—A—
2 lb Black currants
1 lb Raisins
1 lb Candied cherries; chopped
1 lb Candied pineapple;chopped
1/2 c Brandy
—B—
2 c Unsalted butter
1 c Sugar
1 1/4 c Brown sugar
—C—
12 Eggs
—D—
4 c Self-rising flour
—E—
1/4 c Flour
4 lb Walnuts; (before shelling)
2 lb Filberts; (before shelling)
-ICING-
1/2 c Ground almonds
1/2 c Icing sugar
1 Egg yolk
1/4 Butter at room temperature
1/4 c Brandy or rum
Mix together “A” and leave, covered for 24 hours.
Whip together those 3 “B” ingredients with Mixmaster at speed 8. Add 12
eggs, one at a time, at speed 10.
Sift together 4 cups of self-raising flour ( or 4 cups of regular flour
plus 1 1/2 tbsp of baking powder), then add gradually to eggs, at speed 3
until well mixed.
Place a pan containing hot water at bottom of oven. Preheat oven at 200 F.
Add flour to fruit. Shell walnuts and filberts, then mix well to the whole,
with your own hands. No other tool would do it well enough.
Butter 3 bread containers 9″ x 5″ x 3″, line with wax paper, then butter
the paper. Fill with mix.
Bake cakes for 4 hours at 200 F. Raise temperature to 300 F and bake for 45
minutes longer. Remove cakes from oven and pour over each one a half glass
of brandy. Let cool in pan for 1/2 hour, then unmould over grates until
they reach room temperature. Wrap each cake in brandy soaked cloth, then in
aluminum foil. Each couple of weeks moisten with more brandy. Serve after 1
to 3 months.
ICING FOR CHRISTMAS FRUITCAKE:
In Mixer bowl, place almonds and sugar.
With Mixmaster at speed 5 add 1 egg yolk and whip until smooth. Gradually
add butter and brandy at same speed.
Spread over cake.
Yields
1 Servings