Originally Posted by arimuse
"I use a recipe from the "Company's Coming" cakes cookbook",
could you post that recipe? It sounds interesting 9with little batter), thanks, sharet
This recipe is long but not difficult.
Festive Fruitcake ( Company"s Coming (
I often stir the fruit together the night before with a 1/2 cup of brandy and cover with foil and let soak in overnight stirring a couple of times . I do not add the 1 cup of flour until the next day.
Raisins 4 lbs.
Currants 1 lb.
Candied fruit mix 2 lbs.
Candied Cherries 1 lb.
Jar Maraschino cherries
drained 16 oz.
Dated, chopped 1/2 lb.
All-purpose flour 1 cup
Butter or margarine,
softened 1lb.
Granulated sugar 2 cups
Egg Yolks 12
Crushed Pineapple with
juice 14 oz.
Vanilla 1 Tblsp.
All purpose flour 2 1/4 cups
Baking Powder 1 Tblsp.
Baking Soda 1/2 Tsp.
Salt 1 Tsp.
Cocoa 4 Tsp.
Cinnamon 4 Tsp.
Nutmeg 2 Tsp.
( I also add 1/2 tsp mace and
1 1/2 tsp Allspice)
Fruitjuice such as orange
or apple (or brandy) 1 cup
Walnuts, ( or pecans)
whole or chopped 1 lb.
( I also add 1/4 cup molasses)
Egg whites, room temp. 12
Preheat oven to 275' (140'C). Grease four 9x5x3 loaf pans. Line with brown paper or foil. Grease again
In large container, put first ingredients. Stir to coat with flour.
Cream butter with sugar. Beat in egg yolks, 3 at a time. Stir in pineapple with juice and vanilla.
Measure second amount of flour, baking powder, baking soda, salt, cocoa, cinnamon, nutmeg, mace and allspiceinto bowl. Stir to mix.
Add flour mixture to butter mixture in 3 parts to batter alternately with fruit juice in 2 parts, beginning and ending with
flour mixture. Add nuts.
Beat egg whites until stiff. Fold into batter. Add fruit. Fold in gently. Divide among pans. Smooth tops. Bake in oven about 3 hours until an inserted wooden pick comes out clean. Total weight of 15 lbs.