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Brown Sugar Fruit Cake

Chef.at.Home's picture
Ingredients
  Brown sugar 3⁄4 Cup (12 tbs), firmly packed
  Eggs 2
  Flour 2 Cup (32 tbs), sifted
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Powdered cinnamon 1 Teaspoon
  Allspice 1⁄2 Teaspoon, powdered
  Powdered mace 1⁄2 Teaspoon
  Powdered cloves 1⁄4 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Lemon peel 1⁄2 Teaspoon, grated
  Seedless raisins 3⁄4 Cup (12 tbs), chopped
  Dried currants 3⁄4 Cup (12 tbs)
  Citron 1⁄2 Cup (8 tbs), sliced
  Butter/Margarine 2⁄3 Cup (10.67 tbs)
Directions

1. Start oven, set at Moderate, 325° F. Rub a 9-inch deep square baking pan with margarine or shortening; line with heavy waxed paper and rub the paper with margarine or shortening.
2. Beat the butter or margarine until soft; gradually add the sugar and beat until creamy. Add the eggs, 1 at a time, beating well after each addition.
3. Sift 1 3/4 cups of the flour with the baking soda, salt and spices; combine the milk with the molasses and lemon extract.
4. Add the dry ingredients alternately with the milk mixture to the creamed mixture, beating well after each addition. Sprinkle the remaining 1/4 cup sifted flour over the fruit.
5. Pour a layer of cake batter into the baking pan; sprinkle with a layer of the fruit; continue, repeating layers until all is used.
6. Bake 1 1/4 hours. After the first half hour of baking, cover the baking pan with paper so the cake does not brown too much.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Cook Time: 
75 Minutes

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