Black Fruitcake
 
this is an english cake. it is also known as dark fruitcake, english 
fruitcake and merry christmas cake. 
 
1/4 lb.  candied citron
1/8 lb.  candied lemon peel
1/8 lb.  candied orange peel
1/2 lb.  candied cherries
1 lb.  candied pineapple
1 lb.  golden raisins
1/2 lb.  seeded raisins
1/4 lb.  currants
1/2 cup  dark rum, cognac, sherry or madeira
1/4 lb.  blanched shelled pecans
1/4 lb.  shelled walnuts or pecans
2 cup  sifted all-purpose flour
1/2 tsp  mace
1/2 tsp  cinnamon
1/2 tsp  baking soda
1/2 cup  butter
1 cup  granulated sugar
1 cup  brown sugar, firmly packed
5   eggs
1 Tbsp  milk
1 tsp  almond extract
 
prepare fruits and nuts a day ahead. sliver the citron, lemon and orange 
peel into very thin strips; cut cherries in half and pineapple in thin 
wedges. 
set aside. pick over raisins and currants to eliminate stray stems or 
seeds; 
add rum, cognac, sherry or madeira, and soak overnight. chop almonds and 
walnuts 
or pecans coarsely. set them aside, also. 
the following day, grease a 10-inch tube pan, four 1-pound coffee cans, or 
bread pans measuring 9 x 5 x 3 inches. line with brown paper. 
 
to make the cake, mix 1/2 cup of the sifted flour with all the fruits and 
nuts in a large bowl. sift remaining flour with spices and baking soda. 
cream 
butter until soft, then work in granulated sugar and brown sugar, a little 
at a time, until mixture is smooth. stir in the eggs, milk, almond extract 
and 
flour mixture. mix thoroughly. pour over the fruit and nuts and work 
together with your hands until batter is very well mixed. lift the batter 
into the 
pan or pans and press it down firmly to make a compact cake when cooked. 
bake at 275 degrees f. a tube pan that uses all the batter will take 3 1/4 
hours. 
the bread pans, which will each hold half the batter, will take 2 1/4 
hours. 
the coffee cans, which each hold one-fourth of the batter, will take 2 
hours. 
 
remove cakes from oven, let stand 30 minutes, then turn out onto cake 
racks. peel off the brown paper very carefully. the four small, round 
cakes make attractive christmas gifts. to age fruitcakes, allow at least 
four weeks. wrap each cake in several layers of cheesecloth well soaked in 
rum, cognac, sherry or madeira. place in an airtight container, such as a 
large crock or kettle, and cover tightly. if cheesecloth dries out, 
moisten it with a little of the wine or spirits. do not overdo it. the 
cakes should be firm, not soft, at the end of the aging period. this will 
make them easy to slice in neat, compact slices. if you wish to frost 
fruitcakes after they have been properly aged, cover the top first with 
almond paste, then with milk frosting. to decorate, make a garland of 
candied cherries, slivered angelica, and blanched whole almonds around the 
edge of the cake. 
 
  almond paste
1 lb.  blanched almonds
1 lb.  confectioners' sugar, sifted
3   egg whites
1 tsp  almond extract or 2 teaspoons rose water
 
work almonds through a food grinder or blend in an electric blender. 
thoroughly mix in confectioners' sugar. beat egg whites slightly, then 
stir into the almond mixture. add almond extract or rose water, using your 
hands to blend the heavy mixture. 
 
  milk frosting
1-1/2 cup  granulated sugar
1/2 cup  milk
1 tsp  butter
1/2 tsp  vanilla extract
 
combine sugar, milk and butter in a saucepan. cook, stirring constantly, 
until mixture begins to boil. then boil, without stirring, until a few 
drops tested in cold water form a soft ball. remove from heat, stir in 
vanilla extract, and beat until frosting is of spreading consistency. 
spread over top of cake letting it dribble down the sides. if frosting 
becomes too stiff to spread, melt in top of double boiler over boiling 
water, then beat again. 
 
-- 
(ID: 8009) Mirror: rec.food.recipes: Thu, Apr 22, 2004


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