Southern Fruitcake
A very spicy, fragrant cake from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
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INGREDIENTS
Nutrition- 3cups light brown sugar
- 3cups butter
- 12
- 2cups almonds, blanched
- 3cups raisins
- 2cups currants
- 2cups candied cherries
- 2
- 2
- 1
- 2cups candied pineapple
- 1
- 1cup orange peel, chopped
- 3cups flour
- 1⁄4cup brandy
- 2tablespoons cinnamon
- 2tablespoons mace
- 2tablespoons ground cloves
- 2tablespoons allspice
- 2tablespoons nutmeg
- 1tablespoon baking soda
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DIRECTIONS
- Preheat oven to 275F and grease a 10" tube pan plus a loaf pan.
- Beat egg whites stiff.
- Cream sugar and butter; add egg yolks and beat.
- Fold in egg whites.
- Sift the dry ingredients together.
- Dredge the nuts and fruit with a little of the flour mixture.
- Add dry ingredients to batter; fold in nuts and fruits.
- Add brandy and blend thoroughly.
- 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.
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