Most importantly, this Heirloom Fruitcake is the best ever! Incidentally, this fruitcake takes some time! However, it is so worth your time and effort! Moreover, you probably want to make it several months ahead of time. Incidentally, it gets wrapped and rewrapped in brandy-soaked cheesecloth for four to six weeks! By then, it’s really difficult to leave it alone! Consequently, my mouth waters every time I see this recipe!
Absolutely the best I’ve ever eaten! Incidentally, study the recipe over so you know for sure you have everything you need. Meanwhile, allow time to soak the dry fruit overnight. By the way, the amount of fruit in this cake is phenomenal!
Batter for Heirloom Fruitcake:
Golden raisins, 1 pound
Seedless raisins, 1/2 pound
Dried black currants, 1/4 (4 oz) pound
Rum, cognac, or brandy, 1/2 cup
Shortening and brown paper for pans
Pineapple (Candied), 1 pound
Red cherries (Candied), 1/2 pound
Citron (Candied), 1/4 pound
Lemon peel (Candied), 1/8 (2oz) pound
Orange peel (Candied), 1/8 pound
Sifted flour, 2 cups
Ground mace, 1/2 teaspoon
Ground cinnamon, 1/2 teaspoon
Baking soda, 1/2 teaspoon
Slivered almonds, 1/4 pound
Diced pecans, 1/4 pound
Butter, 1 stick at room temperature
Sugar, 1 cup
Dark brown sugar, 1 cup
Eggs, 5 large
1 teaspoon Vanilla, 1 teaspoon
Almond extract, 1 teaspoon
Storage:
Cheesecloth
Rum, Cognac or Brandy
Glaze for Heirloom Fruitcake :
Powdered sugar, 1 & 1/2 cup
Heavy cream or Half & Half, 3-4 Tablespoons
Almond extract, 1/2 teaspoon
Angelica or candied mint leaves
Candied red cherries
Instructions for Heirloom Fruitcake:
First, soak raisins and currants overnight in rum, cognac or brandy. By the way, use a large covered bowl. Then, the next day, grease 1 10-inch tube pan or 2 5X9 loaf pans with shortening. Moreover, line the pans with the brown paper and grease the paper. Consequently, prepare the remaining fruit by cutting pineapple into thick wedges, cut cherries in half, citron, orange and lemon peel into thin strips. Subsequently, add fruit along with almonds and pecans to the soaking currants and raisins. After that, mix well. Add 1/2 cup flour and toss lightly. Finally, sift remaining flour, spices and baking soda together.
Meanwhile, preheat oven to 275 degrees. Cream butter until light. Next, gradually beat in sugar until mixture is fluffy. Similarly, beat in eggs, vanilla and almond extract until combined. Add flour mixture and mix well. Finally, spoon batter over fruit and nuts and mix well. Spoon into pan.
Meanwhile, bake large cake about 3 hours or until a skewer inserted in the center comes out clean. Incidentally, bake smaller cakes for a shorter time. Remove cake from oven and cool for 30 minutes. Remove from pan and cool completely. Peel off paper. Most importantly, wrap in a double layer of cheesecloth that has been soaked in rum, cognac or brandy. After that, wrap in aluminum foil. Moreover, store in a cool place. Above all, re-soak cheesecloth every week for the first month. Finally, pour on glaze just before serving and decorate with Angelica or Mint leaves and cherries. By the way, if you aren’t familiar with Angelica, here’s some interesting information from Wikipedia: ANGELICA (I was curious myself!)
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