Old World Fruitcake Recipe - Cooking Index
Old World Fruitcake Recipe - Cooking Index
| Cake | ||
| 100 x | All-purpose flour | |
| 2 1/2 x | Salt | |
| 1 x | Baking soda | |
| 1 x | Baking powder | |
| 2 1/2 x | Allspice | |
| 2 1/2 x | Cinnamon | |
| 2 1/2 x | Cloves | |
| 2 1/2 x | Mace | |
| 2 1/2 x | Nutmeg | |
| 120 x | Melted butter | |
| 2 | Eggs | |
| 180 x | Black coffee - (cold) | |
| 100 x | Brown sugar | |
| 150 x | Raisins | |
| 250 x | Mixed fruit | |
| 300 x | Dates | |
| 60 x | Rum or brandy | |
| Glaze | ||
| 60 x | Butter | |
| 120 x | Rum or brandy | |
| 100 x | Sugar |
1. Mix the melted butter, eggs, rum and coffee together.
2. Add brown sugar and mix well.
3. Add rest of dry ingredients and place in a buttered loaf pan.
4. Bake at 150C for 2 hours or until done (it will separate from the sides of the pan).
5. Make glaze when almost completely baked: Melt (do not boil) butter. Add rum and sugar. Stir by hand.
6. Remove the cake from the oven and pour half of the glaze over it. Let it cool 25 minutes, then turn it over and pour the remaining glaze on the other side.
7. Notes: Don't use glass pans. This freezes well, if you make more than you can eat; just be sure to wrap it carefully so it doesn't get freezer burn. Warm frozen cake in the oven, not the microwave.
Source:
Cooking Live Show #8890
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