6 1/2 Sticks butter
3 1/2 c White sugar
20 Eggs
5 c Flour
1/2 c Apple juice
2 tb Rum extract
1/2 ts Cinnamon
1/2 ts Ginger
1 tb Lemon peel
2 tb Lemon juice
3 c Almonds; coarsly chopped
Preheat oven to 350 degrees F. Grease and flour 10 6×3 fruitcake pans or 15
black pans (Le Foil) Cream butter with sugar. Add 9 eggs, 3 at a time. When
9 eggs have been added, alternately add 3 cups of the flour and the
remaining 11 beaten eggs, mixing between additions. Then add 7 cup flour,
apple juice, Rum extract, cinnamon, ginger, lemon peel, and lemon juice.
Toss 3 lb. dried fruit (raisins, currents, apricots, pitted prunes, dates,
pineapple bits, etc.), with 1 cup flour and add to batter along with
almonds. Bake for 40 minutes. Glaze with Honey-Water-Fruit juice mixture.
Decorate the tops with bits of dried fruit or decorations.
Honey water Glaze: add two tablespoons warm water or fruit juice to 1 cups
honey and mix. Brush the warm fruit cakes with the glaze to seal the tops.
Yields
1 Servings