Old English Fruit Cake Recipe




Old English Fruit Cake Ingredients

1 in this solid dark, old
1 fashioned cake, there's just
1 enough
1 batter to hold the fruits
1 and nuts together, and to
1 absorb
1 the aroma of the liqueur
1 that moistens the cloth in
1 which it
1 ages (i would use saran
1 now)

A Recipe for
Old English Fruit Cake

 

Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.




sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Edward Abbey


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There is a lot more juice in grapefruit than meets the eye.

Author Unknown



Old people shouldn't eat health foods. They need all the preservatives they can get.

Robert Orben


This is a recipe for Old English Fruit Cake from the recipe cookbook of Recipes-to-go (Dessert)


I'm like old wine. They don't bring me out very often, but I'm well preserved.

Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991



Old English Fruit Cake recipe - a tasty recipe for you to add to your collection!

The ear tests words as the palate tastes food.

Job 34:3



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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




We think fast food is equivalent to pornography, nutritionally speaking.

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I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand...

Peter Oakley



Old English Fruit Cake

Tell me what you eat, I'll tell you who you are.

Anthelme Brillat-Savarin






Old English Fruit Cake Directions

1 pound butter 1 pound brown sugar 12 eggs separated 4 cups flour 2
teaspoons each cinnamon, mace, cloves (this is what makes it dark) 1
teaspoons each allspice, nutmeg, salt (this too) 1 pound mixed candied
fruit 1 pound candied cherries 1 pound seeded raisins 1 pound seedless
raisins 1 pound currants 1 pound pitted dates, cut in pieces 1/2 pound
diced citron (optional) I would leave this out citron is very strong
tasting and this is what people usually do not like in fruitcake. Use
candied pineapple instead. 1 pound broken walnuts 1 cup rum or brandy
1/2 cup double-strength coffee grated peel and juice of 3 medium
sized oranges grated peel and juice of 1 lemon

Cream together butter and sugar until light and fluffy. Add well
beaten egg yolks and stir vigorously until smooth and creamy. Sift
flour, measure, and sift with spices. Combine candied fruit,
cherries, seeded raisins, seedless raisins, currants, dates,
pineapple and walnuts, and mix lightly with 1 cup of the spiced
flour. Add remaining flour to batter, blending alternately with
mixture of rum, coffee, and fruit peel and juices. Add fruit and nut
mixture and mix well. Beat egg whites until they hold stiff peaks,
then fold into batter. Butter 4 loaf pans (5 X 9) line with brown
paper and butter again, Spoon in batter. Bake in a very slow oven 250
for 3 hours 30 minutes or until a tooth pick inserted comes out
clean. (I would put a shallow pan filled with water on the bottom
shelf of the oven.)

Emily Jorge

From : Sunset Magazine

Serves: 1

 

 

 

 

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