Wednesday, December 20, 2017

COLONIAL FRUITCAKE for "Friends Sharing Tea"

Merry Christmas blogging friends.
This week, I was excited to 
find some
 red Nandina berries in my
yard to add to my wreath!

This week I am sharing a Historic Colonial Fruitcake I made yesterday.  Well.... not exactly.  This project should have been
 done but I am still waiting for my watermelon pickles to arrive.
  So I am reposting photos
 from 2 years ago:

  This recipe came from Family Circle Magazine back in 1978 and featured
 all different historic fruit cake recipes. 

I know there are a lot of jokes out there about fruit cakes but I think this one is delicious and the brandy gives great flavor.

The most interesting ingredient
 here are the 
Watermelon Rind Pickles.

Here is the recipe:


Pickled watermelon rind was called American citron in the 18th century.  It adds its special flavor to this chock-full-of-fruits cake.  Bake this cake at 300 degrees for 2 hours if using a 10" tube pan or if  making these using eight 4 1/2 x 2 1/2 x 1 1/2" loaf pans.

Here are the ingredients:  2 jars (10 oz. ea) pickled watermelon rind - drained, 1 carton (8 oz.) candied red cherries, 1 carton (8 oz.) candied pineapple, 1 -15 oz, box golden raisins, 2 cups slivered almonds (8 oz.), 2 cups chopped walnuts (8 oz.), 3 cups sifted all purpose flour, 1/2 tsp salt, 2 tsp baking powder, (reduce to 1 1/2 tsp in high altitude)1 cup (2 sticks) butter, 2 cups sugar, 6 eggs, 1/2 cup of brandy or orange juice. (I use brandy and also brush it on top after baking and once a week for about a month)

1.  Grease a 10" tube pan and line with parchment paper; grease the paper
2.  Drain syrup from watermelon rind.  Cut rind into tiny slivers.  Cut the candied cherries in half;  chop pineapple.  Combine watermelon slivers, cherries, pineapple, raisins, walnut and almonds in a very large bowl. (even a roaster will work)
3.  Sift flour, baking powder into a large bowl.  Sprinkle 1/4 cup of mixture over fruits to coat then - toss.
4.  Using a mixer, beat the butter, sugar and eggs in a large bowl at high speed for 3 minutes until fluffy.
5.  Stir in flour mixture alternately with brandy or orange juice , beating after each addition until the batter is quite smooth.
6.  Pour batter over prepared fruits and nuts and folk just until well blended.  Spoon mixture into prepared cake pans.
7.  Bake in a slow oven at 300 degrees for 2 hours for a 10" tube pan or only 55-60 minutes in the mini foil pans.

 The top springs back when lightly pressed with fingertip when done.  Cool on wire rack, loosen around edge and tube with knife and turn onto wire rack.  Peel off parchment paper.  Cool completely and sprinkle with brandy.  Wrap in heavy foil and store for at least 1 week. You can brush on more brandy on top once a week while letting them "season".

OR THIS OPTION:  You can bake about 8 in mini foil pans and leave them in them but be sure and buy the ones that come with plastic lids as that makes it easy!  I put a piece of butter parchment paper in each tin from side to side.  (will only bake 55-60 minutes)

I hope you can join my tea time
 blog party below and
I am sharing too at:
Tuesday Cuppa Tea
Home Sweet Home


Marilyn Miller said...

Love fruitcake and this sounds delicious! Also love the addition of the red berries on your wreath. Now I will go back and link to you today. Thanks for already visiting me this morning.

[email protected] Rose Chintz Cottage said...

Hi Bernideen! I loved your wreath before the berries but the berries give a nice pop of colour. Your Colonial fruitcake sounds delicious and I like how it is baked in all those little tins. I have always baked my cakes in a 10inch tube pan which looks pretty when standing on a plate but it's not so easy to cut and wrap to give as a gift. Next year, I think I will try baking at least one in those little tins. It would be so much easier and prettier to wrap up and give as gifts. Your Christmas teacups look beautiful arranged in a circle on the festive quilt/tablecloth. Thank you for hosting your lovely party and may you and your loved ones enjoy a Happy and Blessed Christmas!

Louca por porcelana said...

Your cakes look yummy!That garland is stunning...Love the crocheted doilies and the pretty angels.Your teacups are just fabulous,love them so much!Thanks for hosting!

Curtains in My Tree said...

I have always loved fruit cakes even when I was very young, my grandmother always bought a fruit cake in a round tin I think baked by Manor House bakeries this was back in 1950-1960's

Funny my oldest daughter sent me a fruit cake in my birthday box.
I know your fruit cakes will be delicious and very special.
You are a POWER HOUSE in your kitchen

ellen b. said...

That really looks like a great Fruit Cake recipe! Merry Christmas to you and yours!

Ruth W said...

Hi Bernideen! The Nandina is a perfect addition! Well, I have certainly never heard of pickles in a fruitcake! I like it but my husband never has. We just had a Dundee cake which he will eat if it also includes ice cream, but not still his favorite. Always love hearing something new!
Thanks for hosting, and for linking to Tuesday Cuppa Tea. Happy week before Christmas!


I am in love and envious of that gorgeous teacup collection!
Thank you for hosting dear friend. Love the fruitcake too.
Wishing you and yours a very Merry Christmas.

Vee said...

The red berries make your beautiful wreath pop! Sometimes I like fruit cake... 🙂

[email protected] Kitty's Kozy Kitchen said...

I love fruitcake, Bernideen, and made some fruitcake bars the other day, which were very tasty. Your circle of Christmas teacups is beautiful. Do you have a favorite one? Thank you for hosting your lovely tea party for all of us to enjoy. Merry Christmas to you, dear friend!

thel day said...

I love your collection of Christmas tea cups Bernideen. Your fruit cake looks so delicious. I have never baked fruit cake. My Mom did every yr. Maybe next year I'll try to bake one. Thanks for hosting this lovely tea party.
Have a Blessed Christmas. xo

Margie said...

This is the first time that I've heard of watermelon pickles. Interesting! I admit that I was not a fan of fruitcake when I was younger, but I enjoy it now. Thanks for hosting and sharing your tasty recipe. Merry Christmas!

handmade by amalia said...

The fruit cakes look wonderful, Bernideen. Happy Holidays!

Jean | said...

Bernideen, thank you for taking time out to host the tea time! Love your fruitcakes - my mother and I used to make little loaves. But in recent years I've gone to just making one or two big ones.