Cookbook:Holiday Cake (Spiced Fruitcake Loaf)
Holiday Cake (Spiced Fruitcake Loaf) | |
---|---|
Category | Cake recipes |
Yield | 3 loaves |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | United States | Cake
The original recipe contributor submitted the following information:
"This is from an old recipe book of my mother's. There's a little note on the page: 'fruitcake—only better'. It's tricky to get right but it's well worth the time and effort. We usually make it around Christmastime."
Ingredients
edit- 1 cup (240 ml) pitted dates
- 2 cups (480 ml) maraschino cherries
- ½ cup (120 ml) cherry juice
- 1 cup (240 ml) butter
- 3 cups (720 ml) brown sugar
- 5 large eggs, separated
- 1 cup (240 ml) milk
- 2 tsp vanilla
- 3 ½ cups (830 ml) sifted flour
- 4 tsp baking powder
- ½ tsp cloves
- ½ tsp allspice
- ½ tsp nutmeg
- 1 tsp cinnamon
- 1 tsp salt
- 2 ½ cups (600 ml) chopped nuts
Procedure
editDay 1
edit- Cut dates and cherries into small pieces and soak them in cherry juice overnight.
Day 2
edit- Preheat oven to 250°F (120˚C).
- Cream butter, add half of the sugar. Beat until fluffy.
- In another bowl beat egg yolks until thick. Add remaining sugar.
- Combine the two mixtures and beat together.
- Sift together flour, salt, baking powder, and spices.
- Add dry ingredients and milk alternately to wet mixture, beating well after each addition.
- Fold in stiffly-beaten egg whites.
- Add in fruit and nuts dredged lightly with flour.
- Bake in lined loaf pans in slow oven for 3 hours.