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. |