Traditional Fruit Cake Recipe
Traditional Fruit Cake is an amazingly easy baked dessert which cannot just escape your guest's attention in any party. Serve this delicious Fruit Cake to them, I bet everyone will praise for your creativity.
Ingredients
| Fruit | 2 Cup (16 tbs), candied | |
| 1 1/2 cups coarsely broken walnuts | ||
| Golden Raisins | 1 Cup (16 tbs) | |
| Dark raisins | 1 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Light brown sugar | 1/2 Cup (16 tbs), firmly packed | |
| Butter/Margarine | 1/4 Cup (16 tbs), softened | |
| Eggs | 3 | |
| 1/2 cup brandy or strong coffee | ||
| Almond extract | 1/2 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Allspice | 1/4 Teaspoon | |
| Cinnamon | 1/4 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
Directions
In a plastic or brown paper bag, combine 2 cups mixed, candied fruit, 1 1/2 cups coarsely broken walnuts, 1 cup each golden raisins and dark raisins and 1/2 cup all-purpose flour.
Toss to mix well and set aside.
In a large bowl, combine 1/2 cup each granulated sugar and light brown sugar, firmly packed, with 1/4 cup softened butter or margarine.
Beat until light and fluffy.
Add 3 eggs, 1 at a time, beating well.
Stir in 1/2 cup brandy (or strong coffee) and 1/2 teaspoon almond extract.
Sift together 1 cup sifted all-purpose flour with 1/4 teaspoon each allspice, cinnamon and baking soda.
Stir into sugar and egg mixture only until mixture is dampened.
Add fruit and nut mixture to batter and mix thoroughly with a large spoon.
Prepare 1 (9-inch) spring form pan by oiling well and by lining the sides and base with oiled brown paper.
Butter the oiled paper.
Spoon batter into pan evenly.
Bake 2 1/2 hours at 275°, or until a cake tester comes out clean when inserted in center.
Cool cake 1 hour in pan on wire rack.
Remove pan, but not brown paper, and cool completely.
Store wrapped in foil (remove paper at serving time).
Toss to mix well and set aside.
In a large bowl, combine 1/2 cup each granulated sugar and light brown sugar, firmly packed, with 1/4 cup softened butter or margarine.
Beat until light and fluffy.
Add 3 eggs, 1 at a time, beating well.
Stir in 1/2 cup brandy (or strong coffee) and 1/2 teaspoon almond extract.
Sift together 1 cup sifted all-purpose flour with 1/4 teaspoon each allspice, cinnamon and baking soda.
Stir into sugar and egg mixture only until mixture is dampened.
Add fruit and nut mixture to batter and mix thoroughly with a large spoon.
Prepare 1 (9-inch) spring form pan by oiling well and by lining the sides and base with oiled brown paper.
Butter the oiled paper.
Spoon batter into pan evenly.
Bake 2 1/2 hours at 275°, or until a cake tester comes out clean when inserted in center.
Cool cake 1 hour in pan on wire rack.
Remove pan, but not brown paper, and cool completely.
Store wrapped in foil (remove paper at serving time).
Chef
