Dark Fruit Cake
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||2 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|
|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)|
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.