Swedish Fruitcake

Preparation info

  • 10 to 12

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup dried currants or seedless raisins
  • cups mixed candied fruits
  • cups sifted all-purpose flour
  • ½ teaspoon baking powder
  • 1 cup butter
  • 1 cup sugar
  • 3 eggs, separated
  • ¼ teaspoon cream of tartar
  • Fine dry bread crumbs


    1. Preheat oven to slow (300°F.).

    2. Rinse currants in cold water. Place in a saucepan, cover with water, and bring to a boil. Drain fruit and dry thoroughly in a towel.

    3. Chop candied fruits or slice thin, except the cherries, which should be left whole. Mix fruits thoroughly with one cup of the flour until coated.

    4. Sift remaining flour with the baking powder. Cream butter, gradually add sugar, and cream until light and fluffy. Add one egg yolk at a time, beating well after each addition. Stir in floured fruit mixture and sifted ingredients. Mix thoroughly.

    5. Beat egg whites for a few minutes. Add cream of tartar and continue to beat until they form moist peaks. Fold egg whites very carefully into the batter.

    6. Butter a tube pan (9 × 31½ inches) and sprinkle with fine dry bread crumbs until evenly coated, shaking off any excess. Pour cake batter into the pan. Bake for one and one-half to two hours, or until done.

    7. Cool cake for a few minutes before removing from pan. Keep for at least two days before cutting.