gateau-aux-fruits-des-fetes



Fruitcake for the Holidays

Original recipe by Amanda Daigneault-Ponton - 1869-1959,
mother of Marie Ponton (Asselin, Besner-1911-2008)



Ingredients:

  • 1 pound (454g) of walnuts
  • 4 pounds (1814g) of Sun Maid raisins
  • 1 pound (454g) of currants
  • 4 ounces (113g) of alcohol (rum, brandy or wine)
  • 12 eggs
  • 2 cups (400g) of sugar
  • 1 pound (454g) of butter (no margarine)
  • 2-3 ounces (57g - 85g) of maraschino cherry juice
  • ½ pound (227g) of fruit peels
  • 1 box (20 ounces / 567g) of pineapple pieces
  • ½ tsp of salt
  • 6 cups (750g) of flour
  • 2 tbsp of baking powder
  • 1 jar (16 ounces / 454g) of RED glazed cherries
  • 1 jar (16 ounces / 454g) of GREEN glazed cherries


Preparation:


A

  • 1 pound (454g) of walnuts
  • 4 pounds (1814g) of Sun Maid raisins
  • 1 pound (454g) of currants
  • 4 ounces (113g) of alcohol (rum, brandy or wine)
  • Soak the fruits in alcohol for 12 hours, stirring 2 - 3 times

B

  • 12 eggs
  • 2 cups (400g) of sugar
  • 1 pound (454g) of butter (no margarine), creamed
  • 2-3 ounces (57g - 85g) of maraschino cherry juice
  • ½ pound (227g) of fruit peels
  • 1 box (20 ounces/567g) of pineapple pieces, without the juice; cut into 4 (1 cm)
  • ½ tsp of salt
  • 6 cups (840g) of flour
  • 2 tbsp of baking powder
  • Beat the eggs, add the sugar slowly, then the butter, the fruits, and finally the sifted dry ingredients

C

  • 1 jar (16 ounces/454g) of red glazed cherries
  • 1 jar (16 ounces/454g) of green glazed cherries
  • Select a 4-liter glass dish (10 x 15 inches)
  • Line the dish with 2 well-buttered brown papers, extending the edge by 1½ inches
  • Pour ⅓ of the batter, add a layer of cherries, ⅓ of the batter, 1 layer of cherries, and then the rest of the batter. Level out
  • Cover with a well-fitted and stapled brown paper, buttered on the inside

D

  • Bake at low heat (250°F). After three hours, cover the dish with a damp cloth.
  • Check the baking with a toothpick. The baking lasts 4 to 6 hours

E

  • Let cool, unmold, cut into 3 or 4 large pieces
  • When cooled, wrap in 2 layers of wax paper and one layer of aluminum
  • Store for several months in a cool place, and not in the refrigerator
  • You can wrap it in cheesecloth soaked in alcohol to keep it longer


Read Jehane Benoit (page 642, for general remarks on fruitcakes).
ATTENTION, this recipe has been doubled, and now yields a 17 pound cake

P. 642 from Jehane Benoit's book

fruitcake-for-the-holidays





Amanda Daigneault-Ponton et Richard Asselin 1942

Amanda Daigneault-Ponton et Richard Asselin 1942

Ananda Ponton

Ananda Ponton

desserts