White House Fruit Cake Circa 1985 And 1887 Recipe

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White House Fruit Cake Circa 1985 And 1887

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Ingredients:

Serving

white house cookbook (fruit cake circa 1887)
url: http://www.vintagerecipes.net/books/whitehouse/fruit_cake_by_measure_excellen.php
fruit cake by measure (excellent)
2 scant teacupfuls of butter
3 cupfuls of dark brown sugar
6 eggs, whites and yolks beaten separately
1 lb of raisins, seeded
1 lb of currants, washed and dried
1/2 lb of citron cut in thin strips
1/2 cupful of cooking molasses
1/2 cupful of sour milk
1/2 a grated nutmeg
1 tablespoonful of ground cinnamon
1 teaspoonful of cloves
1 teaspoonful of mace
1 wine-glass of brandy
flour
1 level teaspoonful of soda
instructions
stir the butter and sugar
add to that nutmeg, ground cinnamon , cloves, mace, the molasses and sour milk. stir all well
then put in the beaten yolks of eggs, brandy; stir again all thoroughly
and then add four cupfuls of sifted flour alternately with the beaten whites of eggs.
now dissolve soda and stir in thoroughly.
mix the fruit together and stir into it two heaping tablespoonfuls of flour; then stir it in the cake.
butter two common-sized baking tins carefully, line them with letter paper well buttered, and bake in a moderate oven two hours.
after it is baked, let it cool in the pan. afterward put it into a tight can, or let it remain in the pans and cover tightly. best recipe of all.

Directions:

Lasting Legacy of Fruitcake '85
NY Times
White House Fruitcake
Pastry chef Roland Mesnier has updated the version of the fruitcake made at the White House for many years.
Ingredients
1 15-ounce package raisins
2 cups golden raisins
1 cup currants
10 ounces mixed candied fruits
1 6-ounce mixture of glazed pears, peaches, apricots, figs and dates, cut up
1/3 cup candied pineapple
1 cup chopped pecans
4 ounces slivered almonds
1/2 cup bourbon or Port
1/4 cup brandy
1/2 pound butter
1/3 cup firmly packed brown sugar
1/4 cup granulated sugar
2 tablespoons honey
1 1/3 cup sifted all-purpose flour
Grated rind of 2 lemons
1/4 teaspoon almond extract
1/4 teaspoon vanilla
5 eggs
1 cup sifted cake flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1 12-ounce jar apricot preserves
1/2 cup rum
6 to 8 tablespoons bourbon
1 pound confectioners' sugar
2 tablespoons softened butter
Preparation
Combine the raisins, currants, candied fruits, glazed fruits, candied pineapple, pecans and almonds with the bourbon and brandy in a large bowl. Refrigerate overnight, or if possible, for two days.
Beat the butter, brown sugar, granulated sugar, honey, one-third cup of all-purpose flour, grated lemon rind, almond and vanilla extracts until well blended. Beat in eggs one at a time, beating well after each addition.
Sift together one cup of all-purpose flour, one cup of cake flour, salt, baking powder, nutmeg and cinnamon together. Add to the batter and beat until well mixed. Combine batter with the fruit and nut mixture, mixing well.
Grease three 8 1/2-by-4 1/2-by-2 1/2-inch pans. Line the bottoms and sides with aluminum foil; grease the foil. Spoon the batter into the prepared pans, smoothing tops.
Bake at 350 degrees for one hour or until the centers spring back when lightly pressed. If tops are browning too fast, cover lightly with buttered foil.
While the cakes are baking, bring the apricot preserves to a hard boil and boil for 10 minutes, stirring occasionally, to reduce.
Remove the cakes from the oven and while they are still hot, sprinkle with the rum. Then brush with the hot apricot jam.
Mix enough bourbon with confectioners' sugar and butter to make a frosting that is thin enough to spread on top of the apricot jam while the cakes are still warm.
Cool cakes in pans on wire rack. Allow frosting to dry. Remove cakes from pans; peel off foil. Cool completely. Wrap in plastic and refrigerate. Cake should be sliced chilled.
YIELD
3 loaf cakes

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1769.27 Kcal (7408 kJ)
Calories from fat	20.41 Kcal
		% Daily Value*
Total Fat	2.27g	3%
Sodium	245.97mg	10%
Potassium	4054.67mg	86%
Total Carbs	345.65g	115%
Sugars	152.91g	612%
Dietary Fiber	31.75g	127%
Protein	26.76g	54%
Vitamin C	22.7mg	38%
Iron	13.6mg	76%
Calcium	265.4mg	27%

Amount Per 100 g
Calories	265.71 Kcal (1112 kJ)
Calories from fat	3.06 Kcal
		% Daily Value*
Total Fat	0.34g	3%
Sodium	36.94mg	10%
Potassium	608.92mg	86%
Total Carbs	51.91g	115%
Sugars	22.96g	612%
Dietary Fiber	4.77g	127%
Protein	4.02g	54%
Vitamin C	3.4mg	38%
Iron	2mg	76%
Calcium	39.9mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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