Drunken Fruit Cake
INGREDIENTS
- 1 C dried cranberries
- 2 lb raisins
- 1 C dried cherries
- Rum, about 2 cups
- 2 C shortening
- 2 C dark brown sugar
- 4 C flour
- 3 tsp mace
- 3 tsp cinnamon
- 2 tsp baking powder
- Small pinch of salt
- 7 eggs - separated
- 2 T fruit juice
- 2 T milk
- 4 oz. dates -1/4” dice
- 1 lb nutmeats - coarsely chopped
- 1 lb candied fruit rind *(packaged or home made - recipe attached)*
- For dredging:
- 2 C flour
- 2 tsp cinnamon
- For "curing":
- 1 (1.75L) bottle of good white rum. I use Baccardi
DIRECTIONS
- Heat cranberries, raisins and cherries with enough rum to cover completely.
- Bring to a boil then lower heat to simmer for 5 minutes.
- Drain cranberries, cherries and raisins, reserving liquid**
- Spread on paper towels to help pull more moisture off.
- Preheat oven to 275’
- Lightly grease 8 (3x5) Reynolds aluminum loaf pans - spray is fine.
- Cut a piece of Reynolds parchment paper to lay across the bottom and up the sides of each pan, leaving a tail on each side about an inch or so long.
- This will insure the cakes come out without leaving fruit behind.
- Mix flour and cinnamon for dredging.
- Lightly coat raisins, cranberries, cherries, dates and citrus with mixture.
- Put fruit in a colander and shake well to remove all excess flour.
- Beat yolks till light and lemon colored and set aside.
- Beat egg whites till stiff and dry and set aside.
- Sift dry ingredients together, twice and set aside.
- Cream shortening.
- Add sugar gradually and beat for 5 min or till smooth and flluffy.
- Add egg yolks and mix to blend well
- Add egg whites and blend on low till just incorporated
- Remove from mixer.
- Fold in milk, juice, fruit and nuts
- Last, mix in dry ingredients.
- Beat mixture thoroughly.
- Fill pans almost to top - Dip a spatula in rum and smooth the tops.
- Bake approx. 3 hours.
- Test for doneness with a toothpick.
- For larger size pans - baking time increases to 3-4+ hours.
- Leave loaves in pan to cool -
- While still warm (not hot), pour ½ oz. rum over each cake.
- Let sit overnight.
- Second day - remove from pan, remove parchment, wrap in cheesecloth.
- Wash and dry the aluminum pans then put the wrapped cake back into the clean foil pans.
- Wrap pan in Reynolds parchment paper and fold to close. Poke a few holes with a knife to leave openings so liquid can evaporate.
- Store in a cool place.
- Third day - pour ½ oz. of rum on each cake - close loosely
- Repeat rum every other week till 2 weeks before gift time.
- Open covering entirely.
- Remove cakes from pans.
- Leave the cheesecloth wrappings.
- Turn cakes every few days to distribute moisture and dry surface of cake.
- For gifting, remove cheesecloth, put in a new pan and wrap in transparent colored plastic wrap.
- *Use peel from orange, lemon, and grapefruit - 1/4" dice. Cover with water, bring to a boil. Drain and rinse in cold water. Return to pan, add sugar and water to cover (1 part sugar to 2 parts water). Bring to boil, then simmer on med-low till liquid is evaporated. Spread on parchment lined cookie sheet, separating the pieces to cool.*
- **Take reserved liquid from fruit and use in cocktails OR simmer to reduce to a syrup…serve over ice cream, bread pudding, French toast…etc.**
RECIPE BACKSTORY
This recipe has been changed over the years to become a much requested gift during the holidays...friends come over and help with the prep just to be on the list to receive one...or 2.
>> If you do not have a heavy duty stand mixer, cut the recipe in half. The full recipe fills the large mixing bowl to the top and is very heavy to mix by hand.
>> Prepare at least 1 month prior to use. I usually bake mine just after Halloween.