Dark Fruit Cake Recipe
Ingredients
| All purpose flour | 3 Cup (16 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 | |
| 1 16-ounce package diced mixed candied fruits and peels | ||
| 1 15-ounce package raisins | ||
| 1 8-ounce package whole red candied cherries | ||
| 1 8-ounce package pitted dates, snipped | ||
| Slivered almonds | 1 Cup (16 tbs) | |
| Pecan halves | 1 Cup (16 tbs) | |
| Candied pineapple | 1/2 Cup (16 tbs), chopped | |
| Eggs | 4 standard | |
| Packed brown sugar | 1 3/4 Cup (16 tbs) | |
| Orange juice | 1 Cup (16 tbs) | |
| 3/4 cup butter or margarine, melted and cooled | ||
| 1/4 cup light molasses | ||
Directions
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 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 at 300° till a wooden pick inserted in center comes out clean, about 1 1/2 hours for 6x3x2-inch pan and about 2 hours for two other pans.
Cool on wire racks; remove from pans.
Wrap in wine-, brandy-, or fruit juice-moistened cheesecloth.
Overwrap with foil.
Store in refrigerator.
Remoisten cheese cloth as needed if cakes are stored more than one week.
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 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 at 300° till a wooden pick inserted in center comes out clean, about 1 1/2 hours for 6x3x2-inch pan and about 2 hours for two other pans.
Cool on wire racks; remove from pans.
Wrap in wine-, brandy-, or fruit juice-moistened cheesecloth.
Overwrap with foil.
Store in refrigerator.
Remoisten cheese cloth as needed if cakes are stored more than one week.
Chef
