Rich Dark Fruitcake 1970
Description: This legendary fruitcake recipe, originating from Edith Adam’s Homemakers Magazine in 1970, promises unparalleled richness and flavor. Despite its length, don’t be intimidated—it’s surprisingly straightforward and yields the most delectable fruitcake you’ll ever taste!
Cook Time: 4 hours
Prep Time: 25 minutes
Total Time: 4 hours 25 minutes
Recipe Category: Dessert
Keywords: Oranges, Citrus, Fruit, Nuts, Christmas, Oven
Nutritional Information (per serving):
- Calories: 5681.6
- Total Fat: 223.4g
- Saturated Fat: 74.8g
- Cholesterol: 742mg
- Sodium: 1504.3mg
- Total Carbohydrates: 924.1g
- Fiber: 45.5g
- Sugars: 695.7g
- Protein: 71.6g
Ingredients:
- 1 cup salted butter
- 2 cups white sugar
- 4 cups all-purpose flour
- 6 teaspoons baking powder
- Juice of 1 orange
- 1 cup pecan halves
- 1 cup seedless raisins
- 12 sultana raisins
- 1 pineapple, chopped
- 1 cup cherries, halved
- 3 candied citron peels
Instructions:
| Step | Details |
|---|---|
| 1 | Preparation: Preheat oven to 275°F (135°C). Prepare cake pans by lining them with three layers of brown greased paper. |
| 2 | Create Steam: Place a small dish of water in the bottom of the oven to create steam and maintain moisture during baking. |
| 3 | Prepare Ingredients: Soak almonds overnight in orange juice. Soak mixed fruit overnight in grape juice, sprinkling a little flour over them. |
| 4 | Cream Butter: On the next day, cream room temperature butter until smooth but not too soft. |
| 5 | Add Sugar: Gradually add white sugar, creaming until no grains remain between your fingertips. |
| 6 | Incorporate Egg Yolks: Beat in the egg yolks until well blended. |
| 7 | Mix in Ingredients: Stir in grape jelly and cooled melted chocolate. Blend in flour and baking powder until fully incorporated. |
| 8 | Add Fruits and Nuts: Gradually add soaked fruits and nuts, mixing well after each addition. |
| 9 | Fold in Egg Whites: Fold in stiffly beaten egg whites until just combined. |
| 10 | Bake: Pour the batter into prepared pans according to size: |
- 4″ x 4″ pan: 1 1/2 hours
- 6″ x 6″ pan: 3 hours
- 8″ x 8″ pan: 4 1/2 hours |
| 11 | Check Doneness: Test by touching the center of the cake—if no indentation remains, press harder to ensure firmness. The cake should feel firm or slightly springy. |
Tips for Success:
- Ensure butter is at the correct temperature to prevent it from oozing out during baking.
- Follow the soaking instructions for almonds and fruits meticulously for enhanced flavor and texture.
- Use a small dish of water in the oven to create steam, which helps keep the cake moist.
Conclusion:
This recipe for Rich Dark Fruitcake 1970 is a testament to timeless baking traditions. Perfect for Christmas or any special occasion, its rich flavor profile, enhanced by oranges, citrus zest, a variety of fruits, and nuts, makes it a standout dessert. Embrace the process, and you’ll be rewarded with a cake that’s moist, flavorful, and deeply satisfying—a true masterpiece that has stood the test of time since 1970. Treat yourself and your loved ones to this classic dessert, and savor the rich flavors that make it a favorite year after year. Happy baking! 🍰
