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James Beards Mothers Fruitcake Recipe - Cooking Index

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James Beards Mothers Fruitcake

Cuisine: American
Courses: Dessert
Serves: 6 people

Recipe Ingredients

4 3/8 oz 124gGlace cherries
3 1/8 oz 88gGlace apricot
1/2 lb 227g / 8ozGlace pineapple
4 3/8 oz 124gMixed peel
2/3 lb 302g / 10ozRaisins
4 3/8 oz 124gSultanas
4 3/8 oz 124gCurrants
1/3 cup 78mlBrandy
3 1/8 oz 88gPecans
1/4 cup 15g / 0.5ozFlour
3 1/8 oz 88gButter
1/2 cup 99g / 3.5ozSugar
1/2 cup 80g / 2.8ozSoft brown sugar
3 cups 594g / 20ozEggs (large)
1 5/8 oz 46gGrated dark chocolate
1 tablespoon 15mlBrandy
1/2 cup 31g / 1.1ozFlour
1/2 teaspoon 2.5mlCinnamon
1/4 teaspoon 1.3mlNutmeg
1   Ground cloves
1/2 teaspoon 2.5mlBaking powder

Recipe Instructions

Place cherries, apricots, pineapple, peel, raisins, sultanas, currants in a bowl. Marinate in brandy 2 days stirring occasionally. Add nuts and 1/4 cup of flour, stir well.

Cream butter with two sugars add eggs mixing well between each. Add chocolate and brandy. Sift in flour, cinnamon, nutmeg, cloves, baking powder.

Add fruit mix and blend thoroughly. Pour into tin, hollow the centre, bake 150F 2 1/2 to 3 hours.

Paint with brandy and store at least two months to mature.

Source:
Cooking Live Show #CL8852

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