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Christmas Fruitcake

4 cups sifted cake flour
1 tsp. mace
1/4 tsp. nutmeg
2 tsp. cinnamon
1/2 tsp. baking soda
3 Lbs. currants
2 Lbs. seeded raisins
2 Lb citron (sliced thin)
2 cups blanched almonds (sliced)
1 lb. butter
2 cups light brown sugar
9 eggs (separated)
1 cup strong cold coffee

Sift flour, spices, and sugar together 3 times. Mix with fruits and nuts. Cream butter and sugar together until fluffy. Beat egg yolks until thick and the whites until stiff, add to creamed mixture. Add flour fruit mixture alternately with coffee. Pour into greased pans lined with waxed paper. Bake in slow oven 275 F. 3-4 hours. Rich fruitcake is sometimes steamed 1 hour and then baked for remaining time. Submitted by Roma Clow, New Haven, P.E.I.

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