6 1/2 lb. fruit, Nuts ( no peanuts.), 1 lb. butter, 1 lb. brown sugar, 12 eggs, Salt, ground allspice, 4 c. flour, 1 c. dark rum, Etc. Read
OLD-FASHIONED FRUITCAKE . Put 6 1/2 lb. of fruit and 1 lb. of nuts into bowl and pour 1 c. dark rum over it all . Stir, cover, and let rest overnight. For fruit use your favorite combination of typical fruitcake stuff - candied cherries, candied pineapple, citron, candied orange and lemon peel, and raisins. The golden and muscat raisins end up tasting better than the regular ones. Currants are okay too. So are dates, figs, dried chopped apricots, chopped pitted prunen, and all sorts of home-dried fruits. For nuts you can use walnuts, pecans, Brazil nuts, almonds, filberts - any kind of nuts except, (peanuts). //.. Cream together 1 lb. butter and 1 lb. brown sugar. Add 12 egg yolks ( save the whites ) . Now add 4 c. flour; 1 t. each salt, ground allspice, and nutmeg ; and 2 t. each cinnamon, mace, and cloves. stir in the fruits and nuts too . Whip the 12 egg whites stiff and fold in . Bake in
four 9 1/2 x 4 3/4-inch or 12x5x3-inch loaf pans that have been oiled and, if possible, lined with parchment paper and then lightly oiled again. It helps if you brush the cakes with milk. It takes a long time to bake these , and you should use about a 250 F oven. Figure 3 1/2 hours for the large loaf pans, 2 1/2 to 3 hours for the smaller ones. The toothpick test works. Let cool about 15 minutes before you try to peel off the paper.
Submitted By: Fruitcake Lady. from MI on 2005-12-10