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Units: US | Metric
- 1 lb blanched almond (3 cups)
- 1/2 lb pecans (2 cups)
- 1/4 lb walnuts (1 cup)
- 1 lb citron, shredded (2 cups)
- 1/2 lb lemon, rind of (1 cup)
- 1/2 lb orange rind (1 cup)
- 1/2 lb candied pineapple (1 cup)
- 1 lb candied cherry (2 cups)
- 2 lbs seedless raisins (6 to 7 cups)
- 1 lb dried fig (2 cups)
- 1 lb dates, pitted (2 cups)
- 1 lb dried currant (3 to 3 1/2 cups)
- 1 (1/2 cup) glass brandy (plus more for pouring on top)
- 4 teaspoons cinnamon, ground
- 1/2 teaspoon allspice, ground
- 2 teaspoons nutmeg, ground
- 1/2 teaspoon clove, ground
- 2 cups butter, at room temperature (4 sticks)
- 1 lb brown sugar
- 1 cup molasses
- 12 eggs, beaten until foamy
- 1 lb all-purpose flour (3 1/2 to 4 cups)
- 2 teaspoons salt
- 1 blanched almond (for garnish)
- to taste candied cherry (for garnish)
- 1Preheat the oven to 275 or 300 degrees.
- 2Chop the nuts and fruits (grind the dates and figs--they're very sticky) and combine them in a bowl.
- 3Add the brandy, jam and spices; mix well.
- 4Cream the butter, add the sugar, molasses and beaten eggs; mix thoroughly.
- 5Add the flour and salt and mix to a batter consistency.
- 6Pour over the fruit mixture and stir to combine. A little more flour may be needed, or a little more brandy. What dough there is should be fairly stiff, not runny.
- 7Grease pans well, then line with heavy waxed or parchment paper.
- 8Fill the pans three fourths full and bake until a straw comes out clean (probably from 2 to 3 hours, depending on sizes). Have a pan of hot water in the bottom of the oven for moisture during baking.
- 9When done, turn out the cakes onto racks to cool.
- 10Pour a little brandy slowly over the top of each one.
- 11In 15 minutes, invert onto waxed paper, remove the baking paper and pour more brandy slowly over each cake. This must be done gradually, but a warm cake absorbs the liquid much better than a cold one.
- 12When completely cool, wrap the cakes well and store in airtight containers for at least 1 month before slicing. Yields about 17 pounds of fruitcake.
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Nutritional Facts for Jane Benet's Fruitcake
Serving Size: 1 (6393 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1301.3
- Calories from Fat 483
- Total Fat 53.7 g
- Saturated Fat 17.2 g
- Cholesterol 206.7 mg
- Sodium 553.4 mg
- Total Carbohydrate 198.7 g
- Dietary Fiber 16.1 g
- Sugars 144.3 g
- Protein 19.9 g
The following items or measurements are not included: