Dark Rich Fruitcake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Day One -Wash and scald raisins to plump.
  • Drain and dry well.
  • Place all fruit and almonds into a large bowl.
  • Sprinkle spices over fruit and add the lemon and orange rind and juice. Stir in the rum and let stand overnight, stirring occasionally.
  • Day Two -Cream butter.
  • Gradually add sugar, bea ting well after each addition.
  • Add egg yolks one at a time, beating well after each addition.
  • Add flavourings.
  • Add 1 cup of flour to fruit and nut mixture. Toss to coat well.
  • Add remaining flour alternately with cold coffee to the creamed mixture. Stir in fruit mixture. Beat the egg whites until stiff peaks form.
  • Fold into batter.
  • Pour batter into 3 pans which have been lined with two thicknesses of brown paper and the top layer greased and dusted with flour.
  • (We used tube/funnel pans.) Bake at 275F for 2 1/2 to 3 1/2 hours or until a cake tester comes out clean from the centre. Cool cakes completely in the pans on cake racks.
  • Remove from pans and peel off paper.
  • Wrap cakes in cheesecloth (moistened with rum); then in foil.
  • Keep in a cool place for four to six weeks to allow the flavours to join.
  • NOTES: Grandma used to open the foils and re-moisten the cheesecloth at least once in the ripening process.
  • (By drizzling in about 2 Tbsp rum There is note of timings for different fruit cake pans.
  • (I think originally the recipe would make one each of the 4, 6 and 8 inch pans.) 4x4 - 2 1/2 hours 6x6 - 3 hours 8x8 - 3 1/2 hours or until tests clean - in a 2750F Oven.
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