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From: hania@rabbit.UUCP (Hania Gajewska)
Newsgroups: net.cooks
Subject: Re: fruitcake
Message-ID: <3295@rabbit.UUCP>
Date: Fri, 16-Nov-84 14:33:01 EST
Article-I.D.: rabbit.3295
Posted: Fri Nov 16 14:33:01 1984
Date-Received: Sat, 17-Nov-84 04:56:25 EST
References: <629@ames.UUCP>, <676@noscvax.UUCP>
Organization: AT&T Bell Laboratories, Murray Hill
Lines: 49

Here is a great fruitcake recipe.  Make it now and wrap it in
a rum-soaked piece of cheese cloth till Christmas.  Then you
can decorate it with dried fruit and nuts, and glaze it with
a strained apricot preserves type of glaze, to make it beautiful.
It can also be eaten immediately, of course.

I hate the commercial glazed fruit, so this recipe uses none.
It is a modification Julia Child's recipe -- all the credit to her.
I once made it as a birthday cake which I shipped to a friend
accross the continent; hence I call it

          GREG'S  BIRTHDAY  FRUITCAKE

2 quarts (4 lbs) mixed diced dried fruit: apricots, prunes, figs,
      dates, raisins
2 cups (1 lb) store bought mincemeat (or mock meatless mincemeat)
1 quart (1 lbs) mixed UNSALTED nuts: walnuts, almonds, cashews, filberts
2/3 cup dark rum
1/3 cup brandy
1 Tb instant coffe (instant espresso is best)
1/4 cup dark unsulphured molasses
1 t cardamom
1/2 t each: cinnamon, cloves, allspice, mace
1 1/2 t salt

Combine above ingredients, mix well, let stand AT LEAST overnight
(a couple of days is better).

1/2 lb (2 sticks) unsalted butter
2 c white sugar
1/2 c light brown sugar
2 T vanilla
6 eggs

Cream butter and sugar; add vanilla; add eggs one by one.

3 1/2 c all purpose flour
1 T double-acting baking pwder

Sift flour and baking powder into fruit.  Add egg/sugar/butter
mixture.  Stir to blend well.

Turn into well buttered and floured pans (I used ring-type spring
pans.  This recipe makes 2 or 3 of those, depending on size of pans).
Bake 2 to 2 3/4 hours at 275.  This depends on the size of pans:
it is done when it shrinks a bit from the edge of the pan.  Remove,
let cool 25 minutes, unmold.  Pour more brandy (or rum) over it
while it cools.  Store refridgerated in a rum-soaked cheese-cloth
(then wrapped in plastic or aluminum foil).  Keeps forever.