2 lbs. candied whole red cherries
1 lb. light raisins
1 lb. dark raisins
1 lb. currents
2 lbs. candied pineapple
Juice and rind of 1 lemon
2 lbs. citron
1 lb. whole pecans
1 cup red wine
1 cup apple or grape jelly
Juice and rind of 1 orange
Batter Ingredients:
1 lb. butter
1 lb. light brown sugar
10 eggs
1 lb. flour
1/2 tsp. soda
1/2 tsp. mace
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. cloves
Decoration and Storing Ingredients:
1 lb. candied whole red cherries
1 lb. whole pecans
1 bottle Cognac
Preparation:
Cut fruit in large chunks. Combine fruit, wine, jelly, pecans, rind and juice from lemon and orange and soak overnight.
Cream butter and sugar together. Add eggs one at a time beating well after each addition. Combine spices, soda and flour and add slowly to batter. Add fruit to batter and fold together making sure batter is evenly distributed with the fruit. Put parchment paper in bottom of seven 2 pound loaf pans and fill. Top each with whole candied red cherries and pecans.
Bake 2 1/2 to 3 hours at 250° F. Cool well and Store.
Storing:
Sprinkle cakes with Cognac and seal in plastic bags. Store in cool, dark place for at least three months. Cakes will keep moist for a year or more if stored properly.
Serving Suggestion:
Sprinkle a little cognac on sliced fruitcake just before serving. Enjoy.
Jan’s Notes:
I make the fruitcakes around the first of September each year. Finding the candied fruit at this time of year is difficult. I have found the candied cherries and citron from Hadley’s Fruit Orchards by calling (1-800-854-5655). Trader Joes carries currents, candied pineapple, light and dark raisins. Mother’s Market in Irvine also carries currents.
The ingredients run approximately $250 or $36 per fruitcake in 2022 dollars.
You can watch the following videos to see how to make the Old World Fruitcake:
Part 1: Marinating the fruit.
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