Place in large bowl:

2/3 cup citron, 2/3 cup candied peel, 2 oz. candied ginger, chopped, 1 1/2 lb raisin, 1/2 lb currants, 1/2 lb candied cherries, quartered and 1/2 lb pecans.

Mix well.

Add: grated rind of 2 lemons (3 tsps), 1/2 cup orange marmalade, 1/2 tsp vanilla, 1/2 tsp lemon extract.

Pour on: 1/3 cup lemon juice and 1/4 cup orange juice. Brandy or liqueur may be used instead of juice. Do not worry. All alcohol will be evaporated by the time the cake is done.

Mix well. Cover and let sit overnight.

Prepare pans: oil a 10 inch springform pan, 2 1/2 to 3 inches deep, and line with double thickness of oiled brown paper, or cooking parchment, or foil (single layer). I prefer foil. Other pans may be used. Cooking time will vary according to size of pan. (See note below)

Sift together:

2 cups flour, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/4 tsp allspice, 1/2 tsp salt, 1/2 tsp baking powder

Remove a small amount of dry ingredients and stir into the fruit mixture to reduce clumping.

Cream until fluffy: 1 cup butter and 1 cup sugar

Add 6 eggs, one at a time, beating well after each.

Gradually add dry ingredients, beating well. Stir fruit into mixture.

Fill pans to within 1/2 inch of top.

Bake on middle rack at 250° F for 4 1/2 to 5 hours (based on a 10 inch pan). Press lightly with fingertips to test cake. If cake feels firm and does not retain imprint it is done.

A pan of water placed on bottom rack of oven will prevent cake from drying out.

Cool 5 minutes in pan. Turn out on rack, remove paper and turn right side up. Cover loosely with cloth and let cool until thoroughly cold. Note: if not completely cooled, the cake will mold.

Wrap and keep in cool place for at least 6 weeks before using. May be frozen to keep longer. I make two cakes at a time and freeze one for the next year.

This cake may be decorated with additional fruit and nuts before baking. After baking the cake may be glazed while still warm.

This cake is not that dry, crumbly fruitcake you get in stores. It is moist and flavourful and will even convert people who don't like fruitcake.

Glaze: bring corn syrup or molasses mixed with 3 times as much water or honey to a full boil. Brush on cake while still warm.

If desired, cake may be topped with almond paste before serving and decorated with ornamental icing.

Note: if using loaf pans bake for 2 hours, tube pans 2 1/2 to 3 hours.

fruitcake.html
This page by Pat
updated August 18, 2000

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