Dark Fruit Cake Recipe
Summary
Preparation Time18 MinCooking Time20 Min
Ready In38 MinDifficulty LevelMedium
Health IndexHealthyServings12
Ingredients
| Golden Raisins package | 1 | |
| Dried apricots package | 1 , quartered | |
| Brandy | 1/3 Cup (16 tbs) | |
| Graham cracker crumbs | ||
| All purpose flour | 3 Cup (16 tbs) | |
| Granulated Sugar | 2/3 Cup (16 tbs) | |
| 2/3 cup packed dark brown sugar | ||
| Ground cinnamon | 2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Shortening | 1 1/3 Cup (16 tbs) | |
| Eggs | 8 | |
| Orange juice | 3/4 Cup (16 tbs) | |
| 1/4 cup dark molasses | ||
| Pitted dates package | 1 , halved | |
| 1 cup candied red cherries, halved | ||
| 1 cup candied green cherries, halved | ||
| 2 cups broken pecans Brandy | ||
Directions
Place raisins and apricots in medium bowl.
Pour 1/3 cup brandy into 1-cup measure.
Microwave at High 15 to 45 seconds, or until heated.
Pour over raisins and apricots.
Set aside.
Grease two 8 x 4- or 9 x 5-in loaf dishes and one 8-cup ring cake dish.
Coat with graham cracker crumbs.
Place remaining ingredients except fruits, pecans and brandy in large bowl.
Blend at low speed of electric mixer 30 seconds, scraping bowl constantly.
Beat at medium speed 3 minutes, scraping occasionally.
Fold in fruits and pecans.
Spoon 3 1/4 cups batter into each loaf dish and remaining batter into ring cake dish.
Spread evenly.
Shield ends of loaf dishes with foil.
Microwave one loaf dish at a time.
Center dish on saucer in oven.
Microwave at 50% (Medium) 10 minutes, rotating 1/4 turn every 3 to 4 minutes.
Remove shields.
Increase power to High.
Microwave 3 1/2 to 9 1/2 minutes, or until top springs back when lightly touched and no unbaked batter appears through bottom of dish, rotating 1 or 2 times.
Let stand directly on counter 5 to 10 minutes.
Remove from loaf dish.
Cool on wire rack.
Repeat with second loaf dish.
Microwave ring cake dish at 50% (Medium) 18 to 25 minutes, or until top springs back when lightly touched and no unbaked batter appears on side, rotating 1/2 turn every 3 minutes.
Let stand directly on counter 5 to 10 minutes.
Remove from dish.
Cool on wire rack.
Brush all cakes with brandy.
Wrap in brandy-moistened cheesecloth.
Overwrap with plastic bag or foil.
Refrigerate 2 to 3 days to mellow and blend flavors.
Remoisten cheesecloth with brandy as needed.
Wrap, label and freeze no longer than 6 months.
To serve loaf fruitcake, unwrap one loaf and place on plate.
Microwave at 50% (Medium) 3 1/2 to 5 1/2 minutes.
Repeat, as desired.
To serve ring fruitcake, unwrap and place on plate.
Microwave at 50% (Medium) 5 1/2 to 8 minutes, rotating 1/4 turn every minute.
Fruitcake will still be slightly frozen.
Slice carefully.
Pour 1/3 cup brandy into 1-cup measure.
Microwave at High 15 to 45 seconds, or until heated.
Pour over raisins and apricots.
Set aside.
Grease two 8 x 4- or 9 x 5-in loaf dishes and one 8-cup ring cake dish.
Coat with graham cracker crumbs.
Place remaining ingredients except fruits, pecans and brandy in large bowl.
Blend at low speed of electric mixer 30 seconds, scraping bowl constantly.
Beat at medium speed 3 minutes, scraping occasionally.
Fold in fruits and pecans.
Spoon 3 1/4 cups batter into each loaf dish and remaining batter into ring cake dish.
Spread evenly.
Shield ends of loaf dishes with foil.
Microwave one loaf dish at a time.
Center dish on saucer in oven.
Microwave at 50% (Medium) 10 minutes, rotating 1/4 turn every 3 to 4 minutes.
Remove shields.
Increase power to High.
Microwave 3 1/2 to 9 1/2 minutes, or until top springs back when lightly touched and no unbaked batter appears through bottom of dish, rotating 1 or 2 times.
Let stand directly on counter 5 to 10 minutes.
Remove from loaf dish.
Cool on wire rack.
Repeat with second loaf dish.
Microwave ring cake dish at 50% (Medium) 18 to 25 minutes, or until top springs back when lightly touched and no unbaked batter appears on side, rotating 1/2 turn every 3 minutes.
Let stand directly on counter 5 to 10 minutes.
Remove from dish.
Cool on wire rack.
Brush all cakes with brandy.
Wrap in brandy-moistened cheesecloth.
Overwrap with plastic bag or foil.
Refrigerate 2 to 3 days to mellow and blend flavors.
Remoisten cheesecloth with brandy as needed.
Wrap, label and freeze no longer than 6 months.
To serve loaf fruitcake, unwrap one loaf and place on plate.
Microwave at 50% (Medium) 3 1/2 to 5 1/2 minutes.
Repeat, as desired.
To serve ring fruitcake, unwrap and place on plate.
Microwave at 50% (Medium) 5 1/2 to 8 minutes, rotating 1/4 turn every minute.
Fruitcake will still be slightly frozen.
Slice carefully.
Chef
