Re-post REC Fruitcake from Berkeley RFC Picnic '98
Leila A.
fame:
This recipe is from "The San Francisco Chronicle Cookbook", page 360.
The loaf we had last Saturday was made about seven months ago (with
brandy, not rum -- sorry!) and was far more luscious than it was at
Christmastime. So...don't wait another minute to start your holiday
baking!
---
"Jane Benet's Fruitcake (Best Recipe)"
1 pound (3 cups) blanched almonds
1/2 pound (2 cups) pecans
1/4 pound (1 cup) walnuts
1 pound (2 cups) shredded citron
1/2 pound (1 cup) lemon peel
1/2 pound (1 cup) orange peel
1/2 pound (1 cup) candied pineapple
1 pound (2 cups) candied cherries
2 pounds (6 to 7 cups) seedless raisins
1 pound (2 cups) dried figs
1 pound (2 cups) pitted dates
1 pound (3 to 3 1/2 cups) dried currants
1 glass (about 1/2 cup) brandy plus more for pouring on top
1 glass (8 to 10 ounces) jam (blackberry preferred)
4 teaspoons ground cinnamon
1/2 teaspoon ground allspice
2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
2 cups (4 sticks) butter at room temperature
1 pound brown sugar
1 cup molasses
12 eggs, beaten until foamy
1 pound (3 1/2 to 4 cups) all-purpose flour
2 teaspoons salt
whole blanched almonds and candied cherries for garnish
Preheat the oven to 275 or 300 degrees.
Chop the nuts and fruits (grind the dates and figs--they're very
sticky) and combine them in a bowl. Add the brandy, jam and spices; mix
well. Cream the butter, add the sugar, molasses and beaten eggs; mix
thoroughly. Add the flour and salt and mix to a batter consistency.
Pour over the fruit mixture and stir to combine. A little more flour
may be needed, or a little more brandy. What dough there is should be
fairly stiff, not runny.
Grease pans well, then line with heavy waxed or parchment
paper. Fill the pans three fourths full and bake until a straw comes
out clean (probably from 2 to 3 hours, depending on sizes). Have a pan
of hot water in the bottom of the oven for moisture during baking.
When done, turn out the cakes onto racks to cool. Pour a little
brandy slowly over the top of each one. In 15 minutes, invert onto
waxed paper, remove the baking paper and pour more brandy slowly over
each cake. This must be done gradually, but a warm cake absorbs the
liquid much better than a cold one. When completely cool, wrap the
cakes well and store in airtight containers for at least 1 month before
slicing.
Yields about 17 pounds of fruitcake. [We only brought about 1
pound to the cookout; we ate most of it at Christmastime...]
Happy Holidays
-- Debbie and Peter