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Antique Fruit Cake

(1 Votes)


A truly old-fashioned dessert, fruit cake has gotten the reputation as a bad house warming gift. This wonderful, classic fruit cake recipe pays homage to the forgotten dessert. Moist and made with the finest ingredients, enjoy Antique Fruit Cake and bring it back to the dinner table.

  • 1/2 cup butter
  • 1/4 cup sugar
  • 3/4 cup raisins
  • 3/4 cup currants
  • 1/2 cup citron
  • 1/2 cup molasses
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 1/2 cup milk
  • 2 cups flour
  • 1/2 teaspoon soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon mace
  • 1/4 teaspoon cloves
  1. Preheat oven to 325 degrees F.
  2. Cream the butter and gradually stir in the sugar.
  3. Chop the seedless raisins and citron and mix them and the currants with a little of the flour.
  4. Mix the milk and molasses into the sugar and butter mixture and stir in the beaten egg yolks.
  5. Sift the flour, soda and spices together and add them to the cake mixture, stir in the flour, fruit and vanilla and fold in the stiffly beaten egg whites.
  6. Bake slowly in deep cake pans lined with oiled paper for 40 to 45 minutes.

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the instructions for putting the recipe together after the chopped fruit mixed with flour feels like there is a step missing. what kind of cake pans? is this alayer cake or what? I would really like to try the recipe if i was clear about these steps.

Hello Linda, Sorry for any confusion. This was a reader submitted recipe. We suggest a 10" round cake pan by 3" deep. I don't believe this recipe is meant to be layered, but it should fill 2 round cake pans. I hope that helps, thanks!


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