Dutch Ginger Raisin Fruit Cake Recipe
Do you want one awesome recipe idea to attempt today? This Dutch Ginger Raisin Fruitcake is too good to be missed, so make a special note of it it. This Dutch Ginger Raisin Fruitcake when served as a Dessert will bring happiness in your dining room. Mark this Dutch Ginger Raisin Fruitcake, or else you will later regret bookmarking this recipe.
Ingredients
2 cups Sun-Maid Raisins
1/2 cup golden rum
1/2 cup butter or margarine, softened
3/4 cup sugar
3 eggs
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon each ground allspice and nutmeg
1/4 teaspoon salt
1/2 cup finely chopped crystallized ginger
1 cup chopped Diamond Walnuts
Rum, for aging
Directions
In small bowl, combine raisins and the 1/2 cup rum.
Let stand, covered, several hours or overnight.
In large bowl, cream butter and sugar.
Beat in eggs, one at a time.
In another small bowl, combine flour, baking powder, spices and salt; stir into creamed mixture with raisin-rum mixture, ginger and walnuts.
Spoon batter into 8 1/2 X 4 1/2 x 2 1/2-inch loaf pan that has been lined with greased parchment paper.
Bake in preheated 250CF oven 1% to 2 hours or until pick inserted in center comes out clean.
Cool completely, then loosen edges and remove from pan.
Gently peel off paper.
Wrap cake in rum-soaked cheesecloth, then plastic wrap and store in a cool, dry place to age several weeks or longer.
Check cake occasionally and sprinkle with additional rum as needed to keep cake moist.
Before serving, garnish, if desired.
Let stand, covered, several hours or overnight.
In large bowl, cream butter and sugar.
Beat in eggs, one at a time.
In another small bowl, combine flour, baking powder, spices and salt; stir into creamed mixture with raisin-rum mixture, ginger and walnuts.
Spoon batter into 8 1/2 X 4 1/2 x 2 1/2-inch loaf pan that has been lined with greased parchment paper.
Bake in preheated 250CF oven 1% to 2 hours or until pick inserted in center comes out clean.
Cool completely, then loosen edges and remove from pan.
Gently peel off paper.
Wrap cake in rum-soaked cheesecloth, then plastic wrap and store in a cool, dry place to age several weeks or longer.
Check cake occasionally and sprinkle with additional rum as needed to keep cake moist.
Before serving, garnish, if desired.
