English Fruit Cake

Ingredients

• 8 ounces Unsalted butter, softened (Original recipe calls for 1 lb butter; scaled down for a modern cake.)
• 8 ounces Light brown sugar (Original recipe calls for 1 lb sugar; scaled down for a modern cake.)
• 4 eggs Large eggs (Original recipe calls for 9 eggs; scaled down for a modern cake.)
• 8 ounces All-purpose flour (Original recipe calls for 1 lb flour; scaled down for a modern cake.)
• 2 teaspoons Ground mace
• 2 teaspoons Ground cinnamon
• 1 teaspoon Baking soda
• 2 tablespoons Milk
• 1 pound Currants (Original recipe calls for 3 lbs currants; scaled down for a modern cake.)
• 1 pound Seedless raisins, finely chopped (Original recipe calls for 2 lbs seeded raisins; scaled down and assumed seedless for modern recipe.)
• 0.25 pound Almonds, blanched and shredded (Original recipe calls for ½ lb almonds; scaled down for a modern cake.)
• 0.5 pound Citron, thinly sliced and cut in strips (Original recipe calls for 1 lb citron; scaled down for a modern cake.)
• 1 sheet Parchment paper (For lining pans)
• 1 sheet Aluminum foil (For covering pans during steaming)
• 1 gallon Hot water (For steaming)

Instructions

1. 1If not already, finely chop the seedless raisins. Thinly slice the citron and cut it into small strips. If using whole almonds, blanch them by soaking in hot water for 1 minute, then peeling the skins, and finally shredding them. In a large bowl, combine the currants, chopped raisins, shredded almonds, and citron. Mix well to ensure an even distribution.
2. 2In a medium bowl, sift together the all-purpose flour, ground mace, ground cinnamon, and baking soda. Set aside.
3. 3In a very large mixing bowl, using an electric mixer, cream the softened unsalted butter until it is light and fluffy (about 3-4 minutes). Gradually add the light brown sugar, beating thoroughly for another 5-7 minutes until the mixture is pale and fluffy.
4. 4Carefully separate the egg yolks from the whites. In a small bowl, beat the egg yolks with an electric mixer until they are thick and lemon-colored (about 3-4 minutes). In a separate, clean bowl, beat the egg whites until they form stiff and dry peaks (about 4-5 minutes).
5. 5Add the beaten egg yolks to the creamed butter and sugar mixture, beating until thoroughly combined (about 2 minutes). Gently fold in the beaten egg whites into the mixture using a spatula until just incorporated, being careful not to deflate the whites (about 3 minutes).
6. 6Stir the milk into the wet mixture until combined (about 1 minute). Then, add the prepared fruit and nuts mixture to the bowl. Mix well with a sturdy spoon or spatula to ensure the fruit and nuts are evenly distributed throughout the batter (about 4 minutes).
7. 7Gradually add the sifted flour mixture to the wet ingredients, mixing gently with a spatula or spoon until just combined. Be careful not to overmix, as this can lead to a tough cake (about 3 minutes).
8. 8Grease and flour two 8-inch round deep cake pans or one 9x13 inch deep pan. Line the bottom and sides of the pans with parchment paper, then grease the parchment paper. Pour the cake batter evenly into the prepared pans. Cover the top of each pan tightly with a piece of buttered parchment paper, then cover completely with aluminum foil, crimping the edges securely to create a tight seal.
9. 9Place the covered cake pans into a very large pot or steamer with a tight-fitting lid. Add enough hot water to the pot to come halfway up the sides of the cake pans. Bring the water to a simmer over medium-high heat. Once simmering, reduce heat to low, cover the pot, and steam for 3 hours, maintaining a gentle simmer. Check the water level periodically (every 30-45 minutes) and replenish with hot water if necessary to prevent the pot from boiling dry.
10. 10Preheat your oven to a slow oven (approximately 300°F / 150°C). Carefully remove the cake pans from the steamer. Remove the foil and buttered parchment paper covers from the top of the pans. Place the pans in the preheated oven and bake for 1 hour and 30 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be deeply golden brown on top.
11. 11Remove cakes from the oven and let them cool in their pans for 30 minutes. After 30 minutes, carefully invert the cakes onto a wire rack, remove the parchment paper, and allow them to cool completely (this can take 1-2 hours). Once completely cool, wrap the fruit cakes tightly in plastic wrap, then in aluminum foil. Store in an airtight container in a cool, dark place. Fruit cakes are known to improve in flavor and texture with age, especially if 'fed' with a little brandy or rum periodically.