⁄4 Cup (4 tbs) |
Directions
Cream butter.
Gradually add sugar, beating thoroughly after each addition.
Add egg yolks, one at a time, beating until light and fluffy after each addition.
Blend in 1 cup flour, then the sherry.
Mix the remaining flour, walnuts, the fruits, and coconut.
Stir into mixture in bowl.
Fold in beaten egg whites.
Turn batter into a greased 10-inch tubed pan lined with greased brown paper or baking parchment.
Spread evenly in pan.
Bake at 300°F 2 3/4 hours, or until cake tests done.
Cool completely on wire rack before removing the cake from the pan.
Brush cake with sherry.
Wrap tightly in aluminum foil.
Store in a cool place.
The day before the cake is to be served, brush top and sides of cake with a slightly beaten egg white.
Place the round of Almond Paste on top of the cake and arrange pieces on sides; press edges to seal.
Let dry at room temperature about 8 hours.
Reserving about 1 cup, spread Icing over sides and top of cake.
Using a pastry bag and tube, decorate with reserved icing.
Garnish with flaked coconut and candied red and green cherries.
Let dry at room temperature about 4 hours.
Gradually add sugar, beating thoroughly after each addition.
Add egg yolks, one at a time, beating until light and fluffy after each addition.
Blend in 1 cup flour, then the sherry.
Mix the remaining flour, walnuts, the fruits, and coconut.
Stir into mixture in bowl.
Fold in beaten egg whites.
Turn batter into a greased 10-inch tubed pan lined with greased brown paper or baking parchment.
Spread evenly in pan.
Bake at 300°F 2 3/4 hours, or until cake tests done.
Cool completely on wire rack before removing the cake from the pan.
Brush cake with sherry.
Wrap tightly in aluminum foil.
Store in a cool place.
The day before the cake is to be served, brush top and sides of cake with a slightly beaten egg white.
Place the round of Almond Paste on top of the cake and arrange pieces on sides; press edges to seal.
Let dry at room temperature about 8 hours.
Reserving about 1 cup, spread Icing over sides and top of cake.
Using a pastry bag and tube, decorate with reserved icing.
Garnish with flaked coconut and candied red and green cherries.
Let dry at room temperature about 4 hours.
Comments
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Anonymous says :
This is THE best fruitcake you will ever make/eat! I replace the raisins and citron with assorted candied fruits though; the raisins turn black and yucky during baking and the citron is, well, it's bitter. I cannot tell you how many people have told me they HATE fruitcake, and they make all the usual jokes about using it as a doorstop, but when they taste it....they have to eat (get it eat!) their words! I always take this fruitcake to the big Thanksgiving family celebration and I have actually caught people cutting slabs off and HIDING them so they can have an extra piece later.
Posted on: 10 October 2011 - 10:08am
Chef
