[carlo3b]

 
THE DREADED FRUITCAKE

This is the real thingy.. I cannot understand how the traditional holiday fruitcake got such a bad name, other than by those who refused to even try it.. Hahahaha  The hardest thing about preparing this recipe is, accumulating the ingredients, and the follow-through. This may be why folks tend to make several at a time.. Our family made about 2 dozen at Christmas and give them as gifts.. I want to believe that those were eaten by the recipient and not pawned off on others, perhaps even you.
If it was, you are in for a real treat indeed..  LOLOL
I have included the metric measurements because I have so many requests for this recipe once it is tasted and enjoyed, that they tell their friends about it, many from outside of the US.. Enjoy

• 1 cup butter (gm 250)
• 1 cup sugar (ml 250)
• 5 eggs
• 2 cups seedless Raisins (gm 360)
• 2 cups sultanas (gm 360)
• 1 cup currants (gm 250)
• 1 cup dates, chopped (gm 250)
• 4 tablespoons mixed Peel (gm 50)
• 4 ounces pecans (gm 125)
• 1/2 teaspoon nutmeg (ml 2.5)
• 2 teaspoons powdered ginger (ml 10)
• 4 teaspoons mixed spice (ml 20)
• 1/2 teaspoon cloves (ml 2.5)
• 2 cups flour (ml 500)
• 1 tablespoon cream of tartar (gm 5)
• 2 tablespoons baking soda (Bicarbonate of Soda) (gm 10)
• 1 tablespoon milk (ml 15)
• 1 tablespoon golden Syrup (ml 15)
• 1 tablespoon vinegar (ml 15)
• 1 cup brandy (ml 250)
• 4 ounces cherries (gm 125)

Preheat oven to 250°F. Yes only 250..
1) Melt butter. Set aside to cool. When cool, mix with sugar and eggs in bowl large enough to accommodate all ingredients.
2) Stir in all raisins, sultanas, currants, dates, mixed peel, pecans, nutmeg, ginger, mixed spice, cloves, and flour. Mix well.
3) In small bowl, mix together cream of tarter, milk, syrup, vinegar and half the brandy. Add to dried fruit mixture. Stir to combine. Stir in cherries.
4) Spoon mixture into buttered 10 inch cake tin. Cover tightly and bake in preheated 250° F oven for 3 - 4 hours.
(Optional - place shallow pan of hot water under mold. If you do this, from time to time, check to see if water needs refilling.)
Remove from oven and pour remaining brandy over.
Pour more brandy over cake at least twice (every 3 - 4 weeks) after baking.
These cakes must be kept in an airtight container to ripen.
THIS RECIPE CAN BE DOUBLED OR QUADRUPLED.
This recipe makes 1 Fabulous fruitcake..

[Guenevere]

Carlos, I love!!! fruitcake....
..and mincemeat pies.

Do you have a good mincemeat pie recipe...or a mince tart...(Grandmother's is long gone, can't find it)

I would never, ever throw away a fruitcake.

A Jamaican friend of mine brings me a Rum FruitCake every Christms that's absolutely soaked in the stuff!!

[TheSpottedOwl]

Hey Carlo!

I have a couple of questions about the fruitcake recipe. When referring to "mixed spice", is that like pumpkin pie spice? I'm not familiar with it. Second, is golden syrup like dark Karo syrup? Are you referring to canned or candied cherries, and is a bundt pan acceptable to bake this cake in?

Personally, I would skip the dates, and add pineapple.

Oh yeah, add me to your cooking ping list please : )

[tet68]

Carlos your fruit cake recipe sounds more like one I had once, a secretary where I worked used to make it, and it
was called a "White" fruitcake, fruits/nuts but no colored
cherries etc, and a much lighter texture and color to the cake. Always meant to get the recipe but never did.

[trisham]

4) Spoon mixture into buttered 10 inch cake tin. Cover tightly and bake in preheated 250° F oven for 3 - 4 hours.

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What do you use to cover the cake tin? I love good fruitcake, I must confess.