OLD WORLD FRUIT CAKE
CAKE
1 c Flour, all-purpose
1/2 t Salt
1/4 t Baking soda
1/4 t Baking powder
1/2 t Allspice
1/2 t Cinnamon
1/2 t Cloves
1/2 t Mace
1/2 t Nutmeg
1/2 c Butter, melted
2 Eggs
3/4 c Coffee (black), cold
1/2 c Brown sugar
1 c Raisins
1 c Fruit, mixed
1 c Dates
1/4 c Rum or brandy
GLAZE
4 T Butter
1/2 c Rum or brandy
1/2 c Sugar
Mix the melted butter, eggs, rum and coffee together. Add brown
sugar and
mix well. Add rest of dry ingredients and place in a buttered loaf
pan.
Bake at 300 degrees F. for 2 hours or until done (it will separate
from the
sides of the pan). Make glaze when almost completely baked: Melt
(do not
boil) butter. Add rum and sugar. Stir by hand. Remove the cake
from the
oven and pour half of the glaze over it. Let it cool 25 minutes,
then turn
it over and pour the remaining glaze on the other side.
NOTES:
* A traditional European-style fruit cake -- Although fruitcakes
have a
bad reputation, this one is *excellent*. My mother has been making
it for
years. She originally got the recipe from a friend, but has since
adapted
it to suit her fans. (She gets requests for it all year long.)
* Don't use glass pans. This freezes well, if you make more than
you can
eat; just be sure to wrap it carefully so it doesn't get freezer
burn. Warm
frozen cake in the oven, not the microwave.
I love Fruit Cakes and it is not unusual to have one popping out of
the oven any time of the year.
Don
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