Christmas Fruit Cake
This recipe was shared by Sr. Mary Thomas from the monastery in New England.
l cup of butter
1 cup of brown sugar
1/2 cup of molasses
5 eggs
1 tbl. milk
1 1/2 tbl vanilla
2 tsp. orange extract
1/2 tsp. almond extract
2 squares chocolate melted
2 cups of flour
l tsp. mace
1 tsp. cinnamon
1/2 tsp. soda
1 pkg. seeded raisins
1 pkg. seedless raisins
1 pkg. dates
1 pkg. currants
2 oz. each of candied lemon peel, orange peel, citron and cherries.
Cream butter and sugar.
Add milk, molasses and beaten egg yolks
Tthen add beaten egg whites and extracts.
Add melted chocolate
Sift flour and spices and put aside.
Put dates and raisins through knife blade of processor, adding currants and candied fruit.
Add flour.
Put in 2 loaf pans. Bake 300 degrees for 1 hour and a half.
Let cool before removing from the pan.
Brandy Syrup:
1/2 cup water,
1/2 cup sugar,
1/4 cup brandy.
Combine and heat until simmering. Set aside to cool.
As soon as cake is taken out of oven, poke small holes into it with a toothpick. Slowly pour syrup over top of cake until cake absorbs all the liquid. After cooling, remove from pan and wrap and refrigerate until ready to frost.,
Vanilla buttercream frosting:
1 cup unsalted butter softened
1 pound confectioner's sugar
1 tbl. vanilla
2 tbl. heavy cream or milk
pinch salt
Beat the butter, sugar, vanilla, cream and salt at low speed until the sugar is moistened. Increase to medium and beat stopping to scrape down the bowl, until creamy and fluffy, about 1 1/2 minutes.
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