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James Beard's Mother's Fruit Cake

Author/Submitted by:
Servings: 6
Categories: Cakes / Chocolate / Desserts

1/4  pound  Glace cherries
1/4  pound  Glace apricot
1/2  pound  Glace pineapple
1/4  pound  Mixed peel
2/3  pound  Raisins
1/4  pound  Sultanas
1/4  pound  Currants
1/3  cup  Brandy
3 1/8  ounces  Pecans
1/4  cup  Flour
3 1/8  ounces  Butter
1/2  cup  Sugar
1/2  cup  Soft brown sugar
3  large  Eggs
1/8  pound  Grated dark chocolate
1  tablespoon  Brandy
1/2  cup  Flour
1/2  teaspoon  Cinnamon
1/4  teaspoon  Nutmeg
3  drops  Ground cloves
1/2  teaspoon  Baking powder

Place cherries, apricots, pineapple, peel, raisins, sultanas, currants in a bowl. Marinate in brandy 2 days stirring occasionaly. Add nuts and 1/4 cup of flour, stir well. Cream butter with two sugars add eggs mixing well between each. Add chocolate and brandy. Sift in flour, cinammon, nutmeg, cloves, baking powder. Add fruit mix and blend thoroughly. Pour into tin, hollow the centre, bake 150degrees 2 1/2 to 3 hours. Paint with brandy and store at least two months to mature.

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