Christmas Fruitcake With Fruit Filling |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 1 |
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From a 1985 magazine clipping. Makes 2 cakes. Ingredients:
1 lb butter |
1 lb light brown sugar |
8 eggs |
5 cups whole wheat flour |
1 1/2 teaspoons nutmeg |
1 1/2 teaspoons cinnamon |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons baking powder |
1 cup sour cream |
1/2 cup unsweetened grape juice |
1/3 cup cocoa, dissolved in |
1/2 cup warm water |
1/2 cup coffee |
1 cup molasses |
1 cup blackberry jam |
2 oranges, peeled and cut up into small pieces |
1 1/2 lbs raisins |
1 lb diced dates |
1 lb chopped walnuts or 1 lb pecans |
1/2 cup flour, to dredge fruit |
4 cups sweet cream |
3 cups flour |
2 lbs brown sugar |
1 lb butter |
1 lb diced fig |
1 1/2 lbs raisins |
Directions:
1. For cake: Cream butter and sugar, add eggs, and mix.
2. Combine all dry ingredients and then combine all wet ingredients, except jam, in separate bowls.
3. Add dry and wet ingredients alternately to creamed mixture.
4. Add jam and mix well.
5. Lightly dredge fruit with 1/2 cup flour, shake off excess flour and fold into batter.
6. Fold in nuts.
7. Cook in 4 greased and floured layer pans at 325 degrees for 1 1/2 hours.
8. Fill and ice with filling below.
9. Makes 2 two-layer cakes.
10. For filling: Cook sugar, cream, and flour in a double boiler until thick.
11. Add butter and stir well.
12. Cook until thick again.
13. Add fruit and beat well.
14. Mixture will thicken again as it is beaten.
15. Put between layers and ice top and sides of cake.
16. Ices and fills 2 two-layer cakes.
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