James Beards Mothers Fruitcake Recipe - Cooking Index
James Beards Mothers Fruitcake Recipe - Cooking Index
| 4 3/8 oz | Glace cherries | |
| 3 1/8 oz | Glace apricot | |
| 1/2 lb | Glace pineapple | |
| 4 3/8 oz | Mixed peel | |
| 2/3 lb | Raisins | |
| 4 3/8 oz | Sultanas | |
| 4 3/8 oz | Currants | |
| 1/3 cup | Brandy | |
| 3 1/8 oz | Pecans | |
| 1/4 cup | Flour | |
| 3 1/8 oz | Butter | |
| 1/2 cup | Sugar | |
| 1/2 cup | Soft brown sugar | |
| 3 cups | Eggs (large) | |
| 1 5/8 oz | Grated dark chocolate | |
| 1 tablespoon | Brandy | |
| 1/2 cup | Flour | |
| 1/2 teaspoon | Cinnamon | |
| 1/4 teaspoon | Nutmeg | |
| 1 | Ground cloves | |
| 1/2 teaspoon | Baking powder |
Place cherries, apricots, pineapple, peel, raisins, sultanas, currants in a bowl. Marinate in brandy 2 days stirring occasionally. Add nuts and 1/4 cup of flour, stir well.
Cream butter with two sugars add eggs mixing well between each. Add chocolate and brandy. Sift in flour, cinnamon, nutmeg, cloves, baking powder.
Add fruit mix and blend thoroughly. Pour into tin, hollow the centre, bake 150F 2 1/2 to 3 hours.
Paint with brandy and store at least two months to mature.
Source:
Cooking Live Show #CL8852
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.