01 October, 2013

Old-Fashioned White Fruit Cake

There are three old-fashioned fruit cake recipes from community cookbooks in this post.

Grandmother's Applesauce Fruit Cake
Makes 12 servings
1 cup butter
1 cup sugar
2.5 cups flour
1.5 cups apple sauce
1.5 cups black or English walnuts
1.5 cups chopped raisins
2 tsp cinnamon
1/3 tsp cloves
1/2 tsp nutmeg
Pinch salt
2 tsp soda
1 cup crystallized cherries
1 cup crystallized pineapple
1 cup citron
1 pkg mincemeat

Crystallized cherries

Preheat oven to 300ºF. Line springform pan with greased brown paper.

Mix all ingredients together by hand; the batter will be stiff and difficult to mix. Pour into prepared pan and decorate with additional cherries. Bake in preheated oven for 2.5 hours.     Back to Top

Robert Q. contributed his grandmother's recipe above to the Memphis Child Advocacy Center and Folk's FollyFolks in the Kitchen: Favorite Recipes From Family & Friends (Adamsville: Keepsake Cookbooks, 1996), 236.

Aunt Stelle's Fruit Cake
Makes 1 (10-inch) tube or 2 loaf cakes 
4 cups pecans
12-oz candied cherries
16-oz candied pineapple
1 3/4 cups all-purpose flour (divided use)
1 cup butter or margarine
1 cup sugar
5 large eggs
1/2 tsp baking powder
2-oz lemon extract
2-oz vanilla extract

Chop nuts and fruit into medium-sized pieces. Sprinkle with 1/4 cup of the flour; set aside.

Cream butter and sugar until fluffy; add well-beaten eggs and blend. Sift remaining flour and baking powder together and fold into creamed mixture.  Add lemon and vanilla extracts and fruit and nuts,  mixing well.

Grease a 10-inch tube pan or 2 (9- x 5- x 3-inch) loaf pans. Line with brown paper and grease again. Pour batter into pan(s) and place into cold oven; bake at 250ºF for 3 hours for tube pan or 2 hours for loaf pans. Cool in pans on racks.     Back to Top

Estelle S. contributed the preceding recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 325.

Georgine says the following Old-Fashioned White Fruit Cake is is an old family recipe from a friend and the recipe is reputed to be from the 1800s.
Old-Fashioned White Fruit Cake
Makes 2 cakes
Cake batter
2 cups sweet butter
2 cups sugar
12 eggs
4.5 cups all-purpose flour (divided use)
1 (16-oz) container mixed glazed fruits
1-lb walnuts, coarsely chopped
1 (16-oz) box dates, cut into halves
1 (16-oz) box golden raisins
4- or 8-oz extra glazed cherries (optional)

French imported brandy

Bake cake
At least 30 days before serving, and in an extra large bowl, cream butter and sugar well. Add eggs, 3 at a time, then gradually add 4 cups of the flour.

In a large bowl, toss fruits, nuts, dates and raisins with the remaining 1/2 cup flour; add to batter, mixing well.

Bake at 275ºF in 1 (10-inch) tube pan for 2.5 hours and 1 (9- x 5- x 3-inch) loaf pan for 1.5 hours.

Soak cake in brandy for three weeks Before storing, and every 10 days for the next 3 weeks, pour 2-oz brandy over ring cake and 1-oz over loaf cake; wrap in double aluminum foil.     Back to Top

The recipe above slightly adapts Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 326.

You might like:
Macerated Fruits
Everyone Loves This Fruitcake via EatingWell.com
Patricia's Holiday Fruitcake via Simply Recipes

Page Last Updated 4 April 2015

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