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Fruit Cake Preheat oven to 300°F. Line two 8-inch cake pans with baking parchment. In a large bowl, combine first 10 ingredients; toss lightly with 3/4 cup flour until fruits and nuts are well coated to prevent them sinking in batter. In another large bowl with mixer at medium speed, beat butter with sugar until light and fluffy. Add eggs, and beat again. Add 3 cups flour, baking powder, cinnamon, cloves, salt, extract and sherry and beat at low speed until well mixed, constantly scraping bowl. In crease speed to medium and beat 4 minutes longer, occasionally scraping bowl. With spoon, stir fruit mixture into batter until well mixed.2 cups golden raisins 1 1/2 cups chopped dried figs 1 cup diced candied citron 1 cup diced candied lemon peel 1 cup diced candied orange peel 1 cup chopped pitted dates 1 cup slivered blanched almonds 1/2 cup diced candied pineapple 1/2 cup candied cherries, halved 1/2 cup dried currants 3/4 cup all-purpose flour --------- 1 cup butter, softened 2 cups sugar 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoons salt 6 eggs 1 teaspoon lemon or orange extract 1 cup dry sherry 1/4 cup apple jelly candied cherries, and blanched whole almonds for garnish Spoon batter evenly into pans a bake for 3 hours or until toothpick inserted in center of cake comes out clean. Cool completely in pan on rack; remove from pan; peel off parchment. Wrap fruit cakes in waxed paper and aluminum foil and then place in an airtight container to age. Flavor improves on storing for 1-2 months. Before serving: |
| 2010 Nathan Krämer Blair, Nebraska http://www.nathankramer.com/cookbook/ |