Old Fashioned Fruitcake

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Old Fashioned Fruitcake

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.

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.