On Line Cookbook
Old Fashioned Fruitcake - Fruit Cake (Dark)
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Recipe Information
Source:
Betty Crocker (1950)

Serves/Makes:2 (9x5x3") loaves

Ingredients
  • 1 cup (225 ml) soft shortening
  • 2 cups (475 ml) brown sugar
  • 4 large eggs (1 cup)
  • 1/2 cup (125 ml) fruit juice
  • 1/2 cup (125 ml) dark jelly
  • 3 cups (700 ml) sifted Gold Medal flour
  • 1 tsp (5 ml). each baking powder, salt, cinnamon, and mace
  • 1/2 tsp (2 ml). each nutmeg and allspice
  • 1/4 tsp (1 ml). ground cloves
  • 1-1/2 lbs (.7 kg). seeded raisins (see note)
  • 1/2 lb (.2 kg). each currants, citron, and nuts
  • Glaze:
  • 1/2 cup (125 ml) light corn syrup
  • 1/4 cup (60 ml) water
Preparation
  • First prepare fruits--slice finely and cut up (1/4 to 1/2) citron, orange, and lemon peel.
  • Cut other candied fruits larger.
  • Plump up seedless raisins and currants; leave whole.
  • Heat nuts and cut them up coarsely.
  • To measure raisins, cut-up candied peel, etc; 1-1/2 pounds equals 4-1/2 cups; 1/2 pound equals 1-1/2 cups (350 ml).
  • Heat oven to 300 degrees (150 C.).
  • Line with heavy wrapping paper and grease two 9 x 5 x 3 inch loaf pans; set aside.
  • In large mixer bowl cream together shortening and sugar until fluffy.
  • In medium bowl, sift together flour, salt and spices.
  • In small bowl beat together with fork, jelly and fruit juice.
  • Stir dry ingredients alternately with jelly mixture into creamed mixture.
  • Blend in fruits and nuts.
  • Fill prepared pans almost full.
  • Bake for 2-1/2 to 3 hours (cover with paper the last hour) or until cake tests done.
  • Bake cakes that are half the size, 1/2 hour less.
  • Cool.
  • Glaze before wrapping or after storing.
  • In the old days, fruit cakes were wrapped in wide-dampened cloth to keep and mellow. Wrap in waxed paper. Store in air-tight container in cool place.
  • Glaze:
  • Combine and bring just to a rolling boil, 1/2 cup (125 ml) light corn syrup and 1/4 cup (60 ml) water.
  • Remove from heat.
  • Cool to lukewarm.
  • Pour over cooled cake before or after storing.
Comments
Note: Seeded raisins are the large variety in which the seeds have been removed. Seedless are the small variety. To plump seedless raisins and currants, wash and spread them out in a flat pan. Cover. Heat slowly in a 350 degree oven until they puff up and wrinkles come out.

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