More Fruit Cake Ideas

New Zealand Listener, Volume 31, Issue 793, 1 October 1954, Page 23

More Fruit Cake Ideas

Dear Aunt Daisy, For the past few weeks I have heard you discussing fruit cakes. I have been married only a few years and love cooking, but until recently could not master a good moist fruit cake. No matter what recipe I tried, regardless of how many eggs, or how much butter, they always resulted in dry, tasteless flops. Then I tried this recipe and was thrilled with the result. I have made it twice now, and can guarantee it will keep for months. I made the last one in May and for curiosity’s sake I have kept half to see how long it will keep. The piece left is as fresh now (in August) as it was when first baked. Also in the first one I tried an egg substitute which was passed on to me, and it made no difference to texture or taste; so I am giving you this hint for what it is worth, It is, of course, no use for sponges, but any other cakes become light and feathery. Eight ounces butter, 3 tablespoons Orange marmalade, 4 eggs, 10 oz. flour, 1 dessertspoon cocoa, % _ teaspoon baking soda, % lb. mixed peel (finely shredded), 4 oz. ground almonds (if liked), 8 oz. brown sugar, 1 teaspoon each vanilla and almond essences, 2 teaspoons mixed spice, 1% teaspoon salt, 3 Ib. mixed fruit (cherries, raisins, sultanas, dates, figs, etc.), 4 tablespoons sherry or strong black coffee (or some of each). Prepare 8-inch deep cake tin with at least 3 or 4 thicknesses of brown paper on bottom and sides, then waxed or greaseproof paper. Beat butter and sugar to cream, then beat in marmalade and essences. Beat in eggs, one at a time until mixture is smooth. Stir in sifted flour (or with the usual amount of cornflour mixed in), spice, cocoa, salt and baking soda. Add the prepared fruit, peel and ground almonds. Lastly stir in liquid. Turn into prevared tin, smoothing down evenly. Place in a slow oven, and bake very slowly, covering for first half of the cooking time with two thicknesses of paper. Takes about 31% to 414 hours at 300 degrees to cook. It weighs 41% to 52 lb. when cooked.