Fruit Cake
Table of contents
CHERRY FRUIT CAKE
Vera McRae 2 loaves
Step 1 1½ c flour Sift together ingredients. 1½ c sugar 1 t baking powder 1 t salt Step 2 1 Lb. pitted dates Add all ingredients to flour mixture and coat well. 1 Lb. diced candied pineapple 2 Lbs. Maraschino cherries 6 c pecan halves Step 3 6 eggs Beat eggs and rum together. Add to fruits and mix 1/3 c rum thoroughly. Prepare baking pans by greasing, then line with foil, and then grease again. Pour mixture in pans, dividing evenly. (A tube pan looks nice.) Pack mixture down tightly. Bake at 300 for 1¾ hours or until toothpick comes out clean. Cool in pans 15 minutes then peel off foil. Brush loaves with ½ c light corn syrup while warm. Cool before serving or storing.
DARK FRUIT CAKE
Vera McRae 1 cake
Step 1 1 Lb. seeded raisins Cook raisins, water and sugar for 5 minutes. Add butter 1½ c water and cool. 1½ c sugar ¼ c butter Step 2 2½ c flour Sift dry ingredients. Add fruit and nuts to flour. Add 1 t baking powder beaten eggs to raisin mixture. Add raisin mixture to dry 1 t soda ingredients and mix well. Pour into grease and waxed paper lined ½ t salt tube pan. Bake at 325 for 1 ½ hours. Cool for 20 minutes and turn 1 t cinnamon out onto rack and cool completely. ½ t cloves ½ t allspice 1 jar (large) S&W glazed fruit 2 c walnuts, chopped 2 eggs, beaten Step 3 ½ c rum Wrap fruit cake in cheese cloth and place on a piece of foil. ½ c brandy Combine rum and brandy and pour over fruitcake. Turn each day for two weeks. Store in refrigerator or freezer.
DATE FRUITCAKE
Vera McRae
Step 1 1½ c seeded raisins, cut Place ingredients and bring to a boil. Simmer 20 minutes. 1½ c dates, cut 2 c sugar 2 c water Step 2 5 T butter Add butter and cool. Add mixed fruits. 1 c mixed fruits Step 3 3 c flour Stir all ingredients into cooled mixture. Bake 1½ hours 2 t cinnamon at 325 degrees. 1 t salt 1 t soda 1 t cloves 1 c nuts
WHITE FRUIT CAKE
Vera McRae 7 pounds
Step 1 2 oz citron Cut up fruit and put into very large mixing bowl. 2 oz candied orange peel ½ c candied cherries ½ c candied pineapple Step 2 1 c currants Add currants and raisins. Pour liquid over fruit and stir 1 Lb. white raisins occasionally while continuing recipe. ½ c apricot nectar or apricot brandy Step 3 1 Lb. Butter Cream butter and sugar together in separate bowl. Add egg 1 Lb. powdered sugar yolks and beat well. Combine mixture with 8 egg yolks with fruit and pecans. 1 Lb. pecan nuts, chopped Step 4 3 c sifted flour Blend into mixture thoroughly. Step 5 8 egg whites Beat until very stiff. Fold into mixture. Fill paper-lined bread pans 2/3 full. Bake at 275 for about 2 1/2 hours. Be sure to place pans on middle rack to avoid browning the bottoms. Step 6 ½ c brandy or ½ c brandy & rum After fruit cake has cooled, wrap in cheesecloth. Place on piece of aluminum foil and pour ¼ to ½ cup of liquor over each cake. Wrap tightly in foil so that cakes can be turned without the liquor spilling. Keep on counter and turn them over every day for two weeks. This keeps the cakes moist, and also keeps them from developing a soggy spot. May be kept in the refrigerator or freezer.