Fruit Cake Anniversary Cake Wedding Cake Recipes

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FRUIT CAKE, ANNIVERSARY CAKE, WEDDING CAKE.



Fruit Cake, Anniversary Cake, Wedding Cake. image

This recipe comes originally from a Mrs. Jean Kobitowich who gave this recipe many, many years ago to my friend Lorane.

Provided by oilpatchjo

Categories     Lemon

Time P15D

Yield 15 fruitcakes, 40 serving(s)

Number Of Ingredients 32

1 lb raisins (seeded)
1 lb raisins (sultana)
1 lb currants
4 ounces pineapple (green candied)
4 ounces pineapple (red candied)
16 ounces cherries (red & green)
8 ounces candied citron peel
2 ounces lemons (candied)
2 ounces oranges (candied)
4 ounces mixed candied fruit peel
3/4 lb dates
1 lb fig
1 cup molasses
1 cup brandy
1 cup almonds (blanched)
1 cup pecans
3 cups butter
2 cups brown sugar
2 cups white sugar
2 teaspoons vanilla
1 teaspoon almond flavoring
9 cups flour
2 teaspoons salt
3 teaspoons baking powder
4 teaspoons nutmeg
1 teaspoon allspice
1 teaspoon ginger
1 teaspoon clove
1 teaspoon mace
8 eggs (beaten into mixture one at a time)
1 cup currant jelly
2 cups milk

Steps:

  • Soak fruit with Brandy or Liquor of choice for a minimum of 1 week 2 weeks is better and 3 months is excellent.
  • Dust fruit with small portion of flour cream butter, sugar, eggs, jelly and vanilla.
  • Add the combined fruit and nuts. The fruit and nuts can be left whole or chopped that is a personal preference Lorane does not chop.
  • Mix thoroughly with hands.
  • Press down well into greased & lined tins 3/4 full.
  • Bake at 225 - 275 depending on your oven if your oven is hot use 225 increase if your oven runs cool until done.
  • When storing pour liquor or Brandy over cake my friend uses Tia Maria. I use Brandy or Rum.
  • Also you can wrap the fruit cakes with cheesecloth just remove the cloth when add the Brandy or liquor. Just wrap again after adding the liquor.
  • Wrap well and store in a closed container.

Nutrition Facts : Calories 576, Fat 19.6, SaturatedFat 9.8, Cholesterol 75.5, Sodium 310.4, Carbohydrate 94.3, Fiber 4.6, Sugar 60.6, Protein 7.4

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