Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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1 lb Blanched almonds
3 lb Seedless raisins
2 lb Currants
1 lb Candied cherries,
Cut in half
1 lb Dried figs, chopped
1 lb Dates, cut up
1-1/2 lb Chopped mixed candied peels
1 lb Candied pineapple, cut up
1 c All-purpose flour
3 c Soft butter
3 c Brown sugar, packed
12 lg Egg yolks
5-1/2 c Sifted all-purpose flour
1 t Salt
2 ts Cinnamon
2 ts Mace
2 ts Allspice
2 ts Nutmeg
1 t Cloves
3 ts Baking soda
3/4 c Prune juice
1/4 c Brandy
12 lg Egg whites
This recipe makes a very large amount (about 28 cups)
of fruit cake batter and can be baked in a number of
different sizes of pan. If you want to make several
small cakes for gifts you can divide the batter among
nine 8x4x3 inch loaf pans using a generous 3 cups of
batter for each. Or if you wish to use larger loaf
pans you can put the batter in six 9x5x3 inch pans using
a generous 4-1/2 cups batter in each. Bundt pans make
attractive cakes and this amount of batter is enough
for three 12 cup Bundt pans using a generous 9 cups of
batter in each. If you use 10-inch tube pans you can
make two cakes using 12 cups of batter for each and an
8x4x2-1/2 inch loaf pan with the remaining batter. Of
course you can also use any combination of these
sizes. For example, you can make a large cake in a
Bundt pan, two 9x5x3-in loaves and three 8x4x3-inch
loaves. If you wish you can prepare half the batter
and bake it in three 9x5x3-inch loaf pans or in one
12-cup Bundt pan and one 9x5x3-inch loaf pan. Line
greased pans with greased heavy brown paper, except
for the Bundt pan which should be greased and floured.
COMBINE nuts and fruit in a very large bowl or
roasting pan. Add 1 cup of flour and toss by hand to
coat fruit with flour. CREAM butter well ( you can use
your electric mixer for this part of the recipe). Add
sugar and beat until fluffy. Beat in egg yolks.
Transfer mixture to a large bowl. Sift 5-1/2 cups
flour with salt, spices and soda and add to creamed
mixture alternately with prune juice and brandy. Mix
with a wooden spoon. Add this mixture to the fruit and
nuts and blend well.The easiest way to blend this
large amount of mixture is with your hands. Beat egg
whites until stiff and fold into mixture. MEASURE into
prapared pans and press well into the corners. Heat
oven to 275°F. Bake cakes in 8x4x3-inch pans for about
3 hours, in 9x5x3-inch pans or Bundt pans for about 3
hours and 15 minutes and in 10-inch tube pans about
3-1/2 hours or until a toothpick stuck in the center
comes out clean. Let stand in pans a few minutes, then
turn out on racks and cool. Strip off paper and wrap
cakes in cheesecloth dampened with brandy and then in
foil and store in a cool place.
