Colonial Fruit Cake Recipes

THE BEST FRUITCAKE

Steps:

• Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
• Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
• Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
• Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
• Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
• To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.

OLD ENGLISH FRUIT CAKE

Steps:

• Cream together the butter and sugar until very light and fluffy. Sift flour and mix with spices. Combine all the fruits and nuts and mix with one cup of the spiced flour. Add remaining flour alternately with the well-beaten eggs, fruit juices and coffee to the creamed butter and sugar. Add fruits and nuts. Butter 4 (5x9-inch) loaf pans and line with brown paper and wax paper and butter again. Spoon in batter. Bake in a very slow oven (250 degrees F.) for about 3-1/2 hours, or until a toothpick inserted in the center of the cakes comes out clean. Keep a shallow pan of hot water in the bottom of the oven. Set cakes in pan on wire racks to cool; remove from pans. Wrap each cake in a cloth moistened in brandy. Wrap individually in 2 layers of foil, sealing to make airtight. Store in tins and age at least 1 month. Chill before slicing. If you wish, you may cover the tops with almond paste (marzipan) and candied fruit. The cake can be stored in a cool place for over a year.

LAFRANCE FLOUR COLONIAL FRUIT CAKE

Steps:

• Preheat oven to 300 degrees. Sift and measure flour. Then sift four times. Wash currants and raisins and dry on clean cloth. Blanch almonds, peel, dry on clean cloth and chop. Slightly chop all other fruits and nuts, then pour all these ingredients onto a well-floured boare and sprinkle the spices over them. Wash your hands, roll them around on floured board until all are evenly coated in flour. Cream sugar and butter, then add beaten eggs and beat until mixture is smooth. Dissolve baking soda in coffee and blend with molasses; add to creamed mixture and beat well. Add fruits, salt, lemon and orange juice and rind. Cut in flour, pour into large oilpaper-lined (parchment paper) pan. Bake in a 300 degree oven for 3 hours.

HOLIDAY FRUITCAKE

Steps:

• Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

CHRISTMAS FRUITCAKE

Steps:

• Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
• Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
• In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
• Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
• Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

COLONIAL FRUIT CAKE RECIPE

Steps:

• Grease a 10-inch tube pan; line with brown paper; grease paper. Halve cherries; chop pineapple. Combine citron, cherries, pineapple, raisins, walnuts and almonds in a very large bowl. (You may even use your roaster or Dutch oven to do the mixing.) Sift flour, baking powder and salt onto wax paper. Sprinkle 1/4 cup of mixture over fruits and toss to coat. Beat butter, sugar and eggs in large bowl at high speed for 3 minutes, until fluffy. Stir in flour mixture alternately with brandy, beating after each addition until the batter is smooth. Pour batter over prepared fruits and nuts and fold just until well-blended. Spoon mixture into prepared cake pan. Bake in slow oven (300 degrees) 2 hours, or until top springs back when lightly pressed with fingertip. Cool on wire rack; loosen around edge and tube with a knife; turnout on wire rack; peel off paper. Cool completely. Sprinkle with brandy, if you wish, and store, wrapped in heavy foil, for a minimum of a week. Makes one 10-inch tube cake.