English Fruitcake Recipe - Cooking Index
English Fruitcake Recipe - Cooking Index
| 5 1/2 cups | Cake flour - sifted | |
| 2 1/2 teaspoons | Baking powder | |
| 1/4 teaspoon | Mace | |
| 1 cup | Shortening | |
| 1 7/8 cups | Brown sugar | |
| 3 | Eggs - well beaten | |
| 1 teaspoon | Lemon extract | |
| 3 1/4 cups | Raisins | |
| 1/4 cup | Candied orange peel - sliced | |
| 1/4 cup | Candied lemon peel - sliced | |
| 1/4 cup | Citron - sliced | |
| 1/4 cup | Candied cherries - sliced | |
| 1 cup | Walnut meats - chopped | |
| 1 cup | Fruit juice |
Sift flour, baking powder and mace together 3 times.
Cream shortening and sugar together until fluffy. Add eggs and beat well. Add lemon extract, fruit and nuts and mix well.
Add dry ingredients and fruit juice alternately in small amounts, beating thoroughly after each addition.
Pour into tube pan lined with greased brown paper.
Bake in a 300F oven for between 2 and 2 1/2 hours.
Test with a toothpick or your cake tester before removing from the oven.
Source:
Early American Life magazine December 1991
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.