Fruit Cake. Mrs. A. A. Lucas. Recipe

Fruit Cake Recipe (Mrs. A. A. Lucas)

History of Fruit Cake:
Fruit cake has a long history that dates back to ancient times. The use of fruits and nuts in cakes can be traced back to ancient Egypt, where they were often used in religious ceremonies and celebrations. The Romans also enjoyed fruit cakes, although their version was more of a flat, dense, and heavy cake made with mashed figs, nuts, and barley.

During the Middle Ages, fruit cake became a popular dessert in Europe, especially during the holiday season. It was considered a symbol of wealth and luxury due to the high cost of the ingredients, including dried fruits, nuts, and spices. Fruit cake was often used as a wedding cake or given as a gift on special occasions.

In the 18th and 19th centuries, fruit cake recipes began to evolve, incorporating more refined ingredients like sugar and butter. The recipe below, created by Mrs. A. A. Lucas, showcases the richness and abundance of ingredients that have become synonymous with traditional fruit cake.

Fun Facts about Fruit Cake:
1. Fruit cakes were often aged for several weeks or even months before being consumed. This allowed the flavors to meld together and the cake to become moist and dense.
2. Fruit cakes were sometimes used as a form of currency in medieval times, as they could be preserved for long periods and offered a good source of nutrition.
3. In England, it is a tradition to have a slice of fruit cake with a cup of tea in the afternoon.
4. Some fruit cake recipes call for soaking the dried fruits in alcohol, such as rum or brandy, to enhance the flavor and preserve the cake for longer.

Mrs. A. A. Lucas's Fruit Cake Recipe:

Ingredients:
- 1 pound of brown sugar
- 1 pound of browned flour
- 3/4 pound of butter
- 1 cup of molasses
- 12 eggs
- 2 pounds of stoned raisins
- 2 pounds of currants
- 1/2 pound of citron, cut in strips
- 1/2 pound of figs, chopped fine
- 1/2 pound of almonds, chopped fine
- 2 wine glasses of boiled cider
- 2 ounces of vanilla
- 1 tablespoon of ground cinnamon
- 1 small tablespoon of ground cloves
- 1 tablespoon of ground mace
- 1 grated nutmeg
- A little pepper
- 3 teaspoons of baking powder

Instructions:
1. Preheat the oven to 300°F (150°C). Grease and flour a large cake pan or line it with parchment paper for easy removal.
2. In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
3. Add the molasses and mix well. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, combine the browned flour, baking powder, and spices (cinnamon, cloves, mace, nutmeg, and pepper). Gradually add this dry mixture to the butter and sugar mixture, mixing well after each addition.
5. Stir in the boiled cider and vanilla.
6. In a separate bowl, combine the stoned raisins, currants, citron, figs, and almonds. Toss them with a small amount of flour to prevent them from sinking to the bottom of the cake.
7. Gently fold the fruit mixture into the batter until evenly distributed.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake the cake for approximately 3 hours, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake during the last hour to prevent it from over-browning. If necessary, cover the top with aluminum foil to prevent burning.
10. Once baked, remove the cake from the oven and let it cool completely in the pan before transferring it to a wire rack.
11. Once cooled, you can enjoy the fruit cake immediately, or for even better flavor, wrap it tightly in plastic wrap and let it age for at least a week before serving.

Similar Recipe Dishes:
1. English Christmas Cake: A rich, fruit-filled cake made with similar ingredients, but often soaked in alcohol like brandy or rum. It is usually covered with marzipan and icing for a festive finish.
2. Italian Panforte: A traditional Italian fruit cake made with nuts, honey, spices, and dried fruits. It has a chewy texture and is often dusted with powdered sugar.
3. Caribbean Black Cake: A dense and moist fruit cake that is popular in the Caribbean during Christmas celebrations. It is steeped in rum for several weeks to develop a rich flavor.
4. German Stollen: A sweet bread-like fruit cake with a marzipan center, dusted with powdered sugar. It is a Christmas staple in Germany and other European countries.

Enjoy making and savoring this delicious fruit cake recipe. Happy baking!

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