Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 15. One of the earliest known cookbooks by an African American author.
This dense fruit cake relies on a high ratio of eggs to create structure that supports three pounds of dried fruit. The combination of wine, brandy, and molasses not only adds flavor but also provides moisture and helps preserve the cake through their alcohol and sugar content. The butter and sugar creaming method (though not explicitly stated in the historic recipe) creates air pockets that lighten what would otherwise be an extremely heavy batter, while the alcohol inhibits gluten development for a more tender crumb.
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Mix ingredients together
Bake
This fruit cake actually improves with age. Wrap the cooled cake tightly in cheesecloth soaked with additional brandy, then wrap in plastic wrap and aluminum foil. Store at room temperature for up to 3 months, unwrapping and 'feeding' with 1-2 tablespoons of brandy every 2 weeks. Alternatively, bake up to 1 week ahead and store wrapped at room temperature.
Store the cake wrapped tightly in plastic wrap at room temperature for up to 2 weeks, or refrigerate for up to 1 month. The high sugar and alcohol content act as preservatives. For longer storage, wrap well and freeze for up to 6 months. Thaw overnight at room temperature before serving. The cake can be served at room temperature or gently warmed.
