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Rich Walnut Fruit Cake

Holiday.Cook's picture
Ingredients
  Raisins 3 Cup (48 tbs), chopped (Sun Maid)
  Coarsely chopped mixed candied fruits and peels 2 Cup (32 tbs)
  Candied cherries 1 Cup (16 tbs)
  Zante currants 1 Cup (16 tbs) (Sun Maid)
  Bourbon/Orange juice 1⁄2 Cup (8 tbs)
  Butter/Margarine 1 Cup (16 tbs), softened
  Packed brown sugar 1 Cup (16 tbs)
  Eggs 6
  Unsweetened chocolate 1⁄2 Ounce, melted
  Diamond walnuts 3 Cup (48 tbs), coarsely chopped
  All purpose flour 2 Cup (32 tbs)
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1 Teaspoon
  Ground cloves 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Candied fruits 1⁄2 Cup (8 tbs) (For Garnish)
  Diamond walnut halves 1⁄2 Cup (8 tbs) (For Garnish)
Directions

In large bowl, combine fruits and bourbon; toss well to mix.
Let stand, covered, 3 to 4 hours or overnight.
In another large bowl, cream butter.
Beat in sugar until fluffy.
Beat in eggs, one at a time, until well blended.
Stir in melted chocolate.
(Mixture will appear slightly curdled.)
Combine butter mixture, fruits and walnuts.
In medium bowl, sift flour with spices, salt and soda.
Stir into fruit mixture until well blended.
Spoon batter into well-greased and floured 12-cup tube pan.
Bake in preheated 300°F oven about 2 hours and 20 minutes or until center springs back when lightly touched.
Cool completely, then remove from pan; wrap in foil and store in a cool, dry place.
Before serving, decorate with candied fruits and walnut halves.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday
Servings: 
1

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