Total Steps
7
Ingredients
20
Tools Needed
8
Ingredients
- 5 eggs egg
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1/2 cup butter
- 1 tablespoon milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon mace
- 2 cup sifted flour
- 4 ounces walnut pieces
- 4 ounces blanched almond pieces
- 1/2 cup dark rum
- 4 ounces currants
- 1/2 pound seeded raisins
- 1 pound golden raisins
- 1 pound candied pineapple, shredded
- 1/2 pound candied cherries, halved
- 4 ounces candied orange peel, chopped
- 4 ounces candied lemon peel, chopped
- cinnamon
- almond extract
Instructions
Step 1
Mix all fruits (currants, seeded raisins, golden raisins, candied pineapple, candied cherries, candied orange peel, candied lemon peel) in a bowl. Add rum, cover and let stand overnight.
Step 2
Preheat oven to 275 degrees F. Grease or apply Pam to your chosen baking pan(s): one 10-inch tube pan or two 9x5x3 inch loaf pans or four 7 3/8 x 3 5/8 x 2 1/4 inch loaf pans. Line the pan(s) with wax paper and spray again with Pam.
Step 3
Combine the rum-soaked fruits, walnut pieces, blanched almond pieces, and 1/2 cup of the sifted flour.
Step 4
Sift the remaining flour with mace, cinnamon, and baking powder. In a separate bowl, mix milk with almond extract.
Step 5
Cream butter until smooth, gradually adding granulated sugar and brown sugar. Add eggs; mix well. Add the milk mixture, then add the flour mixture; mix well after each addition.
Step 6
Pour the batter over the fruit and nut mixture; mix thoroughly until well combined. Fill the prepared pans, pressing the batter down firmly.
Step 7
Bake the tube cake for 4 hours, large loaves for 3 hours, or small loaves for 2 1/2 hours, until nicely browned on top. Let cakes stand in their pans for 30 minutes. Turn out onto a cooling rack and peel off the wax paper.