For a 2.5 pound cake use one of these, filled to about 2.5 inches:
- An 8″ ring mold. Line the bottom with a ring of greased waxed paper and place an ungreased strip around the side.
- A 4.5″ x 8.5″ loaf pan. Line with parchment paper or waxed paper for easy lifting of the cake.
Fruit cakes in general:
- Ingredients should be about room temperature. Liquids should be about 75 F. Butter to be creamed should be about 70 F.
- Dip knife or scissors in water when cutting up dried fruits.
- Add sugar gradually while creaming.
- If adding egg yolks and whites separately:
- Add beaten egg yolk gradually or add yolks whole and beat thoroughly.
- Beat egg whites just before adding until they are stiff but not dry. Fold & cut them in gently but quickly.
- Add sifted dry ingredients and the liquids alternately, starting with dry, in about three lots each.
- Blend gently after flour is added, so as not to develop the gluten, but continue blending until flour is no longer dry (about 2 minutes medium speed on a blender or 200 strokes if hand-mixing for a double-acting baking powder or about 80 seconds/120 for single-action).
Cut up and set aside 4 cups of nuts and fruits, e.g. for ordinary fruit cake,
- 1.5 cups pecans or hickory nuts
- 1.5 cups white raisins
- 1.5 cups seeded and chopped preserved kumquats or cherries
1. You need 4 cups of chopped nuts and fruits. For white fruit cake, use
- 1 cup chopped nut meats, e.g. blanched, slivered almonds
- 1/2 cup finely sliced citron, candied orange/lemon peel
- 1 cup white raisins
- 1/4 cup chopped candied pineapple
- 1/4 cup chopped candied cherries
- 1/2 cup shredded coconut
2. Sift, then measure 4 cups all-purpose flour.
3. Reserve 1/2 cup flour. Mix it with the nuts and fruits.
4. Re-sift the remaining 3.5 cup of flour with
- 1 tsp. double-acting baking powder
- 2/2 tsp. salt
5. Cream until light, 3/4 cup butter.
6. Then cream it with 2 cups sugar.
7. Beat in, one at a time, 5 eggs.
8. Add 1 tsp. vanilla and continue to beat until light.
9. Stir the flour mixture into the butter/sugar/egg mixture and beat until thoroughly mixed.
10. Fold in the floured nuts and fruit.
11. Bake in a pre-heated oven for about 1 hour. Grease only the bottoms of pans, not the sides.
12. Cool fruit cakes on a rack for 20 – 30 minutes while still in the pan. Then lift them out and let cool in the foil or parchment until entirely cool.
13. Optional: glaze with light sugar syrup and decorate with nut meats and candied fruit
To store, wrap in brandy-soaked linens and then in aluminum foil and place in a tightly covered container in a cool place.