How to Bake Old-Fashioned Fruitcake

Source: Archie McFee

Fruitcake flavoured mints? Are you serious?

Was fruitcake really so popular at one time that mints were made to taste like it? It is a traditional cake that has a reputation for brick-like delicacy and unidentified, mummified contents.

Some recipes say to steam it and then put in the oven to dry. Perhaps the cake is good but those instructions are enough to make me a little shy about baking it. The ingredients are expensive!

This one is in Grandma's notebook with a special notation at the bottom that says "very good". I haven't baked this particular cake but after looking at the ingredients, I may try it. There are no candied maraschino cherries or other unidentifiable fruits.

Note: Maraschino cherries are bleached, soaked in chemicals and dyed red or green. The dye had previously been banned but was allowed again in the '60s for the cherries. They were considered decoration only and not food, thus the ban was lifted. Care for some? Or perhaps you would feel better if you could make your own deliciously decadent maraschino cherries.

Mixed peel is candied peel from citrus fruit. You can make your own very easily and it is worth doing if you prefer an organic source and want to save money. Personally, I use only organic fruit for recipes that call for peel or zest. Make your own ahead of time. What a difference in taste, too!

Mrs. Hayden's Fruitcake

This is exactly as written in Grandma's notes.

• 1 lb. raisins
• 1 lb. currants
• 1 lb. butter
• 1 lb. sugar
• 1/2 lb. mixed peel
• 5¢ spices, allspice, cloves, cinnamon (2-1/2 tsp)
• 1 lb. figs
• 1 lb. almonds
• 2 tsp cream tartar
• 1 tsp baking soda
• 5 eggs
• 1/2 tumbler brandy
• 6 even cups flour

Put fruit in last.

Notes: Put in 2 lb. raisins, 2 lb. currants, 25¢ almonds, 7 or 8 eggs. Bake from 3 to 4 hours, ice and put in tin can.

This recipe has undergone some adjustments as you can see from Grandma's added note at the bottom.

From what she has written, she has added more fruit for sweetness and more eggs to make up for that addition and to keep the cake from becoming too dense.

Her change in the almond measurement is beyond me. So far, I haven't been able to find the cost of almonds although many other commodities are listed in government publications.

Since the original recipe called for a pound, just have a look at the batter and decide how much more you think would be nice.

Personally, I can't imagine buying almonds or any other nuts for 25¢ but considering that was the cost of a loaf of bread in the fifties, it wasn't as inexpensive as it seems.

I'll have to do more research to see how these measurements actually translate. If anyone out there has an idea, please let me know!

My grandmother was a strict teetotaler so I find the brandy measurement rather funny. She had some large glasses in the kitchen that she referred to as tumblers so this is not a skimpy measurement.

If you plan on soaking your finished cake periodically, make sure you have plenty of brandy on hand. You can flavour it as well with a little orange or lemon extract without having to go to the expense of added liqueurs.

Exceptionally Good Pans

	Chicago Metallic Non Stick Mini Loaf Pans, Set of 4 Make several smaller loaves to give as gifts or store in the freezer for those long January evenings.
	Chicago Metallic Non Stick 1 Pound Loaf Pan A classic pan ideal for any type of loaf.
	Cuisinart Chef's Classic Nonstick Bakeware 9-Inch Springform Pan Springform pans are another option when baking fruitcakes but baking time will be a little longer.
	Norpro Nonstick 4- Linking Loaf Pan These pans can be used individually or linked when baking several small loaves.

Method:

Chop the larger fruit and nuts, combine with the rest of the fruit and nuts in a separate bowl. Measure flour and take enough to toss in with the fruit and dredge well. Sift together the rest of the dry ingredients and set aside.

Separate the eggs. Beat the egg whites with cream of tartar until stiff. Set aside.

Cream the butter until light. Add the sugar and beat well until light and fluffy. Add egg yolks one at a time and beat very well. Mixture should be very light and fluffy with no curdling.

Fold in the dry ingredients alternately with the egg whites. Add the brandy and fold in the fruit last.

Pour into loaf pans or tube pan and bake at 300˚F for 3 or 4 hours. If you are using mini pans, it will take less time. Test with a wooden toothpick inserted into the centre of the cake. It should come out clean.

Cool, wrap in brandy soaked cheesecloth or ice with a plain white icing and store in a tightly closed tin in a cool place. Some people keep adding brandy once a week while the cake ages. It's up to you how much you want to add but keep in mind it does double duty. It flavours the cake and it preserves the cake. Even Grandma indulged in this kind of Christmas spirit!

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