Christmas Fruit Cake
My Christmas Fruit Cake recipe this year is derived from 3 recipes:
- Sarah Waxman’s Back Roads and Country Cooking
- Edna Staebler’s More Food That Really Schmecks
- my great-aunt Minnie Robinson’s recipe in our Robinson family cook book
The Sarah Waxman recipe is the core, as (I think) it has been the last 2 or 3 times I’ve made fruit cake.
- 225 g Thompson raisins
- 225 g golden raisins
- 225 g dried currants
- 115 g glacé peel
- 225 g glacé cherries
- 115 g slivered or sliced almonds
- 115 g pecan halves
- 125 ml Jamcian rum
Mix together in a large bowl the raisins, currants, peel, cherries, and nuts with the rum. Cover and let stand overnight.
- 500 ml all-purpose flour
- 5 ml salt
- 5 ml cinnamon
- 2.5 ml nutmeg
- 2.5 ml ground cloves
Mix together the flour, salt, and spices. Stir the flour mixture into the soaked fruit.
- 190 ml butter
- 250 ml brown sugar
- 4 eggs
- 65 ml maple syrup
- 65 ml orange juice
- zest of 1 orange
- zest of 1 lemon
In a another bowl, cream together butter and brown sugar. Add eggs one at a time, beating well after each addition. Stir in maple syrup, orange juice, and zests. Pour into fruit and flour mixture and mix well.
Line loaf pan with parchment paper. Pour batter into pans and spread it smooth. Moisten top with a few drops of warm water. Cover pans with aluminium foil.
Bake at 175ºC for 1 hour, then turn oven down to 150ºC and bake for 2 hours more.
After removing cake from the oven, cool 5 minutes, then removed cakes from pan and cool on a rack. When cool, wrap the cake in rum soaked cheesecloth and aluminium foil, and age in the refrigerator.
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