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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare fruit and nuts before you make the cake. | 2. Put in a large bowl and pour brandy over. | 3. Mix well. | 4. Let stand at room temperature for at least 8 hours. | 5. Put 1/4 c sugar in a heavy skillet. | 6. Heat over moderate heat stirring constantly until melted and brown. | 7. Remove from heat and stir in boiling water gradually (be careful of steam). | 8. Return to low heat and stir just until any lumps of sugar are melted. | 9. (do not boil) Remove from stove and immediately pour into a cup or bowl so cooking ceases. | 10. Cool. | 11. Generously grease a set of pans (1 ea- 8" sq, 6" sq, 4" sq) and line with heavy greased brown paper. | 12. Sift together flour, salt, and spices, and sift one cup of mixture over fruit/nut mixture. | 13. Toss together so fruit is coated. | 14. Cream together butter and sugar thoroughly. | 15. Add eggs one at a time, beating well after each addition (most of the mixing can be done with an electric mixer- but batter must be transferred to a very large bowl). | 16. Blend in dry ingredients alternately with the mixture of grape juice and cooled caramel mixture. | 17. Add fruit/nut mixture and blend thoroughly (Hands are the easiest) Preheat oven to 300F. | 18. Place a pan of hot water in the bottom of the oven. | 19. Put batter in prepared pans using following amounts: 8"- 10 cups, 6"- 5 cups, 4"- 2 cups (or 2/3 full). | 20. Cooking times- 8" in 4 hours, 6"- 3 1/2 hours, 4"- 2 1/2 hours. | 21. Test for doneness with a tooth pick. | 22. Remove cakes from pans, cool thoroughly. | 23. Strip off paper, wrap in cheesecloth. | 24. Wet with brandy (or dark rum). | 25. Wrap in heavy duty aluminum foil. | 26. Store for at least 2 weeks in a cool place (Longer is better). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
water	1/4	cup	boiling	0.0	0.0	0.0	0.0
currant	2			141.12	34.4512	3.136	0.9184
sultana raisin	1			100.8669	0.0	22.4401	0.5667
raisin	2	lbs	seedless	2739.7012	721.3942	30.7536	4.1731
peel	1	lb	chopped mixed candied	213.1887	72.5749	6.8039	1.3608
cherry	3/4	halved	candied	-	-	-	-
almond	1/2	lb	blanched slivered	2004.8807	0.0	0.0	226.7965
brazil nut	1/4	lb	slivered	100.8669	0.0	22.4401	0.5667
lemon	2	teaspoons	grated rind	2.5617	0.8233	0.0972	0.0265
purpose flour	7	cups	sifted	100.8669	0.0	22.4401	0.5667
salt	1 1/2	1/2		-	-	-	-
cinnamon	1 1/2	1/2		-	-	-	-
clove	1	teaspoon		5.754	1.3761	0.1254	0.273
nutmeg	1 1/2	1/2		17.325	1.6266	0.1927	1.1982
allspice	1	teaspoon		4.997	1.3703	0.1157	0.1651
butter	2 2/3	cups		3648.0	167.61599999999999	113.984	307.2
sugar	2 3/4	cups		201.495	50.398999999999994	0.0	0.0
egg	12			858.0	4.32	75.36	57.06
brandy	1/2	cup		100.8669	0.0	22.4401	0.5667
grape juice	1/3	cup	bottled	50.6	12.456	0.312	0.1096

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.