August 20, 2017
"An oldie but goodie! If your on a search for the ultimate fruitcake this one is it! You will need to make these roughly 8 weeks before the holidays, the longer you age the cake, the better it will be. Makes two 9x5 fruitcakes, also you will need 2 bottles of cognac, 1/2 cup goes into the fruitcakes and the rest you will need to keep the cheesecloths moist during the sitting time"
- Serving Size: 1 (172.6 g)
- Calories 470.1
- Total Fat - 18.5 g
- Saturated Fat - 4.7 g
- Cholesterol - 64.4 mg
- Sodium - 171.6 mg
- Total Carbohydrate - 73.1 g
- Dietary Fiber - 4.4 g
- Sugars - 51.2 g
- Protein - 9.1 g
- Calcium - 67 mg
- Iron - 2 mg
- Vitamin C - 16.7 mg
- Thiamin - 0.1 mg
PREPARE THE FRUIT A DAY BEFORE BAKING
Cut the citron, lemon peel, and orange peel into small cubes. Cut the cherries
In half and the pineapples into small wedges. Put raisins and currants in a very large bowl and pour on the cognac. Put the candied fruit on top of the raisins. Coarsely chop the nuts and place on top of the fruit. Cover the bowl and set aside overnight.
ALSO: You can also prepare the pans the day before baking. You'll need two 9" X 5" inch pans.
Cut brown paper or baking paper to fit the bottom and sides of the pans. Using your
Hands, oil the pans and the paper inserts. Then lay a sheet of wax paper over the pans to keep dust out.
ON BAKING DAY: add 1/2 cup flour to the fruits and nuts and mix thoroughly with your hands. You should not be able to see the flour, but this coating will keep the fruit and nuts from settling to the bottom of the pan.
Mix the remaining flour with the mace, cinnamon, and baking soda.
Beat the eggs with the milk and almond extract.
Cream the butter very well. (Use the flat beater of the Kitchen Aid).
Add the granulated and brown sugars. Beat in the egg mixture, then the flour mixture. Pour the batter over the fruit mixture and mix thoroughly (your hands are the best tool for this). Place the batter in the prepared
Pans, being careful not to shift the paper liners. Press the batter down to smooth. The cake rises very little, so you may fill the pans to within 1/2" of the top.
Bake in a pre-heated 275° oven. Two 9 X 5 X 3 bread pans take about 2 hours and 15 minutes. The cake is done when the cake springs back when pressed with a finger.
Cool the cake(s) in pans on racks 30 minutes. Unmold, remove paper and cool until stone cold.
Wrap each cake in cognac-soaked cheesecloth, then in aluminum foil. Store 2 weeks, then check to see if the cheesecloth needs to be wet with more Cognac. Wrap again and store for at least 6 weeks but remember that the longer you age the cake, the better it will be. Slice thinly to serve.
Tips & Variations
- Two 9 X 5-in OR six 5 X 2-in pans