From the Old Lady With The Average. . . . :

www.collinstreet.com (the deluxe fruitcake)
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello

Melba's Jammin' wrote:

> From the Old Lady With The Average. . . . :
>
> www.collinstreet.com (the deluxe fruitcake)

Hey, I use that recipe, too.

--
Dave
www.davebbq.com

In article >,
"Dave Bugg" > wrote:

> Melba's Jammin' wrote:
>
> > From the Old Lady With The Average. . . . :
> >
> > www.collinstreet.com (the deluxe fruitcake)
>
> Hey, I use that recipe, too.

I just sent a middle size ($31) one to Sister Marge (she put me on to
them) with this note: "Merry Christmas. I get half."
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello

Melba's Jammin' wrote:

> From the Old Lady With The Average. . . . :
>
> www.collinstreet.com (the deluxe fruitcake)
> --
> http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello

Just FYI.

I make this once a year as gifts for the addicted few in my life, i
made the mistake once of giving it away on a bet that i could make a
fruit cake people actually liked and have been forced to do so ever
since. So beware sharing this cake with people, i begin getting
requests for it before thanksgiving and was once semi seriously
blackmailed into making it

One sister remarked that just reading the recipe gave her the toothache
but this did not prevent her form demanding her share of it.

Dark fruitcake with various liquors
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1 & 1/4 cup sifted self rising flour

1/2 tsp. nutmeg

1/2 tsp. finely grated fresh ginger

1/2 tsp. ground cloves

1/2 tsp. cinnamon

4 ounces dried cherries, chopped

4 ounces dried mixed fruits of choice

2 & 1/4 cup golden raised

1 cup chopped black raisins

3 cups currents

3 & 1/2 ounces almonds, chopped

2 & 1/2 ounces walnuts, chopped

1/4 cup Cognac

1/4 cup madeira

1/4 cup ruby port

1 tsp. orange flower water

1 tsp. rose water

1 tbs. creme de noyaux liqueur [amaretto may be substituted]

grated rind and strained juice of 1 orange

grated rind and strained juice of 1 lemon

2 tbs.. molasses

2 tbs. karo 'golden' syrup

1 cup butter, softened

1 & 1/2 cup (packed) dark brown or raw sugar

3 eggs
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additionally, if desired, a coating of apricot jam may be applied and
covered with almond paste and a frosting of Royal icing. If any ones
interested i will supply additional instructions for this.
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Prepare a 9 x 3 inch round cake pan with removable bottom. Sift the
flour, nutmeg, ginger, cloves and cinnamon together in a large mixing
bowl. Add the cherries, mixed fruits, golden and chopped raisins,
currants, almonds and walnuts, then stir until well mixed. Combine the
brandy, madeira, port, orange flower water, rose water, noyaux, fruit
juices and rinds.

Combine the molasses and golden syrup in a saucepan and heat just until
warm.

Cream the butter thoroughly in a very large bowl with a wooden spoon
until light and fluffy, add the sugar gradually, mixing well.

Beat the eggs well and stir in the syrup mixture. Add the flour mixture
to butter mixture alternately with the wine mixture, beating after each
addition until well blended.

Turn into the prepared cake pan and smooth top, packing well.

Bake in a preheated 325 degree oven, 1 shelf below centre, for about 1
hour. Reduce oven temperature to 300 degrees and bake for 2 hours
longer or until cake tests done. Cool on a rack for about 30 minutes.
Place in refrigerator overnight then run a knife around sides of pan
before removing. Additionally a parchment paper wrap may be made to fit
the inside of the pan to facilitate removal.

In the original recipe a very thick 2 layer frosting is applied to the
cake with an almond paste bottom so as to prevent any of the dark cake
showing through the icing. It is a very nice touch but a lot of work
for what is essentially appearances sake.
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JL