I don't make fruitcake often, but I have made this for the holidays and I also used this recipe when my sister wanted fruitcake for her wedding cake. For that, I tripled the recipe and made 4 deep tiers. It was fantastic, but I doubt I will ever volunteer to do that again!
* Exported from MasterCook II *
Old Alabama Fruitcake
Recipe By : Woman's Day Encyclopedia of Cookery
Serving Size : 48 Preparation Time :0:00
Categories : Cakes, Tried & True
Amount Measure Ingredient -- Preparation Method
2 Cups Butter2 Cups Sugar
12 Large Eggs
1 Cup Molasses
1 Cup Brandy, Rum Or Bourbon
1 Cup Rosewater
4 Cups All-Purpose Flour -- sifted
1/4 Pound Candied Orange Peel -- chopped
2 Pounds Currants
2 Pounds Raisins
2 Pounds Candied Citron -- chopped
1 Pound Blanched Almonds -- chopped
1 Tablespoon Ground Nutmeg
Cream butter until light. Gradually beat in sugar, a little bit at a time.
Add eggs, one by one, beating well after each addition. Stir in molasses, brandy and rosewater.
Sprinkle flour over the fruits and nuts and add nutmeg. With hands, mix fruits and flour so that fruits are well coated with flour. Add floured fruits to batter and mix thoroughly.
Grease 2 10-inch tube pans (angel food type) or four loaf pans. Line pans with parchment paper and grease paper. Spread batter into pans.
Bake in preheated very slow oven (250°F) for about 3 hours, or steam for 1 hour and bake for remaining time. (I have only baked them). Cake will be crumbly. Cool cakes in pans overnight to set. Let cake get very cold. If at all possible, ripen for 1 week to 3 months before using.
Makes about 12 pounds rich dark fruitcake.
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NOTES : The flavor will vary, depending on whether you use brandy, rum or bourbon. (I used brandy, then also wrapped the cakes in cheesecloth, and kept the cloth damp with brandy. I keep the fruitcakes in airtight plastic boxes.
Rosewater can be purchased in Indian groceries.
I believe I have done this cake using a mixture of candied fruits instead of a full 2 pounds of citron.
* Exported from MasterCook II *
Old Alabama Fruitcake
Recipe By : Woman's Day Encyclopedia of Cookery
Serving Size : 48 Preparation Time :0:00
Categories : Cakes, Tried & True
Amount Measure Ingredient -- Preparation Method
2 Cups Butter2 Cups Sugar
12 Large Eggs
1 Cup Molasses
1 Cup Brandy, Rum Or Bourbon
1 Cup Rosewater
4 Cups All-Purpose Flour -- sifted
1/4 Pound Candied Orange Peel -- chopped
2 Pounds Currants
2 Pounds Raisins
2 Pounds Candied Citron -- chopped
1 Pound Blanched Almonds -- chopped
1 Tablespoon Ground Nutmeg
Cream butter until light. Gradually beat in sugar, a little bit at a time.
Add eggs, one by one, beating well after each addition. Stir in molasses, brandy and rosewater.
Sprinkle flour over the fruits and nuts and add nutmeg. With hands, mix fruits and flour so that fruits are well coated with flour. Add floured fruits to batter and mix thoroughly.
Grease 2 10-inch tube pans (angel food type) or four loaf pans. Line pans with parchment paper and grease paper. Spread batter into pans.
Bake in preheated very slow oven (250°F) for about 3 hours, or steam for 1 hour and bake for remaining time. (I have only baked them). Cake will be crumbly. Cool cakes in pans overnight to set. Let cake get very cold. If at all possible, ripen for 1 week to 3 months before using.
Makes about 12 pounds rich dark fruitcake.
- - - - - - - - - - - - - - - - - -
NOTES : The flavor will vary, depending on whether you use brandy, rum or bourbon. (I used brandy, then also wrapped the cakes in cheesecloth, and kept the cloth damp with brandy. I keep the fruitcakes in airtight plastic boxes.
Rosewater can be purchased in Indian groceries.
I believe I have done this cake using a mixture of candied fruits instead of a full 2 pounds of citron.