Ingredients
Equipment
Method
- Preheat oven to 275°F (135°C).
- Cream the butter. Add the sugar gradually and beat for 5 minutes.
- Beat egg yolks until light and lemon-colored. Beat egg whites until stiff and dry.
- Add these to the butter and sugar mixture.
- Roll nuts and dried fruit in flour.
- Add milk, fruit juice, chopped nuts, and dried fruit.
- Sift together and add the remaining ingredients. Beat the mixture thoroughly and place it in deep, round cake pans lined with parchment paper, filling each pan no more than halfway.
- Bake at 275°F (135°C) for 3 to 4 hours or until done. Rotate pans every hour or two. If the top is browning too quickly, cover with a piece of parchment paper for the last hour.
Notes
Fruit cake is heavy. There are over 9 pounds of ingredients in this recipe, so expect to make a few cakes. How many you make depends on the size of your pans. The first time you make this, you might want to prepare an extra pan beyond what you expect to use.
Feel free to change up the fruits and tweak the seasonings.
