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Extra Fruity Dark Fruit Cake

Canadian.Recipes's picture
Ingredients
  Seeded raisins 750 Milliliter (3 Cups)
  Dark seedless raisins 375 Milliliter (1 1/2 Cups)
  Halved candied cherries 300 Milliliter (1 1/4 Cups)
  Chopped candied pineapple 250 Milliliter (1 Cup)
  Currants 175 Milliliter (3/4 Cups)
  Chopped mixed candied peel 150 Milliliter (2/3 Cup)
  Rum/Brandy / sherry / fruit juice 75 Milliliter (1/3 Cup)
  All purpose flour 425 Milliliter (1 3/4 Cups)
  Cinnamon 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Packed brown sugar 250 Milliliter (1 Cup)
  Butter 125 Milliliter, softened (1/2 Cup)
  Red currant jelly 125 Milliliter (1/2 Cup)
  Eggs 4
  Almond extract 1 Teaspoon
  Pecan halves 375 Milliliter (1 1/2 Cup)
Directions

In plastic container or bowl, combine seeded and seedless raisins, cherries, pineapple, currants, peel and rum; cover and let stand overnight or for up to 2 days, stirring occasionally.
Grease 13 x 9 inch (3.5 L) cake pan; line base and sides with double thickness of brown paper.
Grease paper.
Set aside.
Stir together flour, cinnamon, salt, baking powder and nutmeg; toss 1/2 cup (125 mL) with raisin mixture.
In large bowl, beat sugar, butter and jelly until fluffy; beat in eggs, one at a time, and almond extract.
Stir in flour mixture; stir in raisin mixture and pecans.
Scrape into prepared pan, tapping pan on counter to eliminate air pockets; smooth top.
Cover pan loosely with foil, shiny side out.
Set shallow baking dish half full of boiling water on bottom rack of oven.
Bake cake on center rack in 300°F (150°C) oven for 2 to 2-1/2 hours or until cake tester inserted into center comes out clean.
Let cool in pan on rack; remove from pan and remove paper.
Cut crosswise into 6 bars. (Bars can be wrapped in plastic wrap and stored in airtight container in cool, dry place for up to 1 year.)

Recipe Summary

Cuisine: 
Canadian
Method: 
Baked
Dish: 
Cake
Occasion: 
Christmas
Interest: 
Party

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