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Imperial Fruit Cake
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Imperial Fruit Cake

4 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cups dark raisins
2 cups golden raisins
2 cups mixed citron and peel
2 cups red glace cherries
2 cups chunked glace pineapple
1 cup coarsely chopped walnuts
1 cup chopped pecans
2 cups whole blanched, lightly toasted almonds
1/4 cup coarsely chopped crystallized ginger
3 cups sifted all purpose flour
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2 teaspoon s salt
1 1/2 cups butter
1 1/2 cups sugar
8 eggs
1 cup brandy, sherry or orange juice, divided
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Let's Make It
1
1. Combine fruit, nuts and ginger in a very large bowl. Sift together flour, spices and salt. Cream the butter until light. Gradually beat in sugar until blended. Beat in eggs, one at a time. Gradually beat in 1/2 cup of brandy or whatever you have chosen to use. Mixture may appear curdled but this will not affect cake. Add above mixture to floured fruit mixture, stirring until completely mixed. Batter will be stiff.
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2. Turn into prepared pan. [Pan sizes and baking time at bottom.] To prepare pan, grease pan thoroughly, line completely with heavy brown paper and press in firmly. Then grease paper very well.
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3. Bake in a slow oven, 300-325°F, until deep golden brown & cake tester comes out clean. Cool in pan. When just warm pour rest of brandy or whatever you used, over cake very slowly so it will sink into the cake as you pour. Let cool in pan overnight. Remove next day and wrap in transparent wrap then in foil and store in a cool dry place. Cake should be made at least a month in advance but 3 months is better.
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Pan Size and Baking Chart
5
Pan size
6
2 bread pans - 9x5x3 --- 2 1/2 hours
7
3 loaf pans - 8 1/2x4 1/2x2 1/2 --- 1 hour 45 minutes to 2 hours
8
9 or 10 inch tube pan --- 2 to 3 1/2 hours
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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