Table of Contents
Gather the ingredients. Place candied fruit, ginger, raisins, currants, cherries, walnuts or lemon rind, orange marmalade, lemon juice, brandy or orange juice, and vanilla and almond extracts in a large bowl; toss well, cover and let stand overnight at room temperature. Grease, then line the bottom of a 10-inch tube pan with wax paper.
Famously indestructible, a fruitcake has withstood a century in the coldest, windiest, and driest place on Earth. Conservators with the New Zealand-based Antarctic Heritage Trust recently found the 100-year-old dessert in Antarctica ‘s oldest building, a hut on Cape Adare. (See ” Electrifying Photos of the Early Age of Antarctic Exploration .”)
This is truly the king of fruit cakes. I ice it and use it as my Christmas cake every year, and un-iced throughout the year! My father-in-law claims it is the best fruit cake he has ever eaten (he’s 75 and eaten a few!) and my husband and 3 year old go mad for it. It freezes perfectly, even if its iced, so no need to worry about the size of it.
Stir in the fruit juices. Line a cake pan with three thicknesses of paper, cut to fit bottom and sides. Grease the paper with unsalted fat, preferably oil, as butter has a tendency to make things stick, owing to the salt in it. Let stand 24 hours to ripen before baking.
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