Extra Fruity Dark Fruit Cake Recipe
Ingredients
| 3 cups seeded raisins 750 mL | ||
| 1-1/2 cups dark seedless raisins 375 mL | ||
| Cherries | 1/4 Cup (16 tbs), candied | |
| 1 cup coarsely chopped candied pineapple 250 mL | ||
| Currants | 3/4 Cup (16 tbs) | |
| 2/3 cup chopped mixed candied peel 150 mL | ||
| 1/3 cup rum, brandy, sherry or fruit juice 75 mL | ||
| All purpose flour | 3/4 Cup (16 tbs) | |
| 1/2 tsp each cinnamon, salt and baking powder 2 mL | ||
| Nutmeg | 1/4 Teaspoon | |
| Packed brown sugar | 1 Cup (16 tbs) | |
| 1/2 cup butter, softened 125 mL | ||
| Red currant jelly | 1/2 Cup (16 tbs) | |
| 4 eggs 4 | ||
| Almond extract | 1 Teaspoon | |
| Pecan halves | 1/2 Cup (16 tbs) | |
Directions
In plastic container or bowl, combine seeded and seedless raisins, cherries, pineapple, currants, peel and rum; cover and let stand overnight or for up to 2 days, stirring occasionally.
Grease 13 x 9 inch (3.5 L) cake pan; line base and sides with double thickness of brown paper.
Grease paper.
Set aside.
Stir together flour, cinnamon, salt, baking powder and nutmeg; toss 1/2 cup (125 mL) with raisin mixture.
In large bowl, beat sugar, butter and jelly until fluffy; beat in eggs, one at a time, and almond extract.
Stir in flour mixture; stir in raisin mixture and pecans.
Scrape into prepared pan, tapping pan on counter to eliminate air pockets; smooth top.
Cover pan loosely with foil, shiny side out.
Set shallow baking dish half full of boiling water on bottom rack of oven.
Bake cake on center rack in 300°F (150°C) oven for 2 to 2-1/2 hours or until cake tester inserted into center comes out clean.
Let cool in pan on rack; remove from pan and remove paper.
Cut crosswise into 6 bars. (Bars can be wrapped in plastic wrap and stored in airtight container in cool, dry place for up to 1 year.)
Grease 13 x 9 inch (3.5 L) cake pan; line base and sides with double thickness of brown paper.
Grease paper.
Set aside.
Stir together flour, cinnamon, salt, baking powder and nutmeg; toss 1/2 cup (125 mL) with raisin mixture.
In large bowl, beat sugar, butter and jelly until fluffy; beat in eggs, one at a time, and almond extract.
Stir in flour mixture; stir in raisin mixture and pecans.
Scrape into prepared pan, tapping pan on counter to eliminate air pockets; smooth top.
Cover pan loosely with foil, shiny side out.
Set shallow baking dish half full of boiling water on bottom rack of oven.
Bake cake on center rack in 300°F (150°C) oven for 2 to 2-1/2 hours or until cake tester inserted into center comes out clean.
Let cool in pan on rack; remove from pan and remove paper.
Cut crosswise into 6 bars. (Bars can be wrapped in plastic wrap and stored in airtight container in cool, dry place for up to 1 year.)
Chef
