Red And Green Fruit Cake Recipe
Ingredients
| Eggs | 4 standard | |
| Sugar | 1/2 Cup (16 tbs) | |
| 1/2 C. table cream | ||
| Salt | 1 Tablespoon | |
| Baking powder | 1 Tablespoon | |
| Flour | 1/2 Cup (16 tbs), sifted | |
| 1/2 lb. candied cherries, red and green | ||
| Dates | 1 Quart, cut in half | |
| 1 qt. nuts, brazil, almonds and pecans. | ||
| 1 sometimes substitute | ||
| English walnuts for brazil nuts | ||
| 2 slices candied pineapple cut into 1/4 inch pieces. | ||
Directions
Beat eggs all together in bowl, add sugar and beat a little more.
Add cream, beat and set aside.
Mix fruit and nuts together in a large bowl real well.
Pour egg mixture over nuts and fruit a little at a time mixing well after each addition.
Sift dry ingredients together and then sift a little at a time over fruit and nuts, mixing again after each addition.
Pour into greased and floured pans and bake at 300 degrees for 1 hour, 325 degrees the last 20 minutes.
I use 3 one pound coffee cans.
Soak cheese cloth in 1/4 cup brandy, wring out, wrap around cake.
Put foil over cloth and season for 6 to 8 weeks before Christmas.
Glaze with hot corn syrup.
Cook syrup until you get to the soft ball stage.
Paint with pastry brush after cakes have cooled.
Add cream, beat and set aside.
Mix fruit and nuts together in a large bowl real well.
Pour egg mixture over nuts and fruit a little at a time mixing well after each addition.
Sift dry ingredients together and then sift a little at a time over fruit and nuts, mixing again after each addition.
Pour into greased and floured pans and bake at 300 degrees for 1 hour, 325 degrees the last 20 minutes.
I use 3 one pound coffee cans.
Soak cheese cloth in 1/4 cup brandy, wring out, wrap around cake.
Put foil over cloth and season for 6 to 8 weeks before Christmas.
Glaze with hot corn syrup.
Cook syrup until you get to the soft ball stage.
Paint with pastry brush after cakes have cooled.
Chef
