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Categories:
shortening brown sugar eggs fruit juice dark jelly flour baking powder nutmeg ground cloves seeded raisins citron light corn syrup water
Viewed: 38 - Published at: 2 years agoIngredients
- 1 cup (225 ml) soft shortening
- 2 cups (475 ml) brown sugar
- 4 large eggs (1 cup)
- 1/2 cup (125 ml) fruit juice
- 1/2 cup (125 ml) dark jelly
- 3 cups (700 ml) sifted Gold Medal flour
- 1 tsp (5 ml). each baking powder, salt, cinnamon, and mace
- 1/2 tsp (2 ml). each nutmeg and allspice
- 1/4 tsp (1 ml). ground cloves
- 1-1/2 lbs (.7 kg). seeded raisins (see note)
- 1/2 lb (.2 kg). each currants, citron, and nuts
- 1/2 cup (125 ml) light corn syrup
- 1/4 cup (60 ml) water
Method
- First prepare fruits--slice finely and cut up (1/4 to 1/2) citron, orange, and lemon peel.
- Cut other candied fruits larger.
- Plump up seedless raisins and currants; leave whole.
- Heat nuts and cut them up coarsely.
- To measure raisins, cut-up candied peel, etc; 1-1/2 pounds equals 4-1/2 cups; 1/2 pound equals 1-1/2 cups (350 ml).
- Heat oven to 300 degrees (150 C.).
- Line with heavy wrapping paper and grease two 9 x 5 x 3 inch loaf pans; set aside.
- In large mixer bowl cream together shortening and sugar until fluffy.
- In medium bowl, sift together flour, salt and spices.
- In small bowl beat together with fork, jelly and fruit juice.
- Stir dry ingredients alternately with jelly mixture into creamed mixture.
- Blend in fruits and nuts.
- Fill prepared pans almost full.
- Bake for 2-1/2 to 3 hours (cover with paper the last hour) or until cake tests done.
- Bake cakes that are half the size, 1/2 hour less.
- Cool.
- Glaze before wrapping or after storing.
- In the old days, fruit cakes were wrapped in wide-dampened cloth to keep and mellow.
- Wrap in waxed paper.
- Store in air-tight container in cool place.
- Combine and bring just to a rolling boil, 1/2 cup (125 ml) light corn syrup and 1/4 cup (60 ml) water.
- Remove from heat.
- Cool to lukewarm.
- Pour over cooled cake before or after storing.
