1 lb Unsalted butter; room
-temperature
2 c Sugar; plus
1 tb Sugar
12 lg Eggs
4 lb Candied and dried fruits;
-see * Note
1/2 c Molasses
2 lb Nuts; see * Note
2 1/2 c All-purpose flour
2 tb Allspice
2/3 c Brandy
Glaceed fruits; for garnish
Candied cherries and
-kumquats; for garnish
1 c Apricot jam
* Note: Martha uses several kinds of jewel-like candied fruits, such as
cherries, kumquats, citron, figs, orange peel, lemon peel, and apricots and
glaceed fruits such as figs, oranges, pears, apricots, peaches and
pineapples for garnish. She also includes dried fruits like raisins,
currants, and sour cherries. Freshly roasted nuts add rich texture and
balance flavors to a fruitcake; choose favorite varieties such as walnuts,
pecans, and hazelnuts. Heat oven to 275 degrees. Chop candied and dried
fruit; set aside. Butter five 6- by 2-inch round cake pans. Butter five
strips of heavy brown paper 6- by 3-inches and fit into each pan to form a
collar. In bowl of electric mixer, cream butter and 2 cups sugar until
light and fluffy. Add eggs, one at a time. Mix in 2 cups of the fruit and
molasses, blending well. Remove to a large bowl and sift in the flour and
allspice one cup at a time, mixing well between additions. Divide batter
evenly among pans; bake until a toothpick inserted in the center comes out
clean, about 3 to 3 1/2 hours. While still warm brush with 1/3 cup brandy
mixed with 1 tablespoon sugar. Let cool on a wire rack. Gently remove cakes
from pans leaving paper collar intact. Decorate cakes with glaceed and
dried fruits. Heat apricot jam and remaining brandy in a small saucepan
over medium heat. Strain and brush over fruits to hold in place. Makes five
6-inch cakes.
Yields
1 servings