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Southern Fruitcake

Southern Fruitcake Recipe

A very spicy, fragrant cake from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
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Prep Time 20 mins
Cook Time 4 hrs
Course Dessert
Cuisine Southern American
Servings 2 cakes
Calories 7924.9 kcal

Ingredients
  

  • 3 cups light brown sugar
  • 3 cups butter
  • 12 eggs, separated (room temperature)
  • 2 cups almonds, blanched
  • 3 cups raisins
  • 2 cups currants
  • 2 cups candied cherries
  • 2 cups dried figs, chopped
  • 2 cups dates, chopped
  • 1 cup citron, chopped
  • 2 cups candied pineapple
  • 1 cup lemon peel, chopped
  • 1 cup orange peel, chopped
  • 3 cups flour
  • 1/4 cup brandy
  • 2 tablespoons cinnamon
  • 2 tablespoons mace
  • 2 tablespoons ground cloves
  • 2 tablespoons allspice
  • 2 tablespoons nutmeg
  • 1 tablespoon baking soda

Instructions
 

  • Preheat oven to 275F and grease a 10" tube pan plus a loaf pan.
  • Beat egg whites stiff.
  • Cream sugar and butter; add egg yolks and beat.
  • Fold in egg whites.
  • Sift the dry ingredients together.
  • Dredge the nuts and fruit with a little of the flour mixture.
  • Add dry ingredients to batter; fold in nuts and fruits.
  • Add brandy and blend thoroughly.
  • Pour into prepared pans and bake 3 3/4 hours to 4 hours for the tube pan; 3 to 3 1/4 hours for the loaf.

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Nutrition

Serving: 4274gCalories: 7924.9kcalCarbohydrates: 1050.5gProtein: 116.9gFat: 397.1gSaturated Fat: 195.3gCholesterol: 2001.1mgSodium: 4962.1mgFiber: 91.9gSugar: 741.4g
Keyword Dessert, Fruit, Sweet
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