White Fruitcake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Note: These amounts and the types of fruit are approximate. You can easily substitute a spice cake mix for the dry ingredients. Follow the directions below, substituting the cake mix for the flour, baking powder, salt and spices.
2/4 cup butter or margarine
3 cups sifted all purpose flour
2 tsp. baking powder
1 tsp. salt
2 tsp ground cinnamon
1/2 tsp each of ground nutmeg, allspice and cloves
One 16 ounce package of mixed candied fruits, chopped
1/2 cup candied pineapple, coarsely chopped
One 8 oz package of whole candied cherries
One 15 oz package of raisins (3 cups) dark or golden or a mixture
One 8 oz package of chopped dates (1 1/2 cup)
1 cup of slivered almonds
1 cup of pecan halves
1 cup of walnuts
4 eggs
1 3/4 cup of light brown sugar
1 cup of orange juice
1/4 cup of light molasses
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Directions: |
Directions:1) Prepare your oven by preheating to 300º. Grease 2 loaf pans and line with greased wax paper or parchment paper. (Its a good idea to have a couple of spare disposable loaf pans or a tube pan for the extra batter, there is always extra batter)
2) Melt butter or margarine, set aside to cool
3) In a very large bowl, sift together dry ingredients. Add the candied fruit, raisins, dates and nuts. Toss to coat with the flour.
4) In another bowl, beat eggs until foamy. Add brown sugar gradually, beating until well combined and relatively light. Blend in the orange juice, molasses and cooled, melted butter. Pour into fruit mixture. Stir until well combined, you will probably need to mix with your hands.
5) Scoop the batter into the loaf pans, filling each about 3/4 full. Place in the middle of the preheated oven. Place a cake pan 1/2 full of water on the lowest rack of the oven to keep the oven humidified. Bake for 1 3/4 to 2 hours or until done. Cool completely before removing from pan.
6) When you remove from pan, wrap cakes in cheesecloth that has been lightly soaked in rum or brandy. Then wrap the package in aluminum foil and ziplock bags and store in the refrigerator for at least 2 weeks. Check weekly that the cheesecloth is still damp.
7) If you like all large pieces of fruit, use 8 oz of candied citron and 8 oz of pineapple or cherries to substitute for the chopped mixed fruit. The citron will be the only small pieces, and it is needed to cut the sweetness of the pineapple and cherries. |
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Number Of
Servings: |
Number Of
Servings:20 |
Preparation
Time: |
Preparation
Time:3 hours |
Personal
Notes: |
Personal
Notes: My Mom and I made fruitcake every Thanksgiving holiday, usually while watching Truman Capote's A Christmas Memory. The most memorable fruitcake recipe was a Dark and Light Fruitcake recipe that has been lost to history. It called for 2 batters, one with molasses, dark raisins and pecans and the second with almonds and golden raisins and light brown sugar. You put the dark batter in the pan and then layered the light on top.
We lived in a dry county, so the rum or brandy to soak the fruitcake, much like in Capote's story, was brought in from Jefferson County. Leftover rum went into a batch of rum balls and Mama's infamous hot toddy - hot tea, Nyquil, ginger and a good shot of rum - medicine when you had a bad winter cold and had trouble sleeping.
The recipe I have included here is fairly close to a Claxton fruitcake, but fresher and less sweet. Be sure to make this at least 2 weeks before you are ready to eat it.
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