Recipe: Fruitcake (re: Wedding Fruit Cake for 150)

Fruticake served at weddings is "coffee and cake" sizings ie 1 inch x 1 inch "fingers" of cake [definitely not slices]

One 12-inch square cake will serve 144 people [generally speaking, 10-20% people will not eat fruitcake, but you cannot count on it]

FRUITCAKE
Makes one (12-inch) cake
14lbs approx cooked weight

3 lb currants
1 lb 2 oz sultanas
1 lb 2 oz raisins
12 oz glace cherries. chopped*
9 oz mixed peel, chopped*
lemon rind from 2 lemons, grated*
alcohol (for soaking fruits)
1 lb 13 oz plain flour
3 tsp ground cinnamon (optional)
1 1/2 tsp mixed spice (apple pie spice)
1 lb 12 oz butter
1 lb 12 oz brown sugar
2 tbsp black treacle (molasses - not bitter)
14 large eggs
9 oz blanched almonds, chopped
8 tbsp Brandy (added after cooking)

Pre-soak fruits in some alcohol.

Preheat oven 300 degrees F. Line a 12-inch baking pan with 2 layers of waxed paper or parchment.

Sift flour and spices together.

Cream the butter, sugar, and treacle together until light. Add the eggs one by one, beating until combined.. Stir in flour mixture [use a clean hand, wooden spoon or spatula - large amount]. Add the fruit and almonds, mixing well. Place batter into the tin, leveling & smoothing the top with the back of a spoon or wet hand.

Bake for 6 hours at approximately 300 degrees F. Check for doneness using a skewer.

Remove and poke holes in cake to douse with brandy, rum, or sherry.

When cold, remove from an and then wrap in more paper, plastic wrap then aluminium foil. Store in a cool dry place.

*Points: not candied fruits, please .. not citron peel either .. maraschino cherries, drained and dried off, instead of glacee if necessary