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Dark Fruit Cake Recipe
|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)|
Serving size: Complete recipe
Calories 10755 Calories from Fat 2726
% Daily Value*
Total Fat 313 g481.3%
Saturated Fat 106.8 g534.2%
Trans Fat 0 g
Cholesterol 1208.8 mg
Sodium 3850.7 mg160.4%
Total Carbohydrates 1979 g659.5%
Dietary Fiber 84.7 g338.6%
Sugars 1459 g
Protein 123 g246.8%
Vitamin A 118.6% Vitamin C 232.6%
Calcium 236.5% Iron 273.4%
*Based on a 2000 Calorie diet
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.