Recipe: Mrs. Child's Famous Sticky Fruitcake

Mrs. Child's Famous Sticky Fruitcake

This recipe makes 16 or more cups of fruitcake batter to fill a 16-inch angel-food cake pan 4 1/4 inches deep, or 2 (9-inch, 8-cup) loaf pans, or whatever combination and size of pans you wish, including miniature 1-cup loaf pans.

4 pounds (2 quarts) diced mixed glac ed fruit (part of this may be diced dried dates, pitted dried prunes or apricots, raisins or currants)
1 pound (2 cups) store-bought mincemeat
1 pound (1 quart) mixed unsalted whole or chopped nuts (such as walnuts, pecans, almonds, cashews, hazelnuts)
2/3 cup dark Jamaican rum 1/3 cup cognac or bourbon
1 tablespoon instant coffee (espresso suggested)
1/4 cup dark molasses
1 teaspoon ground cardamom
1/2 teaspoon each, ground: cinnamon, cloves, allspice and mace
1 1/2 teaspoons salt
3 1/2 cups all-purpose flour, divided
1 tablespoon double-action baking powder
1/2 pound (2 sticks) butter
2 cups granulated sugar
1/3 cup brown sugar
2 tablespoons vanilla
6 large eggs Optional decorations (list follows)

Combine fruit in a very large mixing bowl and add boiling water to cover; stir about 20 to 30 seconds, then drain thoroughly (this is to wash off any preservatives). Return fruit to bowl; add mincemeat, nuts, rum, cognac, instant coffee, molasses, spices and salt; stir. Cover airtight, then let macerate 12 hours or longer.

Stir half the flour into the fruit mixture; sprinkle baking powder and remaining flour over top, then stir to blend.

In the large bowl of an electric mixer, beat butter and sugars together until light and fluffy. Beat in vanilla and eggs, one at a time, beating 30 seconds after each. Blend the sugar mixture into the fruit
mixture.

Preheat oven to 275 degrees. Coat loaf pan(s) or a tube pan with butter; line the bottom with wax paper and butter wax paper. Sprinkle flour in pan(s) and turn to coat interior; tap out excess.

Pour batter into the pan(s), filling to within 1/4 inch of rim (mold any extra cake mixture in a muffin tin).
Bake on the middle rack of the oven 2 to 2 3/4 hours, or longer, depending on size and shape of pan.

The cake will rise about 1/4 inch and the top will crack in several places. The cake will be done when it shows the faintest bit of shrinkage around edge of pan in several places; a skewer plunged into the cake through a crack should come out clean (or, at most, showing a residue of sticky fruit).

Remove cake from oven and place pan on a rack to cool 20 to 25 minutes; cake should shrink a little
more from sides, showing it is ready to unmold. Turn cake upside down on rack and give it a little
shake to unmold it. Peel wax paper off bottom and turn cake carefully right side up -- you will need
some fancy maneuvering if this is a big cake, such as boards for bracing and turning.

Additional flavoring: If you want more cognac, rum or bourbon flavoring, pour a spoonful or two
over the cake two or three times as it cools.

Storing: When cool, wrap cake in plastic, then in foil and store in a cool place. Will keep for
months, and flavor will mature with age, although the cake makes delicious eating when still warm
from the oven.

Optional decorations: 1 to 1 cups apricot glaze (see note), 12 or more glac ed cherries, 12 or
more pecan or walnut halves.

Note: For apricot glaze, push apricot jam through a sieve into a saucepan and add sugar (2 tablespoons sugar per cup of strained jam). Bring to a boil and continue to boil to the thread stage (228 degrees on a candy thermometer).