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Fruitcake Recipe

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This recipe for Fruitcake, by , is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Georgia Abernathy

Category:
Category:

Ingredients:  
Ingredients:  
1 lb flour
1 dozen eggs
2 cups port wine
2 tsp baking powder
1 lb butter
2 lbs raisins
1 lb sugar
2 lbs citron or watermelon rind preserves
1 tbsp cinnamon
1 lb currants
1 tbsp cloves
2 lbs almonds
1 tbsp ginger
1 lb coconut
2 tbsp vanilla extract

Directions:
Directions:
Chop the raisins. Carefully wash the currants. Roll both thoroughly in flour, which is not to come out of the pound required for the cake. Blanch the almonds and chop the citron or watermelon rind; slice very thinly and cut in small pieces. Grate the coconut carefully. All spices are pulverized.
Cream the butter and sugar together carefully. Add well-beaten yolks of the eggs. Sift flour and baking powder together and add slowly. Add wine alternately with the flour mixture. Beat in spices and flavoring, fold in well-beaten egg whites, then add prepared fruits. Bake 3 hours in a moderate to low oven.

Personal Notes:
Personal Notes:
Today people donít know what real Southern fruitcake is. It tastes best after itís aged for at least 2-3 months, and improves with time if regularly sprinkled with bourbon or Courvoisier brandy. Spend the day before you bake the cake getting everything ready.

 

 

 

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