A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). steep this gently twenty or thirty minutes, not boiling hot; the fruit should be well floured; if necessary add flour after the fruit is in; butter a sheet of paper and lay it in the pan.
✨ Vintage Recipe
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Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
Three pounds dry flour
one pound sweet butter
one pound sugar
three pounds stoned raisins
two pounds currants
three-quarters of a pound sweet almonds blanched
one pound citron
twelve eggs
one tablespoonful allspice
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one teaspoonful of soda dissolved in a tablespoonful of water
Original Instructions
1
steep the spices gently twenty or thirty minutes in the molasses, not boiling hot
2
beat the eggs very lightly
3
put the fruit in last, stirring it gradually
4
also add a teaspoonful of soda dissolved in a tablespoonful of water
5
the fruit should be well floured
6
if necessary add flour after the fruit is in
7
butter a sheet of paper and lay it in the pan
8
Lay in some slices of citron, then a layer of the mixture, then of citron again, etc., till the pan is nearly full
9
Bake
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
Flouring the dried fruit prevents it from sinking to the bottom by creating friction that suspends it in the dense batter. The molasses serves as an acid medium to bloom the spices, releasing their essential oils for maximum flavor. The combination of wine and brandy inhibits gluten development and adds moisture, while the high ratio of fat to flour creates a tender, long-keeping crumb that improves with age as flavors meld.
Make Ahead
Traditional fruitcake actually improves with age. After baking and cooling completely, wrap the cake in cheesecloth soaked in brandy or wine, then wrap tightly in plastic wrap and aluminum foil. Store in a cool, dark place for 2-4 weeks, 'feeding' it with additional alcohol weekly by unwrapping and brushing with 2-3 tablespoons of spirits. The cake can be aged for up to 3 months this way, developing deeper, more complex flavors.
Storage
Once fully cooled, wrap the unfed cake tightly in plastic wrap, then aluminum foil. Store at room temperature for up to 2 weeks, refrigerated for up to 2 months, or frozen for up to 6 months. If aged with alcohol as described above, the cake will keep at room temperature for 3-6 months due to the preservative properties of the spirits and the low moisture content. Slice thinly to serve, as this is a very rich, dense cake.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
Traditional fruitcake actually improves with age. After baking and cooling completely, wrap the cake in cheesecloth soaked in brandy or wine, then wrap tightly in plastic wrap and aluminum foil. Store in a cool, dark place for 2-4 weeks, 'feeding' it with additional alcohol weekly by unwrapping and brushing with 2-3 tablespoons of spirits. The cake can be aged for up to 3 months this way, developing deeper, more complex flavors.
Storage
Once fully cooled, wrap the unfed cake tightly in plastic wrap, then aluminum foil. Store at room temperature for up to 2 weeks, refrigerated for up to 2 months, or frozen for up to 6 months. If aged with alcohol as described above, the cake will keep at room temperature for 3-6 months due to the preservative properties of the spirits and the low moisture content. Slice thinly to serve, as this is a very rich, dense cake.
