Nova Scotia Black Fruitcake
Nutrition
Calories: 669 kcalCarbohydrates: 149 gProtein: 25 gFat: 29 gSaturated Fat: 23 gCholesterol: 132 mgSodium: 67 mgFiber: 15 gSugar: 111 gVitamin A: 15.15 IUCalcium: 110 mgIron: 22 mg
Ingredients
- 16 oz candied pineapple shredded
- 16 oz seedless golden raisin
- ½ lb raisins
- ½ lb candied cherry candied cherries, halved
- 4 oz candied citron coarsely chopped
- 4 oz currants
- 2 oz candied lemon peel coarsely chopped
- 2 oz candied orange peel coarsely chopped
- 1/2 cup dark rum cognac or sherry
- 4 oz almonds blanched and shredded
- 4 oz walnuts or pecans coarsely chopped
- 2 cups flour
- 1/2 tsp mace
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1 tbsp milk
- 1 tsp almond extract
- ½ cup butter
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 5 whole eggs
Instructions
- Mix the fruits. Add rum, cover and let stand overnight.
- Preheat the oven to 275°F. Grease one 10-inch tube pan or two 9 x 5 x 3-inch loaf pans. Line with wax paper and grease the paper.
- Combine the fruits, the nuts and 1/2 cup of the flour.
- Sift together the remaining flour, mace, cinnamon and baking powder. Mix the milk with the almond extract.
- Cream the butter until smooth, adding sugars gradually. Add the eggs, mix well and add the milk mixture. Add flour mixture; mix well.
- Pour the batter over the fruits and nuts and mix thoroughly. Fill the pans and press batter down firmly.
- Bake tube cake about 4 hours, loaves about 3 hours. Let cakes stand 30 minutes. Turn out onto a rack and peel off the paper.
- Wrap cooled cakes in cheesecloth soaked in the rum. Place in a crock or deep kettle and cover tightly. As the cloth dries, dribble a little of the same liquor over it. Let ripen 1 month before frosting with a layer of each of the following two frostings. When dry, spread the milk frosting evenly with Confectioners' Sugar Icing .