Old World Fruit Cake
A traditional European-style fruit cake -- Although fruitcakes have a bad reputation, this one is *excellent*.
Yield
6 servingsPrep
45 minCook
2 hrsReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
allspice
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
cloves
|
|
| ½ | teaspoon |
mace
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | cup |
butter
melted |
|
| 2 | large |
eggs
|
|
| ¾ | cup |
coffee
good quality, strong, black |
|
| ½ | cup |
brown sugar
|
*
|
| 1 | cup |
raisins, seedless
|
|
| 1 | cup |
fruit
mixed |
* |
| 1 | cup |
dates
|
|
| ¼ | cup |
rum
or brandy |
*
|
| glaze | |||
| 4 | tablespoons |
butter
|
|
| ½ | cup |
rum
or brandy |
*
|
| ½ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
baking soda
|
|
| 1.3 | ml |
baking powder
|
|
| 2.5 | ml |
allspice
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
cloves
|
|
| 2.5 | ml |
mace
|
|
| 2.5 | ml |
nutmeg
|
|
| 118 | ml |
butter
melted |
|
| 2 | large |
eggs
|
|
| 177 | ml |
coffee
good quality, strong, black |
|
| 118 | ml |
brown sugar
|
*
|
| 237 | ml |
raisins, seedless
|
|
| 237 | ml |
fruit
mixed |
* |
| 237 | ml |
dates
|
|
| 59 | ml |
rum
or brandy |
*
|
| glaze | |||
| 6E+1 | ml |
butter
|
|
| 118 | ml |
rum
or brandy |
*
|
| 118 | ml |
sugar
|
|
Directions
Mix the melted butter, eggs, rum and coffee together.
Add brown sugar and mix well.
Add rest of dry ingredients and place in a buttered loaf pan.
Bake at 300℉ (150℃) for 2 hours or until done (it will separate from the sides of the pan).
Make glaze when almost completely baked:
Melt (do not boil) butter.
Add rum and sugar. Stir by hand.
Remove the cake from the oven and pour half of the glaze over it.
Let it cool 25 minutes, then turn it over and pour the remaining glaze on the other side.
- Don't use glass pans.
This freezes well, if you make more than you can eat; just be sure to wrap it carefully so it doesn't get freezer burn.
Warm frozen cake in the oven, not the microwave.
