Christmas Dessert Recipes * Fruitcake Recipes
1947 Seattle Times Fruitcake Recipe
 "Your Source for Christmas Recipes Online"


1947 Seattle Times Fruitcake

2 cups candied fruit

1/2 cup brandy

1-1/2 cups golden raisins

1-1/2 cups chopped dates

2 cups sugar

2 cups water

2 Tbsp butter

2 eggs

2-1/2 cups flour, divided

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

1 to 2 cups chopped walnuts or pecans

1/4 to 1/2 cup fruit juice or brandy

Soak candied fruit (amount determined by taste and budget) in brandy overnight, if desired. Set aside. The fruit will likely soak up all the brandy; if not, drain the fruit before adding to the recipe.

Mix raisins, dates, sugar, water and butter together in a large saucepan. Bring to a boil, then lower heat and continue cooking at a low boil for 20 minutes. Remove from heat and allow to cool to lukewarm.

Preheat oven to 300 degrees (F). Grease two (9x5-inch) loaf pans and line with parchment paper, greasing the inside of the paper also.

When raisin mixture has cooled, add eggs, 2 cups flour, salt, and spices. Mix until smooth. Drain candied fruit and mix with chopped nuts. Sprinkle with 1/2 cup flour, stir into mixture and put into prepared pans.

Place a pan of water in oven on bottom rack to help keep cakes moist. Place cakes on middle rack. Bake 2 hours at 300 degrees; reduce the heat to 200 degrees and continue baking 1 hour. Check for doneness with toothpick. Allow cakes to cool on a rack before turning out. Once cool, wrap in a cheesecloth soaked in 1/4 to 1/2 cup of fruit juice or brandy. If using fruit juice, store cake in refrigerator.

Makes 2 loaves.



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