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Fruitcake for the Holidays

Fruitcake for the Holidays

Recipe Book: Yves' Recipe Book

Original recipe by Amanda Daigneault-Ponton - 1869-1959,
mother of Marie Ponton (Asselin, Besner-1911-2008)
Dessert

Ingredients

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Cooking for
4 people

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Preparation


1

A

2

1 pound (454g) of walnuts

3

4 pounds (1814g) of Sun Maid raisins

4

1 pound (454g) of currants

5

4 ounces (113g) of alcohol (rum, brandy or wine)

6

Soak the fruits in alcohol for 12 hours, stirring 2 - 3 times

7

B

8

12 eggs

9

2 cups (400g) of sugar

10

1 pound (454g) of butter (no margarine), creamed

11

2-3 ounces (57g - 85g) of maraschino cherry juice

12

½ pound (227g) of fruit peels

13

1 box (20 ounces/567g) of pineapple pieces, without the juice; cut into 4 (1 cm)

14

½ tsp of salt

15

6 cups (840g) of flour

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2 tbsp of baking powder

17

Beat the eggs, add the sugar slowly, then the butter, the fruits, and finally the sifted dry ingredients

18

C

19

1 jar (16 ounces/454g) of red glazed cherries

20

1 jar (16 ounces/454g) of green glazed cherries

21

Select a 4-liter glass dish (10 x 15 inches)

22

Line the dish with 2 well-buttered brown papers, extending the edge by 1½ inches

23

Pour ? of the batter, add a layer of cherries, ? of the batter, 1 layer of cherries, and then the rest of the batter. Level out

24

Cover with a well-fitted and stapled brown paper, buttered on the inside

25

D

26

Bake at low heat (250°F). After three hours, cover the dish with a damp cloth.

27

Check the baking with a toothpick. The baking lasts 4 to 6 hours

28

E

29

Let cool, unmold, cut into 3 or 4 large pieces

30

When cooled, wrap in 2 layers of wax paper and one layer of aluminum

31

Store for several months in a cool place, and not in the refrigerator

32

You can wrap it in cheesecloth soaked in alcohol to keep it longer

33

Read Jehane Benoit (page 642, for general remarks on fruitcakes).

34

ATTENTION, this recipe has been doubled, and now yields a 17 pound cake

35

P. 642 from Jehane Benoit's book

Recipe By

Recipe By

Yves Asselin

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