Recipe by green_sleeves
One of the best fruitcakes I've ever made. My first attempt at posting this was cause to edit for clarification. The first step, mix all the fruits thoroughly with the alcohol, cover and let sit for up to a month at room temperature. The prep time doesn't include the macerating time. If you don't care for lime, substitute orange rind and orange essence for the lemon (or use half of each),
Top Review by The Amaze-Ing Me
Thank you for posting. This looks really authentic! Please add detail of what to do with fruit. I assume you soak in alcohols for a month but then I see you also soak the cake too. Please clarify.
Fruit takes at least a month to macerate
- 1 lb pitted prunes (3 cups)
- 1 lb raisins
- 1 lb currants
- 6 ounces lemon peel, glace, minced
- 6 ounces orange peel, glace, minced
- 1⁄2 lb glace cherries
- 1⁄4 lb almonds
- 1 (26 ounce) bottle cherry brandy
- 1⁄2 cup dark rum
- 1 -2 tablespoon Angostura bitters
- 1 lb butter
- 1 lb dark brown sugar
- 8 large eggs
- 1 teaspoon lemon essence
- 2 teaspoons limes or 2 teaspoons orange rind
- 2 teaspoons . almond essence
- 2 teaspoons vanilla essence
- 2 teaspoons mixed spice
- 1 lb flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ground nutmeg
- 2 teaspoons Kitchen Bouquet
- 2 tablespoons brandy (or use port wine for brushing on finished cakes)
- 1 1⁄2 cups almond paste, if desired to roll to cover cakes
Directions See How It's Made
- Have your soaked fruit ready.
- Cream butter and sugar.
- Add the eight eggs one at a time.
- Add lemon essence, lime (or orange) rind, almond essence and vanilla.
- Mix and sift dry ingredients.
- Add gradually to creamed mixture.
- Mix in soaked fruit and Kitchen Bouquet (add enough until you get the colour your like).
- Put in greased tins doubly lined with brown paper.
- Bake at 250 F for 2-3 hours or until done.
- Remove from oven and soak (brush heavily!), while hot,with extra cherry brandy or rum mixed some added sherry. Wrap in brown paper then foil to store. Let the cakes stand at room temperature for a week.
- I make mine in mini loaf pans as I find it bakes easier and they are the perfect size for gift giving. Watch your time if making gift sized cakes. Check after an hour- might need more time.