Rich Dark Fruit Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ lb. blanced almonds, slivered
1 juice of orange
4 lbs. Sun-Maid raisins
4 lbs. candied red cherries, whole or cut
1 cup grape juice OR
½ cup each grape juice & rum
1 lb. butter
2 cups white sugar
12 med egg yolks, thoroughly beaten
1 6 oz. jar grape jelly
1 oz. square unsweetened chocolate, melted
4 cups all-purpose white flour
1 tsp baking powder
1 lb. pecans, halved
12 med egg whites, stiffly beaten
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Directions: |
Directions:Prepare almonds: add orange juice; cover tightly & let stand overnight.
Prepare fruit: add grape juice or grape juice & rum; cover tightly & let stand overnight.
Prepare Christmas Cake pan set (3) plus medium & small pan from another set by lining with 3 layers of brown paper and greasing sides next to batter with shortening.
To mix cake:
Have all ingredients room temperature. Sprinkle some of flour over fruit. Cream butter until light & fluffy (not melted); add sugar gradually, beating well until sugar grain is coated with fat. Beat in egg yolks well to seal in fat & prevent butter from oozing out during baking. Beat in jelly & melted chocolate. Blend in flour, sifted with baking powder. Work fruit in thoroughly, a small amount at a time. Work in almonds & pecans. Fold in stiffly beaten egg whites, using hands.
Fill pans 3/4 full. Bake in slow oven 275 F
1 1/2 hrs small, 3 hrs med, 4 1/2 hrs large.
Cake should be firm to touch or slightly springy. If top browns too quickly, place brown paper loosely over top.
Makes 15 lbs.
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Personal
Notes: |
Personal
Notes: (Original Recipe: 3 lbs. seedless raisins; 1 lb. bleached sultana raisins; 1 lb. candied pineapple, cut; 1 lb. each red & green candied cherries, whole or cut; 1 lb. citron peel, slivered)
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