St. Francis Dark Fruit Cake
|Chopped mixed candied fruit||1 Pound (3 Cups)|
|Whole candied cherries||1 Cup (16 tbs)|
|Golden raisins||1 Cup (16 tbs)|
|Sweet sherry wine||1 Cup (16 tbs)|
|Butter||1 Cup (16 tbs), softened|
|Packed brown sugar||1 Cup (16 tbs)|
|Pecan halves||1 Cup (16 tbs)|
|Slivered almonds||1 Cup (16 tbs)|
|Unsifted flour||2 1⁄3 Cup (37.33 tbs)|
|Ground chocolate||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Light corn syrup||4 Tablespoon|
Soak mixed fruit, cherries and raisins in sherry overnight.
Cream butter, gradually adding brown sugar.
Beat in eggs, one at a time.
Stir in fruit and sherry mixture, pecans and almonds.
Sift flour with Ground Chocolate, baking powder, salt and spices.
Gradually stir dry ingredients into fruit mixture.
Line 2 (9 by 5-inch) loaf pans with lightly greased waxed paper.
Divide batter into prepared pans.
For miniature fruit cakes, fill greased muffin cups about 2/3 full.
Decorate tops with additional candied cherry halves and nuts, as desired.
Bake at 275°F for about 2 hours for loaves and 1 hour for individual cakes or until dry when tested with a toothpick.
For surface glaze, brush with corn syrup immediately after removing from oven.
Cool cakes on wire rack.
Remove from pans.
Wrap fruit cakes in cloth dampened with additional sherry.
Overwrap with foil or place in tight metal container.
Fruit cakes should age 1—4 weeks for mellow flavor.
For best results, chill cakes before slicing.