| Ingredients |
|
|
| Butter (room temperature) |
2 Cups |
90.9%( 1.00 lb. 454 grams) |
| Nutmeg |
2 teasps. |
.9% (0.01 lb. 4.5 grams) |
| Salt |
1 teasp. |
.9% (0.01 lb. 4.5 grams) |
| Sugar |
2 1/3 cups. |
127% (1.40 lbs. 635 grams) |
| Eggs |
10 large . |
113.6%(1.25 lbs. 567 grams) |
| Cake flour sifted** |
4 cups |
100%(1.10 lbs. 499 grams) |
| Rum or port wine |
3/4 cup |
30% (0.33 lb. 150 grams) |
| Golden raisins |
1 cup |
27.2%(0.30 lb. 136 grams) |
| Candied mixed citrus peel* |
4 cups |
136% (1.50 lb. 680 grams) |
| Cake flour for dusting fruit |
1/4 cup |
4.5% (0.05 lb. 22.6 grams) |
| Total |
|
6.95
lbs. 3152 grams |
METHOD
In a plastic container with lid add
the golden raisins, mixed citrus peel and rum. Mix well, cover and let macerate
for 24 hours.
In a 5 quart mixer fitted with paddle attachment mix the butter, salt and
nutmeg for 5 minutes. Add sugar mix for an additional 5 minutes. Add eggs one
at a time mixing well between each addition of egg.
Add flour all at once. Mix just until well mixed.
Add cake flour for dusting fruit to the fruit, quickly mix with spoon. Add
candied fruit mixture to the batter and mix quickly. Approximately 1 minute.
Pour fruit cake batter into parchment lined bread pans 3/4 full. Smooth top
surface.
BAKING
Place cakes in cold oven. Turn oven
on to 300 degrees F (149 degree C) and bake for approximately 1 1/2 hours. Test
for doneness with toothpick into the center of the center cake in oven.
Remove from oven and let cool 10 minutes. Remove cakes from metal pans, cool on
cake cooling rack until room temperature. Package. Best served 24 hours after
baking.
* fresh home made candied citrus peel of grapefruit and orange is the best
combination with an addition of just a little dried cranberries for color.
** When using cup measurements, measure first, then sift flour.
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