Rex's Planted Tank Guide

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Rex's Fruitcake Recipe

These are the ingredients that's required to make my fruitcake:

  • 4 cups walnuts, in halves or large pieces
  • 4 cups all-purpose flour
  • 3 cups dark-brown sugar
  • 2 cups golden raisins
  • 2 cups dried apricot halves
  • 2 cups dried figs halved
  • 2 cups brandy
  • 2 cups pecans, in halves or large pieces
  • 1 cup dark raisins
  • 1 cup currants
  • 1 cup pitted prunes
  • 1 cup whole pitted dates
  • 1 cup black molasses
  • 2/3 cup chopped candied ginger
  • 1/2 cup orange liqueur
  • Grated zest of 3 oranges
  • Grated zest of 3 lemons
  • 3 teaspoon vanilla extract
  • 3 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1½ teaspoons salt
  • 1 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon mace
  • 1/2 teaspoon ground cloves
  • 1 lb (4 sticks) butter, don't use anything but good butter
  • 8 eggs

At least a day before you want to bake the fruit cakes combine all the dried fruits, nuts, lemons and orange zest in a very large bowl or kettle. Sprinkle on the ginger and the spices and toss well to mix and coat the fruit and nuts. Add the molasses, brandy, and orange liqueur, and mix well. Cover and let stand for at least 24 hours stirring it once or twice. I let my mix set for at least two weeks and stir it twice a day. Add more brandy if it has been absorbed.

The day you decide to bake the cakes preheat the oven to 275º F. Grease four 9”x5”x3” loaf pans (see notes). Line the bottoms of the pans with waxed paper, grease the paper then roll flour about the pans to coat them lightly and evenly. Knock out the excess flour.

Sprinkle 1 cup of the flour over the fruit mixture and stir well. Combine the remaining 3 cups of flour with the baking soda, baking powder, and salt and sift them together onto a piece of waxed paper or a dry plate and set aside. Cream the butter, then add the brown sugar and beat well. Add the eggs two at a time, beating well after each addition, then beat in the vanilla. Add the combined dry ingredients and beat till the batter is thoroughly blended and perfectly smooth. Pour the batter over the fruit mix (you will need a VERY large bowl or a clean dishpan if you have made the full recipe) and mix well until all the pieces of fruit are coated with batter — your clean hands make the best tools for mixing this cake.

Divide the batter among the prepared pans, filling them to within ½” of the top. Bake the cakes for about 2 hours; each cake will rise well above the rim of the pan and the top will crack slightly in a few places, and there will be a bit of shrinkage around the edge of the pan. Insert a ice pick or a long wooden skewer in the center of the pan. It should come out clean, or with just a slight residue of the fruit but no raw batter. Remove the cakes from the oven and place them on a rack to cool for 30 minutes. Turn the cakes out of the pans, peel off the waxed paper, and let cool top side up on a rack. If you wish pour an additional tablespoon or two of brandy over the cakes as they cool.

To store: Wrap each cake in brandy soaked cloth, then in foil and keep in a cool place. Make sure the cloth doesn't dry out. Kept this way the cakes will keep for months.

Notes:

  • You can use any combination of fruit so long as you keep 10 cups of fruit in the mix.
  • You can bake the cake in any size and shape pan you wish. You may have to adjust the baking time but just check for doneness as directed.
  • Be sure and use fresh dried fruit. The best dried apricots I have found are the Kirkland Signature brand at CostCo.
  • Be sure to use good booze. You can ruin this cake with cheap booze.
  • Use butter not margarine or any butter like substance. Just good butter.
  • Use fresh nuts.
  • Enjoy!

Update


Well this year I was playing around with the fruitcake and came up with a version that my wife and friends say is the best fruitcake ever.

  • 8 cups of pecan halves
  • 5 cups of dried apricots cut into smaller pieces
  • 4 cups of all purpose flour
  • 3 cups dark brown sugar
  • 2 cups of golden raisins
  • 2 cups of dried pineapple cut into smaller pieces
  • 2 cups of dried cherries
  • 2 cups good quality rum
  • 1 cup of dried cranberries
  • 1 cup light corn syrup
  • 1 cup chopped candied ginger
  • ½ cup Grand Marnier
  • Grated zest of 3 oranges
  • Grated zest of 3 lemons
  • 1 tablespoon of cinnamon
  • 1 tablespoon baking powder
  • 1 tablespoon of baking soda
  • 1½ tablespoons of pure vanilla extract
  • 1½ teaspoons of salt
  • 1 teaspoon of allspice
  • 1 teaspoon of mace
  • 1 teaspoon of cloves
  • 1 teaspoon of nutmeg
  • 1 lb (4 sticks) butter. (Use ONLY butter)
  • 8 eggs

Now follow the directions above with the exceptions below.

Soak only the apricots, raisins, pineapple, candied ginger, pecans, and zests in the corn syrup, rum and Grand Marnier. Do not add the spices or the cranberries or cherries. Add the spices and cranberries and cherries to the mix just before you put the flour on it.

When storing this lighter cake use Rum to keep it moist.