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Recipes
Richard's Christmas Fruit Cake

No matter what fruitcake you prefer you'll get perfect results if you follow these basic rules.
These precautions are a must if making more than 8 cakes.

Always use butter, it will keep the cake moist longer, crumble less, and have a softer crust.
Always store the dried fruit in airtight containers.
The larger the ratio of the fruit added to the cake, the longer will be it's keeping quality.
Fruits are to be perfectly dry before adding to the batter, this prevents them from sinking to the bottom of the cake, and
a part of the flour called for in the recipe, (1/4 to 1/2 cup) per cake should be blended into the fruit for this reason.
The heavy fruits should be cut fine. Do not butter the pan, use shortening and line with 2 layers of brown paper to extend 1/2 inch above the rim.
Fill to within 1/2 inch of pan rim. Place a water-bath in preheated oven. Cool the cakes on a rack before removing them from pan and paper.

INGREDIENTS

X 1 = (2)

3"x 5"x 9" Cakes

X 2 = (4) Cakes

X4 = (8) Cakes

4 cups

All purpose flour

8 cups

16 cups

1/4 tsp.

Nutmeg

1/2 tsp.

1 tsp.

1/2 tsp.

Cinnamon

1 tsp.

2 tsp.

1/4 tsp.

Salt

1/2 tsp.

1 tsp.

1/2 lb.

Butter

1 lb.

2 lb.

2 cups

Brown sugar

4 cups

8 cups

4 oz

Currents and raisins

8 oz

16 oz

8 oz

Mixed fruit and chopped nuts (2 to1)

1 lb.

2lb.

4 oz

Candied mixed peal

8 oz

16 oz

1/2 cup

Chopped almonds

1 cup

2 cups

4 eggs

Eggs

8 eggs

16 eggs

1 tsp.

Baking soda

2 tsp.

4 tsp.

4 oz

Red candied cherries

8 oz

16 oz

4 oz

Green candied cherries

8 oz

16 oz

1 cup

Stout or whole milk

2 cups

4 cups

METHOD
Sift flour, nutmeg, cinnamon, salt. Reserve 25% to mix with fruit, currents and raisins, peel and almonds but not the cherries.
Cream the butter and brown sugar until light then add eggs and continue beating one or two minutes. Add sifted ingredients and beat well.
Then add floured fruit and nuts.
Add cherries and mix until well blended.
Add soda to the milk or stout then to batter and beat a bit more.
This cake is delicious after one or two days but it does not have a very long keeping quality unless you increase fruit content.

Baking Temperature 325 F. (165 C.) and Pan Capacity

1-1/4 lbs. Pan capacity 570 gr. Bake 2 hours.
2 1/2 lbs. Pan capacity 1.1 kg Bake 2 1/2 hours
3 1/4 lbs. Pan capacity 1.47 kg Bake 3 hours.