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Dick's Fruit Cake

By Dick Leusch · Originally from Aunt Laura's 2003 cookbook

Leusch · Desserts

Ingredients

  • 1 and 1/2 Pounds Light Brown Sugar, packed
  • 10 Eggs, separated
  • 6 Cups All-Purpose Flour
  • 3 and 1/2 Teaspoons Baking Powder
  • 1 Teaspoon Cinnamon
  • 3/4 Cup Whole Milk
  • 1/2 Cup Brandy
  • 1/2 Pound Dark Raisins
  • 1/2 Pound Dried Orange Peel
  • 1 Pound Candied Mixed Fruit
  • 1/2 Pound Red Cherries
  • 1/2 Pound Dates, chopped
  • 1 Pound Butter
  • 1/2 Cup Molasses
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Ground Cloves
  • 1/2 Teaspoon Ground Nutmeg
  • 3/4 Teaspoon White Vinegar
  • 1/2 Cup Dry White Wine
  • 1/2 Pound Golden Raisins
  • 1/2 Pound Dried Lemon Peel
  • 1 Pound Pineapple
  • 2 and 1/2 Cups Walnuts, chopped
  • Slivered Almonds, for garnish

Method

  1. Cream butter and sugar.
  2. Add egg yolks and molasses and beat well.
  3. Sour the milk with the vinegar.
  4. Sift the flour with the baking soda, baking powder, cloves, and nutmeg.
  5. Mix the flour mixture alternately with the sour milk slowly into the creamed mixture.
  6. Beat the egg whites until stiff.
  7. Toss the raisins, orange peel, lemon peel and mixed fruit with flour to coat them.
  8. Fold in the floured fruit, brandy, wine and egg whites to the batter.
  9. Pour into a large buttered Angel Food pan or for smaller cakes, 1 pound loaf pans.
  10. Decorate top with Almonds, pineapples and cherries.
  11. Bake the large cake at 300 degrees for 2 and 1/3 hours.
  12. The 1 pound cakes should be baked for 1 and 1/4 hour at 300 degrees.