Your personal cooking assistant

Hello! I'm your AI Chef

Ask me about recipes, cooking techniques, ingredient substitutions, meal planning, or anything food-related!

Chat History

🔍

Find Your Next Dish

Search for recipes, reels, and cooking inspiration

This recipe has no image. Recipes without a cover image will not appear in the feed.
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

Tick what you need, then build your shopping list.

Cooking for
4 people

Scaled to 4. The saved recipe makes 4 people — nothing here is saved.

0 of 0 selected

Preparation


1

Step 1

A

2

Step 2

1 pound (454g) of walnuts

3

Step 3

4 pounds (1814g) of Sun Maid raisins

4

Step 4

1 pound (454g) of currants

5

Step 5

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

6

Step 6

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

7

Step 7

B

8

Step 8

12 eggs

9

Step 9

2 cups (400g) of sugar

10

Step 10

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

11

Step 11

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

12

Step 12

½ pound (227g) of fruit peels

13

Step 13

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

14

Step 14

½ tsp of salt

15

Step 15

6 cups (840g) of flour

16

Step 16

2 tbsp of baking powder

17

Step 17

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

18

Step 18

C

19

Step 19

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

20

Step 20

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

21

Step 21

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

22

Step 22

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

23

Step 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

Step 24

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

25

Step 25

D

26

Step 26

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

27

Step 27

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

28

Step 28

E

29

Step 29

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

30

Step 30

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

31

Step 31

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

32

Step 32

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

33

Step 33

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

34

Step 34

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

35

Step 35

P. 642 from Jehane Benoit's book

Recipe By

Recipe By

Yves Asselin

Comments

Have you tried it? Rate the recipe.

  • FairFair
  • GoodGood
  • ExcellentExcellent

No comments yet — be the first to leave one.

📹 Video

Video Title

Saved
Saved