SOUTHERN FRUITCAKE

Southern Fruitcake image

A very spicy, fragrant cake from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories Dessert

Time 4h20m

Yield 2 cakes

Number Of Ingredients 21

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

Steps:

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.

Nutrition Facts : Calories 7924.9, Fat 397.1, SaturatedFat 195.3, Cholesterol 2001.1, Sodium 4962.1, Carbohydrate 1050.5, Fiber 91.9, Sugar 741.4, Protein 116.9