Thursday, May 19, 2011

Fruit Cake

Fruit Cake
4 cups sifted flour
2 cups sugar
1 tablespoon vanilla
1 dozen large or X large eggs
1 cup orange juice
1 lb butter
2 teaspoon baking powder
1 teaspoon rose water
Cream butter until very light and sugary
Add eggs 1 at a time, beating thoroughly after each one
Sift flour and baking powder very well together and add alternately with orange juice, flavorings.
Add the following fruits which are dredged with one cup of flour:
1/4 lb candied orange peel
1/4 lb candied lemon peel
1 lb or more of shelled unsalted nutes (pecans or pecans and almonds are best)
1 lb candied pineapple (yellow is best)
2 lb cherries
2 lb light raisins
Mix together with your hands - put in loaf pans.
Line pans with solocone paper or buttered paper (completely saturated with butter)
Bake at 275 degrees about 3 1/2 hours till done.
When cool enough to handle tins put in about one cup of brandy (apricot or peach).
Wrap tightly in foil when completely cool.

Found in "The Joy of Cooking" by Irma S. Rombauer and Marion Rombauer Becker. Published by Bobbs-Merrill, 1963.

-Click to enlarge photos-

1 comment:

Dave G said...

Great recipe. Now I know why my fruit cake is always a disaster -- you need to bake it at a low temperature for a very long time so that the moist batter cooks properly.

Oh, and I'm sure that's "silicone" paper, not "solocone."