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Nova Scotia Black Fruitcake


Ready In: 990 Minutes
Prep Time: 720 Minutes
Cook Time: 240 Minutes
Serves 4

INGREDIENTS

Nova Scotia Black Fruitcake

DIRECTIONS

  • Mix the fruits. Add rum, cover and let stand overnight.
  • Preheat the oven to 275°F. Grease one 10-inch tube pan or two 9 x 5 x 3-inch loaf pans. Line with wax paper and grease the paper.
  • Combine the fruits, the nuts and 1/2 cup of the flour.
  • Sift together the remaining flour, mace, cinnamon and baking powder. Mix the milk with the almond extract.
  • Cream the butter until smooth, adding sugars gradually. Add the eggs, mix well and add the milk mixture. Add flour mixture; mix well.
  • Pour the batter over the fruits and nuts and mix thoroughly. Fill the pans and press batter down firmly.
  • Bake tube cake about 4 hours, loaves about 3 hours. Let cakes stand 30 minutes. Turn out onto a rack and peel off the paper.
  • Wrap cooled cakes in cheesecloth soaked in the rum. Place in a crock or deep kettle and cover tightly. As the cloth dries, dribble a little of the same liquor over it. Let ripen 1 month before frosting with a layer of each of the following two frostings. When dry, spread the milk frosting evenly with Confectioners' Sugar Icing .
  •  SAVE