* Exported from MasterCook * Carolina Fruitcake Recipe By : Serving Size : 100 Preparation Time :0:00 Categories : Cakes Giftables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 oz Candied orange peel 4 oz Candied lemon peel 1 lb Candied cherries -- halved 1 lb Candied pineapple -- chunked 1 lb Candied citron -- chunked 2 lb Golden raisins -- (Sultanas) 1 lb Seedless raisins 8 oz Figs -- coarsely chopped 8 oz Dates -- coarsely chopped 2 lb Pecan halves -- (8 c) 4 c All-purpose flour -- sifted 1 ts Ground cinnamon 1/2 ts Ground allspice 1/2 ts Ground nutmeg 1/2 ts Ground cloves Batter: 1 lb Butter 2 1/2 c Sugar 12 lg Eggs -- beaten 1 1/4 c All-purpose flour -- sifted 1 ts Salt Reserve some of the candied fruit and a few pecan halves to decorate the tops of the fruitcakes. Mix flour and spices thoroughly, then mix the flour mixture with the fruit so that each piece of fruit and each nut is coated lightly with flour. I usually do this part the first day and set it aside until the next morning. Cream butter; add sugar gradually. Add eggs, mixing thoroughly. Stir in flour and salt until well blended. Pour batter over fruit-nut mixture. Mix with hands until fruit and nuts are well coated with batter. Spread mixture in a greased roasting pan (17 x 11-1/2 x 2-1/4"). Bake in preheated moderated oven (350°F) for 30 minutes. Reduce heat to slow (325°F) and continue baking for 1 hour. Watch the heat carefully; do NOT overbake. After 45 minutes of second baking, remove roaster from oven and quickly stir mixture, breaking up the top crust, scraping sides and bottom of pan. Continue baking 15 minutes. When done, the batter will lose its gloss and be brown and crumbly. In the meantime, grease pans you wish to use: Loaf pans, muffin pans, coffee cans, decorated tins, etc. I have also lined them with paper baking liners. Get reliable help for this part if you can! It has to be done quickly and the cake has to be packed firmly. Spoon cake, while hot, into one pan at a time, making a layer about 3/4" thick, pressing firmly, adding another layer, pressing, and so on until pan is full. If the batter gets too cold to mold properly, put the roaster pan back in the oven to heat for a few minutes, but watch it carefully to avoid overcooking. Decorate while hot with crystallized fruit and nuts. If packed carefully, this cake may be sliced very thin. Optional storage: Cut pieces of clean, washed but not starched, cloth to 16x20", or whatever size you need for your cakes. Soak cloth in brandy. I have used Napoleon brandy and I have used apple brandy. Wrap the cake tightly with the soaked cloth. Place in a ziplock plastic bag and store airtight. Check periodically, and renew the brandy if necessary. I usually bake these at Thanksgiving or thereabouts for Christmas giving, and they store nicely using the above method. If I were going to keep one for months, I'd freeze it--but my mother has successfully stored them in brandy cloths for up to 6 months. Yield: four 9x15x3" loaves, or the equivalent in other pans. I like the mini-bundt pans, 1-pound loaf pans, paper-lined cookie tins, and 1-pound coffee cans. I've given a ton of these as Christmas gifts, and fruitcake connoisseurs love them. - - - - - - - - - - - - - - - - - -