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Vintage Cake Recipes

    • 181 posts
    August 25, 2016 6:22 PM EDT

    Post your Vintage Cake Recipes!

    • 181 posts
    August 25, 2016 6:24 PM EDT

    Classic Old Fashioned Fruit Cake

    1-1/2 cups raisins
    1-1/4 cups dried currants
    4 ounces pitted dates, chopped
    1/2 cup halved red maraschino cherries, drained
    1/2 cup chopped citron
    1 cup chopped walnuts
    1 cup chopped pecans
    2-1/2 cups sifted flour
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    5/8 cup butter or margarine
    1 cup sugar
    1 tablespoon light corn syrup
    1/2 cup red currant jelly
    3 eggs
    1/2 cup orange juice

    1 tablespoon light corn syrup
    1/8 cup sugar
    1/8 cup water
    2 teaspoons lemon juice

    Combine raisins, currants, dates, cherries, citron, walnuts and pecans in 3-quart or larger mixing bowl. Set aside.

    Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.

    Cream together butter (or margarine) and 1 cup sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Beat in 1 tablespoon light corn syrup and currant jelly. Add eggs, one at a time, beating well after each addition.

    Add dry ingredients alternately with orange juice to creamed mixture, beating well after each addition, using electric mixer at low speed. Pour batter over fruit/nut mixture and mix well with wooden spoon. Spread batter in a greased 10-inch tube pan.

    Bake at 275 degrees F. for 2 hours or until cake tester or wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 (ten) minutes. Remove from pan.

    Combine 1 tablespoon light corn syrup, 1/8 cup sugar, water and lemon juice in small saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat; cool 5 minutes. Brush syrup over warm fruitcake. Cool completely.

    To store: Wrap cooled fruitcake in aluminum foil and store in cool dry place for 1 to 2 months.