Great Great Grandma Martin's Fruit Cake Recipe
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Category: |
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Ingredients: |
Ingredients: 3 lbs Thompson raisins
1 lb currants
Wash and dry overnight on cookie sheet
2 lbs maraschino cherries cut up
1 lb pineapple chunks..cut in quarters
1 lb candied peel
1 lb dried apricots steamed and cut up
1 lb slivered almonds
1lb butter
3 cups brown sugar
1 doz eggs
1/2 cup corn syrup
4 cups all-purpose flour
2 tsp baking soda
1 lemon
1 heaping teaspoon each of nutmeg, cloves, allspice, and cinnamon ...
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Directions: |
Directions:In large roaster dust 3 cups of flour over fruit and mix the fruit thoroughly until evenly coated...
Into the last cup of flour mix the spices and baking soda.
In very large bowl...beat butter and brown sugar until fluffy...add eggs one at a time beaten thoroughly
Add the juice and grated peel of lemon...blend and add corn syrup...
Add the one cup of flour/spices to mixture blend well
Gradually add fruit mixing with hands if necessary until totally mixed
At this point add 1/2 cup of rum
I use little tin foil loaf pans or cake pans lined with parchment and well-greased ..2/3 full
To avoid top burning ..I lightly cover with brown paper. Not necessary with little loaf pans
Bake 2 to 3 hours ...over steam
On lowest rack have a tray of water to create steam..
Until toothpick comes out clean
Once cooled wrap cake in rum soaked layers of cheesecloth then Saran then tinfoil and store in air tight container.
To ensure moistness spray cheesecloth with rum every two weeks.
I usually make cake 2 to 3 months before needed ..but the longer you keep it moist ...the better it is |
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