Old Fashioned FRUIT CAKE! VINTAGE Recipe From 1944!
This old fashioned fruit cake comes from the Woman’s Home Companion Cook Book which is from 1944. You can use whatever fruit and nuts you want in this recipe however I really like the combination called for in the recipe. A tube pan 9 inches in diameter or a round pan 8 inches in diameter, 3 inches deep are perfect sizes for the full recipe.
2 cups flour
1 ½ cups white raisins
¾ cup thinly sliced candied citron
1 ½ cups sliced candied cherries
1 ½ cups blanched, chopped almonds
1 cup shortening
1 cup sugar
5 eggs
½ TSP orange extract
½ TSP lemon extract
½ TSP rum extract (optional)
Sift flour, measure, sift again, add fruit and nuts. Cream shortening and sugar together until light and fluffy. Add eggs, beat thoroughly then add extracts. Add flour and fruit mixture. Stir thoroughly. Turn into a pan or pans that have been greased and lined with parchment paper so that it fits smoothly. Cover with parchment paper that extends about an inch over the edge and tie tightly. Steam for about 3 ½ hours (keep checking water levels so it doesn’t all burn off). Remove from steamer and cover with glaze and decorate with fruits and nuts. Bake in a 250F oven for about 1 ½ hours. When done, remove from pan and remove all parchment paper. Brush remaining glaze over cake while still warm. Wrap in parchment paper and store in an airtight container. If desired, wrap instead in a clean cloth and spray with brandy occasionally (recipe suggests once or twice a month). Makes about 3 ½ lbs of cake.
Sugar Glaze
½ cup sugar
1/3 cup corn syrup
1/3 cup water
2 TBSP lemon juice
Combine sugar, corn syrup, and water in a pan, place over low heat, and bring it slowly to a boil. Boil 2 minutes. Add lemon juice. Spread while warm.
Music curtesy of Epidemic Sound:
Artist: The Snowy Hill Singers
Song: Santa’s Little Helpers (Instrumental Version)
Better Than Grandma’s Fruitcake
Better Than Grandma’s Fruitcake
1 1/2 sticks butter, room temperature
1 1/4 cups light brown sugar
5 eggs, slightly beaten
1/3 cup applesauce
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon each of cloves, mace, cinnamon, and allspice
2 teaspoons vanilla extract
2 teaspoons orange extract
1 1/2 cups dates, chopped
1 1/2 cups dark raisins
1 cup candied cherries, chopped
1 cup dried pineapple, chopped
2 cups walnut pieces
2 cups pecan pieces
Preheat oven to 275°. Place a pan of hot water on bottom rack of oven.
Spray well a Bundt pan or 10” tube pan.
Cream butter and sugar; add eggs and applesauce.
Add sifted flour, baking powder, baking soda, salt, and spices.
Add both extracts.
Fold in fruit and nuts.
Bake approximately two hours and fifteen minutes until toothpick comes out clean.
Allow cake to cool on the counter fifteen minutes then remove from pan. Cool thoroughly, wrap, then store in refrigerator.
NOTE: Cake slices beautifully after it’s refrigerated.
CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353
#desserts #dessert #fruitcake #traditional #holidayseason #holidaydessert
This Delicious and Moist Fruit Cake Recipe Doesn't Require Alcohol!
In this video, we will be making the perfect fruit cake for Christmas ???? .
* 400g Raisins
* 300g flour
* 250g sugar
* 1tsp cinnamon ( clove is a good addition)
* 1tsp nutmeg
* 50g almond nut ( you can also add other nuts)
* 1/2 tsp salt
* 1tsp ginger ( All spice is also good)
* 3 eggs
* 1/4 cup orange juice
Best Ever CHRISTMAS FRUIT CAKE Recipe | Mortar and Pastry
Best Ever Christmas Fruit Cake | Fruit Cake Recipe | How to Make Fruit Cake | Holiday Fruit Cake Recipe
#fruitcake
We would love to see your works! Please tag us on Instagram and Facebook at Mortar and Pastry or use the hashtag mortarandpastry and show us your creations!
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Ingredients:
1 cup mixed glazed fruits, chopped
½ cup dried apricots, chopped
½ cup dried cranberries
½ cup dark raisins
½ cup candied orange peel
1 cup walnuts, coarsely chopped
½ cup golden raisins
1 cup pecans
1 cup pitted dates
½ cup green candied cherries
½ cup red candied cherries
¾ cup rhum
1 ½ cup all purpose flour
1 tsp cinnamon
½ tsp allspice
½ tsp nutmeg
½ tsp baking soda
½ tsp salt
½ cup (113g) softened butter, unsalted
1 cup packed brown sugar
3 eggs, medium
⅓ cup molasses
2 tablespoons rhum
*Divide evenly into three 6x3x2.5 loaf pans greased and lined
*Bake in a preheated oven at 165C for 1 hr 30 mins or until toothpick inserted at the center comes out clean (you can opt to bake them using baine marie method for even cooking and prevent the cake from drying out or just bake them longer at lower temperature)
*Cool completely and brush all over with rhum or brandy
*Wrap them individually in aluminum foil and refrigerate. Avoid touching with bare hands to prevent spoilage
*Brush them again with rhum after a week then repeat brushing for four weeks
*To make a chocolate fruit cake, replace 1/2 cup of flour with alkalized unsweetened cocoa powder
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Japanese Fruitcake | Southern Living
This Japanese Fruitcake, published in the November, 1990, issue of Southern Living, quickly became a reader favorite. Many love the cake because it does not contain any candied fruit, and others simply love the cake because it is a delicious spice-filled cake with tasty Lemon-Coconut frosting. Whatever the secret, this cake has remained a beloved holiday dessert for over 25 years.
Get the recipe:
Ingredients:
CAKE
1 cup butter or margarine, softened; 2 cups sugar; 4 eggs; 3 1/4 cups all-purpose flour; 2 teaspoons baking powder; 1 cup milk; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; 1/2 teaspoon ground cloves; 1 cup raisins; Pecan halves, for topping
LEMON-COCONUT FROSTING
2 tablespoons cornstarch; 1 1/2 cups water, divided; 2 cups sugar; 1 tablespoon grated lemon rind; 3 1/2 tablespoons lemon juice; 1 medium coconut, grated (about 3 1/2 cups)
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Super Moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe
Super moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe
Super moist fruit cake Complete Written Recipe:
This fruit cake is a simpler and easier version of making a traditional fruit cake or old-fashioned fruit cake.
In this Easy fruit cake recipe we don't need any soaking of dry fruits; but still the raisins,candied peels,cranberries and other dried fruits will be juicy and plumpy as they are boiled in liquid and then added into the cake batter.
This video will show you one of the least messy ways that we can make a fruit cake.We don't need any stand mixer/hand mixer to make this cake.A sauce pan and a wooden spoon are the only major tools to make this fruit cake.
In two steps we can make this super moist fruit cake batter.
Step1:
Boil the dry fruits in a sauce pan with butter sugar and water.
Step2:
Add all the rest of ingredients into this saucepan after its cooled.
Step3:
Bake the fruit cake @ 320 F for 75-90 minutes.
The cake is so soft and moist and the aroma of spices makes this fruit cake, more flavorful.
This fruit cake recipe is one of my favorite recipes to make moist fruit cake.
Hope you liked this super moist fruit cake recipe.
Hope you will make this fruit cake for this christmas.
And please let me know how it turned out for you.
Advanced Happy Christmas to all My Lovely MerryBakers :)
Music: Jingle Bells 7 by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Artist:
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