Ingredients: |
Ingredients: 2 pounds mixed candied fruitcake fruits
1/2 pound candied cherries, cut, some into halves and some into quarters
1/2 pound candied pineapple, cut in pieces, some large and some smaller
10 ounces chopped dates (kitchen-chopped whole, pitted ones may be better.)
10 ounces currants
10 ounces golden raisins
1 pound chopped pecans
1 28oz jar Borden’s Non-Such mincemeat
2/3 cup Dark Jamaican rum
1/3 cup Brandy or Cognac
1 TBSP instant coffee
1/4 cup dark molasses (e.g., Brer Rabbit brand)
1 teas ground cardamom
1/2 teas ground cinnamon
1/2 teas ground nutmeg
1/4 teas ground allspice
1 1/2 teas salt
3 1/2 cups all purpose flour
1 TBSP double action baking powder
1/2 pound (2 sticks) soft butter (no Marge please-butter is always better!)
2 cups granulated white sugar
1/3 cup light brown sugar
2 TBSP vanilla extract
2 large eggs
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Directions: |
Directions:In a very large bowl, combine-
2 pounds mixed candied fruitcake fruits
1/2 pound candied cherries, cut, some into halves and some into quarters
1/2 pound candied pineapple, cut in pieces, some large and some smaller
10 ounces chopped dates (kitchen-chopped whole, pitted ones may be better.)
10 ounces currants
10 ounces golden raisins
Cover with boiling water and stir for about 30 seconds
Drain thoroughly and return to bowl.
(This step washes away the sulfur dioxide preservative and softens them slightly.)
Add-
1 pound chopped pecans
1 28oz jar Borden’s Non-Such mincemeat
2/3 cup Dark Jamaican rum
1/3 cup Brandy or Cognac
1 TBSP instant coffee
1/4 cup dark molasses (e.g., Brer Rabbit brand)
1 teas ground cardamom
(Important Note: Do NOT omit the cardamom. It is expensive and can be troublesome to find, but imparts distinctive flavor.)
1/2 teas ground cinnamon
1/2 teas ground nutmeg
1/4 teas ground allspice
1 1/2 teas salt
Mix very well.
Cover tightly with aluminum foil and let stand12 hours or longer, mixing once or twice during the time.
Combine thoroughly in separate bowl (e.g., by sifting together several times)
3 1/2 cups all purpose flour
1 TBSP double action baking powder
Add to fruit mixture in several portions, mixing well.
In separate bowl, using electric mixer, beat-
1/2 pound (2 sticks) soft butter (no Marge please-butter is always better!)
2 cups granulated white sugar
1/3 cup light brown sugar
Beat until light and fluffy
Beat in –
2 TBSP vanilla extract
Beat in, one egg at a time allowing 30 seconds between eggs-
6 large eggs
Blend this with the fruit/flour mixture, mixing thoroughly.
Grease with Crisco or butter-
2 large angel food cake pans (tube pans)
Dust with flour
Cover bottom and sides and center tube with brown paper cut from supermarket bags or other sturdy brown paper. If pans have good quality non-stick lining, this paper may be omitted.
Spoon in batter and use spoon to push down, thus excluding air pockets
(Note: Pans should have about 1/2 inch space from rim to allow for rising cake. Any excess can be baked in separate small pan.
Bake in oven at 275 degrees F. for 3 to 4 hours until tops are cracked in several places, slight shrinkage from edges occurs, and skewer/small knife inserted comes out clean (or has very slight residue at most)
Remove from oven and place pans on rack to cool for about 15-30 minutes.
Cover pans with rack and invert, removing cakes. Slight shaking will help.
Remove all paper, if used, including the center paper. (Easy to forget!)
After another 15 minutes, turn cakes right side up on rack and allow to cool completely.
Wrap cakes in unbleached muslin (Wal-Mart) or other suitable cotton cloth.
Place in tin cans and moisten tops of cloth with brandy or rum. |
This recipe for Julia Child’s Fruitcake is from