Zutaten für Tom Lester's Fruitcake
- Candied Cherry
- Candied Pineapple
- Citrus Peel
- Candied Orange Peel
- Dried Fig
- Pitted Dates
- 1 cup raisins
- 1 cup currants
- 1 cup chopped pecans
- Black Walnut
- 12 large eggs
- 4 cups (8 sticks) unsalted butter
- All Purpose White Flour
- 4 cups granulated sugar
- Dark Molasses
- Baking Soda
- Ground Cinnamon
- Ground Allspice
- Ground Cloves
- 1/2 teaspoon ground nutmeg
- Vanilla Extract
- Brandy
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tom Lester's Fruitcake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Tom Lester's Fruitcake
- Preheat oven to 225°F (107°C).
- Chop 1 cup each of cherries, pineapple, citron peel, orange peel, figs, dates, raisins, currants, pecans, and walnuts. Adjust amounts to your preference.
- Place chopped fruits and nuts in a large roasting pan.
- Lightly coat the fruits and nuts with 2 cups of all-purpose flour. Set aside.
- Grease and flour 8 foil loaf pans (approximately 9x5 inches).
- In a large bowl, beat 12 large eggs.
- Set aside.
- In a separate large bowl, cream together 4 cups (8 sticks) unsalted butter and 4 cups granulated sugar until light and fluffy.
- Gradually add the beaten eggs to the creamed butter and sugar mixture, mixing well.
- Stir in 2 cups dark molasses, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground allspice, 1 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, and 2 teaspoons vanilla extract.
- Add the remaining 2 cups of flour to the wet ingredients, mixing until just combined. Add 2/3 cup brandy or whiskey.
- Pour the batter over the fruit and nut mixture. Gently fold everything together until evenly combined.
- Pack the mixture firmly into the prepared loaf pans.
- Place the pans in the oven on a baking sheet. Place a shallow pan of water on the bottom rack of the oven to create moisture.
- Bake for 3 to 4 hours, or until the tops of the cakes are cracked and a toothpick inserted comes out clean. After 1.5 hours, monitor closely. If the edges are browning too quickly, reduce the oven temperature to 200°F (93°C) and replace the water pan with a fresh one.
- Let the cakes cool completely in the pans before removing.
- Once completely cold, liberally douse the cakes with brandy or whiskey (Tom Lester famously used a whole gallon!).
- Wrap each cake individually in wax paper, then aluminum foil, and finally in newspaper.
- Store in a cool, dark place for at least 1 month to allow the flavors to meld. The alcohol will mellow significantly during this time.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
502g
Fat
81g
Carbs
57g
