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Dark Fruit Cake

Holidaycooking's picture
Ingredients
  All purpose flour 3 Cup (48 tbs)
  Baking powder 2 Teaspoon
  Ground cinnamon 2 Teaspoon
  Salt 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Diced mixed candied fruits and peels 16 Ounce (1 Package, 2 1/2 Cup)
  Raisins 15 Ounce (1 Package, 3 Cup)
  Candied red cherries 8 Ounce (1 Package, 1 1/2 Cup Candied Whole Red Cherries)
  Pitted whole dates 8 Ounce, snipped (1 Package, 1 1/9 Cup)
  Slivered almonds 1 Cup (16 tbs)
  Pecan halves 1 Cup (16 tbs)
  Candied pineapple 1⁄2 Cup (8 tbs), chopped
  Eggs 4
  Packed brown sugar 1 3⁄4 Cup (28 tbs)
  Orange juice 1 Cup (16 tbs)
  Butter/Margarine 3⁄4 Cup (12 tbs), melted and cooled
  Light molasses 1⁄4 Cup (4 tbs)
Directions

In a bowl stir together flour, baking powder, cinnamon, salt, nutmeg, allspice, and cloves.
Add fruits and peels, raisins, cherries, dates, almonds, pecans, and pineapple; mix till well coated.
Beat eggs till foamy.
Gradually add brown sugar.
Add orange juice, butter or margarine, and molasses; beat till blended.
Stir the egg mixture into fruit mixture.
Grease one 6x3x2-inch loaf pan, one 8x4x2-inch loaf pan, and one 10x3 1/2 x 2 1/2 inch loaf pan.
Line bottom and sides of pans with brown paper; grease paper.
Turn batter into pans, filling each about 3/4 full.
Bake in 300°F oven for 1 1/2 hours for 6 x 3 x 2-inch pan and 2 hours for two other pans or till cakes test done.
Cover all pans with foil after 1 hour of baking.
Cool on wire rack; remove from pans.
Wrap in wine-, brandy-, or fruit juice-moistened cheesecloth.
Overwrap with foil.
Store in refrigerator.
Remoisten cheesecloth as needed if cakes are stored over 1 week.

Recipe Summary

Difficulty Level: 
Bit Difficult
Method: 
Baked
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Servings: 
22

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