We have
heard that some people don't like
fruitcake.
That makes us laugh.
Every
Elf at the North Pole will tell you fruitcake is their favorite food.
The
kitchen elves have been baking all week and it smells wonderful.
We have
a magic oven that will bake 1500 cakes an hour.
Today
is the BIG day, Mrs
Claus
will cut the first fruitcakes and we will all
get
a piece with our lunch.
Santa
said we can share the recipe with
everyone
as a gift from the North Pole.
6 cups sultana raisins
3 cups dried currants
1 1/2 cups pitted dates
6 cups raisins
3 cups candied candied fruitcake
mix
1/2 pound candied cherries
2 cups chopped nuts
2 cups butter
3 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground allspice
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups white sugar
12 egg yolks
1/2 cup molasses
12 egg whites
1/2 cup grape juice
1/2 cup strong brewed coffee
DIRECTIONS
Wash and dry the raisins and
the currants. Wash, dry, pit, and chop the dates.
Chop the raisins. Slice the
cherries. Blanch the almonds, and slice them lengthwise.
Combine fruits and nuts in
large bowl.
Grease a 3 standard
Christmas cake pans or bundt pans.
Preheat oven to 275
degrees F (135 degrees C).
Sift together flour, baking
powder, soda, salt, and spices onto a piece of waxed paper.
Remove 1 cup of this flour
mixture, and combine with fruit and nuts. Mix until fruit is well coated.
Cream the butter until fluffy.
Add extracts.
Gradually add sugar, mixing
until creamy. Beat egg yolks until light and lemon-colored,
and beat into the butter mixture.
Stir in the molasses, and beat together well.
Add half of the remaining
flour mixture, and blend thoroughly.
Beat egg whites until stiff
but not dry; fold into batter.
Stir in lightly the remaining
flour mixture alternately with combined fruit juice and coffee.
Add floured fruit and nuts,
blending in until fruit is well distributed.
Turn batter into prepared
cake tins, filling each about 2/3 full and spreading batter evenly.
Bake in center of oven. Bake
small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4
1/2 hours.
Remove from oven and allow
to stand 5 minutes, then turn out on wire rack to cool.
