Rich Fruit Cake

Rich Fruit Cake

Tips for making fruit cake

2 pounds moist raisins

2 pounds moist currants

1 pound citron, finely cut

1 pound pecans, chopped

1 pound almonds, blanched and sliced

4 ½ cups all-purpose flour

2 teaspoons nutmeg

1 teaspoon mace

1 teaspoon cinnamon

1 pound butter, softened

1 pound brown sugar

12 eggs

6 ounces blackberry jelly

½ cup cream

½ cup canned fruit juice


Thoroughly wash and dry the raisins and currants; combine with the citron and nuts. Sift the flour, measure and resift twice with the spices; mix 2 cups of it with the fruits and nuts. Cream the butter until soft and smooth, blend in the sugar thoroughly and add the eggs, one at a time, beating well after each addition. Add the blackberry jelly, which has been thoroughly beaten up. Add the remaining flour mixture alternately with the cream and fruit juice, beginning and ending with a portion of flour and mixing well after each addition. Stir in the floured fruits and nuts, and mix until well distributed through the batter. Pack into loaf pans lined with two thicknesses of greased brown paper or waxed paper. Bake at 250 degrees for 2 ½ to 3 hours, depending on the size of the pan. Cakes are down when they pull away from the sides of the pan and are firm to the touch in the center. Makes 10 pounds of cake.

Source: "The Modern Family Cook Book", Meta Given, J.G. Ferguson Publishing Company, 1968

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