Dark Christmas Fruit Cake Recipe
Ingredients
| Seedless raisins | 2 Pound | |
| Seeded raisins 1 lb. | ||
| Currants | 1 Pound | |
| Dates | 1 Pound, chopped | |
| Cut candied mixed fruit 1/2 lb. | ||
| Cherries | 1/2 Pound, candied | |
| Blanched almonds, chopped 1 1/2 cups | ||
| Walnuts | 1 Cup (16 tbs), chopped | |
| All-purpose flour 2 cups | ||
| Softened butter | 1 Pound | |
| Packed brown sugar | 1 1/2 Cup (16 tbs) | |
| Granulated Sugar | 1 1/2 Cup (16 tbs) | |
| Eggs | 12 Small | |
| Vanilla | 1 Teaspoon | |
| Lemon, juice and grated rind 1 | ||
| All-purpose flour 3 cups | ||
| Baking soda | 1 Teaspoon | |
| Cream of tartar | 2 Teaspoon | |
| Cinnamon | 2 Teaspoon | |
| Mace | 1 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
Directions
Combine first 9 ingredients in large bowl.
Stir to coat.
Set aside.
Cream butter with both sugars.
Beat in eggs gradually.
Add remaining ingredients in order given.
Mix well.
Add fruit mixture.
Stir to mix.
Line 3 greased 9x5 inch (22 x 13 cm) loaf pans and 1 pan 4 x 8 inch (10 x 20 cm) with greased brown paper.
Spoon batter into pans.
Bake in 275°F (140°C) oven for about 3 hours.
Stir to coat.
Set aside.
Cream butter with both sugars.
Beat in eggs gradually.
Add remaining ingredients in order given.
Mix well.
Add fruit mixture.
Stir to mix.
Line 3 greased 9x5 inch (22 x 13 cm) loaf pans and 1 pan 4 x 8 inch (10 x 20 cm) with greased brown paper.
Spoon batter into pans.
Bake in 275°F (140°C) oven for about 3 hours.
Chef
