FRUIT CAKE (WEDDING CAKE)
This classic fruitcake, adapted from a 1900s cookbook, offers a rich and satisfying experience. Packed with dried fruits, nuts, and warm spices, it's soaked in brandy for a deep, complex flavor. The cake bakes to a moist, tender texture, perfect for special occasions or a comforting treat.
Ingredients
- 1 pound Unsalted Butter
- 1 pound Granulated Sugar
- 12 count Large Eggs
- 1 tablespoon Ground Cinnamon
- 1 teaspoon Ground Allspice
- 1/2 teaspoon Ground Mace
- 1/2 teaspoon Ground Cloves
- 1/4 pound Blanched Almonds, finely chopped
- 2 pounds Raisins, seeded and chopped
- 3 pounds Currants, carefully cleaned
- 1 pound Citron, shredded very fine
- 1/4 pound Orange Peel, chopped very fine
- 1 pint Brandy
- 2 tablespoons All-purpose Flour (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter, for greasing (Quantity estimated (not specified in original recipe))
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Instructions
- 1In a large bowl, cream together the butter and sugar until light and fluffy. This may take several minutes with an electric mixer.
- 2Beat in the egg yolks one at a time. Stir in the cinnamon, allspice, mace, and cloves. Add the chopped almonds, raisins, currants, citron, and orange peel.
- 3Pour the brandy over the prepared fruit mixture. Stir to combine and let it soak overnight at room temperature.
- 4Preheat the oven to 275°F (135°C). Grease and flour cake pans. Line the bottoms with parchment paper.
- 5Incorporate the fruit mixture into the batter. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter. Pour the batter into the prepared cake pans. Bake in the preheated oven for 4 hours, or until a toothpick inserted into the center comes out clean.
- 6Let the cakes cool completely in the pans. Once cooled, wrap the cakes in cloths dipped in brandy and store them in airtight containers or earthen jars. This will help to keep the cake moist and flavorful.
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