COLONIAL FRUITCAKE

Merry Christmas blogging friends.
This week, I was excited to 
find some

 red Nandina berries in my
yard to add to my wreath!

This week I am sharing a Historic Colonial Fruitcake I made yesterday.  Well.... not exactly.  This project should have been
 done but I am still waiting for my watermelon pickles to arrive.
  So I am reposting photos
 from 2 years ago:

  This recipe came from Family Circle Magazine back in 1978 and featured
 all different historic fruit cake recipes. 

I know there are a lot of jokes out there about fruit cakes but I think this one is delicious and the brandy gives great flavor.

The most interesting ingredient
 here are the 

Watermelon Rind Pickles.

Here is the recipe:

HISTORIC COLONIAL FRUIT CAKE

Pickled watermelon rind was called American citron in the 18th century.  It adds its special flavor to this chock-full-of-fruits cake.  Bake this cake at 300 degrees for 2 hours if using a 10" tube pan or if  making these using eight 4 1/2 x 2 1/2 x 1 1/2" loaf pans.

Here are the ingredients:  2 jars (10 oz. ea) pickled watermelon rind - drained, 1 carton (8 oz.) candied red cherries, 1 carton (8 oz.) candied pineapple, 1 -15 oz, box golden raisins, 2 cups slivered almonds (8 oz.), 2 cups chopped walnuts (8 oz.), 3 cups sifted all purpose flour, 1/2 tsp salt, 2 tsp baking powder, (reduce to 1 1/2 tsp in high altitude)1 cup (2 sticks) butter, 2 cups sugar, 6 eggs, 1/2 cup of brandy or orange juice. (I use brandy and also brush it on top after baking and once a week for about a month)

Directions:

1.  Grease a 10" tube pan and line with parchment paper; grease the paper

2.  Drain syrup from watermelon rind.  Cut rind into tiny slivers.  Cut the candied cherries in half;  chop pineapple.  Combine watermelon slivers, cherries, pineapple, raisins, walnut and almonds in a very large bowl. (even a roaster will work)

3.  Sift flour, baking powder into a large bowl.  Sprinkle 1/4 cup of mixture over fruits to coat then - toss.

4.  Using a mixer, beat the butter, sugar and eggs in a large bowl at high speed for 3 minutes until fluffy.

5.  Stir in flour mixture alternately with brandy or orange juice , beating after each addition until the batter is quite smooth.

6.  Pour batter over prepared fruits and nuts and folk just until well blended.  Spoon mixture into prepared cake pans.

7.  Bake in a slow oven at 300 degrees for 2 hours for a 10" tube pan or only 55-60 minutes in the mini foil pans.

 The top springs back when lightly pressed with fingertip when done.  Cool on wire rack, loosen around edge and tube with knife and turn onto wire rack.  Peel off parchment paper.  Cool completely and sprinkle with brandy.  Wrap in heavy foil and store for at least 1 week. You can brush on more brandy on top once a week while letting them "season".

OR THIS OPTION:  You can bake about 8 in mini foil pans and leave them in them but be sure and buy the ones that come with plastic lids as that makes it easy!  I put a piece of butter parchment paper in each tin from side to side.  (will only bake 55-60 minutes)

I hope you can join my tea time

 blog party below and
I am sharing too at:
Tuesday Cuppa Tea
Home Sweet Home

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