Ingredients Jump to Instructions ↓

  1. 1 cup butter

  2. 1 cup sugar

  3. 2 eggs

  4. 1/2 cup milk

  5. 1-3/4 cups currants

  6. 1-1/4 cups mixed candied citrus peel

  7. 1/2 grated nutmeg pod

  8. 1 cup slivered almonds

  9. 1 lemon, zest and juice

  10. 1-1/4 cups flour Dry sherry for sprinkling

Instructions Jump to Ingredients ↑

  1. Preparation: Generously grease and line with parchment paper an 8-inch round pan, or grease and flour a 5-cup ring mold; set aside. Cream the butter and gradually add the sugar, beating until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Add the milk. In a separate bowl, combine the currants , candied peel, nutmeg , almonds , and lemon zest with 3/4 cup of flour. Add the remaining cup of flour and lemon juice to the egg batter; mix well. Fold in the fruit and nut mixture. Pour into a prepared pan and bake in a 300-degree F oven for 2 hours or until a fine skewer inserted into the fruitcake comes out clean. Loosen the edges of the cake from the pan or mold with a knife and allow to cool on a wire rack before unmolding. Sprinkle the cake with a little sherry , allow to cool completely. Wrapped well and refrigerated, it will keep for several weeks. Yield: 1 fruitcake The Author says: "This mildly spicy fruitcake can be served sliced thin and toasted as an accompaniment to spiced tea, or just plain. To present this gift, sprinkle the cake with dry sherry, brush with heated apricot or peach preserves, and decorate with pecans , almonds, and slivers of dried apricots. Surround with fresh mint or place on a doily-covered platter." --Emily Crumpacker Recipe Source: Seasonal Gifts from the Kitchen by Emily Crumpacker (Wm. Morrow & Co, Inc) Reprinted with permission.


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