- Recipes Home
- Interest Groups
Very Best Fruit Cake Recipe
|Candied cherries||1 Pound|
|Candied pineapple||1 Pound|
|Lemon peel||1 Pound|
|Orange peel||1 Pound|
|Rum||1 1⁄2 Cup (24 tbs)|
|Flour||4 Cup (64 tbs)|
|Shortening||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Honey||1 Cup (16 tbs)|
|Eggs||10 , well beaten|
|Baking powder||2 Teaspoon|
|Powdered cloves||1 Teaspoon|
|Fruit juice||12 Tablespoon|
Serving size: Complete recipe
Calories 16033 Calories from Fat 4834
% Daily Value*
Total Fat 545 g838.7%
Saturated Fat 92.5 g462.6%
Trans Fat 27 g
Cholesterol 2114.8 mg
Sodium 6073.3 mg253.1%
Total Carbohydrates 2558 g852.6%
Dietary Fiber 224 g896.2%
Sugars 1653.9 g
Protein 227 g454.8%
Vitamin A 98.8% Vitamin C 2249.1%
Calcium 379.8% Iron 403.4%
*Based on a 2000 Calorie diet
Stir the rum in well and let stand in a closed vessel overnight.
Next morning, dredge the fruit in 1/2 cup flour.
Cream the shortening with the sugar and add the honey.
Stir in the beaten eggs and beat till smooth.
Sift the remaining flour with the dry ingredients and add.
Add the fruit juices and blend thoroughly.
Pour the batter over the floured fruit and mix until all fruit is well covered with batter.
Line greased baking pans with three layers of waxed paper, allowing 1/2 inch of paper to extend above all sides of the pans.
Pour the batter into the pans.
Do not flatten it.
Put into the oven with the cake a pan containing 2 cups water, and replenish the water while baking.
This moisture gives a high gloss and nice texture to the cake.
Bake 4 hours at 250°.
Jesse makes the cake and stores it in tins, well ahead of Christmas.
He "cures" it by pouring, from time to time, 1/2 jigger, or more, of rum, over the top of the cake.
Treated thus, it is a fit companion, in fact an appropriate partner, for the brandied cherries and mint cordial that add so much to Yuletide or Carnival conviviality in the Southland's merriest homes.