Traveling Across

Fruit Cake

Home >> Recipes >> Cakes & Frosting Recipes

Did You Know

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes


2 cups white raisins
1/2 pound candied orange peel
1/2 pound candied citron
1/2 pound candied lemon peel
1/4 pound candied cherries
1/2 pound cut almonds
4 cups sifted flour
3/4 teaspoon salt
1 cup butter
2 teaspoons baking powder
2 cups sugar
6 eggs
1 cup orange juice
2 teaspoons lemon extract
2 glasses (wine) sherry
1 teaspoon each, nutmeg and cinnamon


Prepare fruit the day before using and soak overnight in fruit juice. Chop fruit, cut raisins, and sift little flour over fruit, mix well with finger tips. Cream butter, gradually add sugar, beat add beaten eggs. Add flour alternately with orange juice, then fruit. Line greased pan with greased wax paper, pour in batter.

Steam about 5 hours, bake 1 1/2 hours in slow oven to dry cake. Rich fruit cake is more moist if part of cooking is done by steaming. Or bake in well buttered baking lined, greased tube pans at 300 degrees F. When cold, wrap in waxed paper, keep in covered tin.

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.