Dark Fruit Cake Recipe
The dark fruitcake is a rich and heavily loaded fruitcake that is baked with sugar spice and eveything nice. Baked with an assortment of spices and fruits along with brown sugar, the dark fruitcake is also filled with california walnuts. Sweetened with grape juice, this is a must try dessert cake recipe that will be a hit with any family
Ingredients
3 1/2 cups (11/2 pounds) mixed diced fruits and peels for fruitcake
1 1/4 cups (8 ounces) dark seedless raisins
1 1/4 cups (8 ounces) light seedless raisins
1 cup (4 ounces) chopped
California walnuts
1 cup (4 ounces) chopped pecans
3 cups sifted enriched flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 cup shortening
2 cups brown sugar
4 large eggs (1 cup)
3/4 cup grape juice
Directions
Mix fruits and peels, raisins, and nuts.
Sift together flour, baking powder, salt, and spices; sprinkle 1/4.
CUP over fruit mixture, mixing well.
Thoroughly cream shortening and sugar; beat in eggs, one at a time.
Add dry ingredients to creamed mixture alter-nately with grape juice, beating smooth after each addition.
Pour over fruits; mix well.
Line two 8 1/2x41/2x2 1/2 inch loaf pans with paper, allowing 1/2, inch to extend above all sides.
Pour batter into pans, filling 3/4 full; do not flatten.
Bake in very slow oven (275°) 3 to 3 1/2 hours or till done.
(Have pan of water on bottom shelf of oven.)
Cool in pans, then turn out.
If desired, wrap cakes in cheesecloth and moisten on all sides with brandy or wine.
Wrap in foil and store in refrigerator or cool place for 3 to 4 weeks, moistening again once a week.
Or bake in five 51/2x3x2 1/4 inch loaf pans at 300° for 2 to 2 1/2 hours or till done.
Sift together flour, baking powder, salt, and spices; sprinkle 1/4.
CUP over fruit mixture, mixing well.
Thoroughly cream shortening and sugar; beat in eggs, one at a time.
Add dry ingredients to creamed mixture alter-nately with grape juice, beating smooth after each addition.
Pour over fruits; mix well.
Line two 8 1/2x41/2x2 1/2 inch loaf pans with paper, allowing 1/2, inch to extend above all sides.
Pour batter into pans, filling 3/4 full; do not flatten.
Bake in very slow oven (275°) 3 to 3 1/2 hours or till done.
(Have pan of water on bottom shelf of oven.)
Cool in pans, then turn out.
If desired, wrap cakes in cheesecloth and moisten on all sides with brandy or wine.
Wrap in foil and store in refrigerator or cool place for 3 to 4 weeks, moistening again once a week.
Or bake in five 51/2x3x2 1/4 inch loaf pans at 300° for 2 to 2 1/2 hours or till done.
