Southern Fruitcake

Submitted by Molly53

"A very spicy, fragrant cake from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947"

 

• Ready In: 4hrs 20mins
• Ingredients: 21
• Yields: 2 cakes

ingredients

• 3 cups light brown sugar
• 3 cups butter
• 12 eggs, separated (room temperature)
• 2 cups almonds, blanched
• 3 cups raisins
• 2 cups currants
• 2 cups candied cherries
• 2 cups dried figs, chopped
• 2 cups dates, chopped
• 1 cup citron, chopped
• 2 cups candied pineapple
• 1 cup lemon peel, chopped
• 1 cup orange peel, chopped
• 3 cups flour
• 1⁄4 cup brandy
• 2 tablespoons cinnamon
• 2 tablespoons mace
• 2 tablespoons ground cloves
• 2 tablespoons allspice
• 2 tablespoons nutmeg
• 1 tablespoon baking soda

directions

1. Preheat oven to 275F and grease a 10" tube pan plus a loaf pan.
2. Beat egg whites stiff.
3. Cream sugar and butter; add egg yolks and beat.
4. Fold in egg whites.
5. Sift the dry ingredients together.
6. Dredge the nuts and fruit with a little of the flour mixture.
7. Add dry ingredients to batter; fold in nuts and fruits.
8. Add brandy and blend thoroughly.
9. Pour into prepared pans and bake 3 3/4 hours to 4 hours for the tube pan; 3 to 3 1/4 hours for the loaf.