English Fruit Cake
- 2 ounces candied orange peel
- 2 ounces candied lemon peel
- 1 pound pitted dates, cut
- 1 pound dried currants
- 1 pound seeded raisins, chopped
- 1/2 pound nuts, cut
- 1/2 pound flour
- 3/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1 whole nutmeg, grated
- 1 cup butter
- 1 cup sugar
- 6 eggs, separated
- 1/2 cup preserved cherries or strawberries
- 1 lemon, juice only
- 1/4 cup orange juice
- 1/4 cup grpe juice
- 1/2 pound citron, cut thin
Put candied peels through food chopper, add to prepared fruits and nuts in a sizeable bowl and toss with sifted flour and spices.
Cream butter and sugar, add egg yolks and beat well. Stir in preserved fruit then the floured fruit and the fruit juices. Fold in beaten egg whites.
Put a layer of dough into greased, paper-lined pan or boxes; then a layer of sliced citron; repeat, finishing with layer of dough. Decorate top with blanched almonds, candied cherries, candied pineapple, citron strips, etc. Bake 4 1/2 to 5 hours in slow oven, 250°F. This cake weighs 5 1/2 pounds; or recipe will make five 1-pound cakes.
Cream butter and sugar, add egg yolks and beat well. Stir in preserved fruit then the floured fruit and the fruit juices. Fold in beaten egg whites.
Put a layer of dough into greased, paper-lined pan or boxes; then a layer of sliced citron; repeat, finishing with layer of dough. Decorate top with blanched almonds, candied cherries, candied pineapple, citron strips, etc. Bake 4 1/2 to 5 hours in slow oven, 250°F. This cake weighs 5 1/2 pounds; or recipe will make five 1-pound cakes.
Submitted by Jun 10, 2009
34 min
300 min
334 min