Fruit Cake Recipe
I have perfected this wonderful Fruit Cake recipe in no time. It is a great Dessert. My friends tried this Fruit Cake the other day and they simply adored it. Do I need to say more?
Ingredients
1 1/2 cups (375 ml) all-purpose flour
8 oz (225 g) dates, pitted
4 oz (115 g) raisins
4 oz (115 g) chopped nuts
1/4 cup (60 ml) red and green candied cherries
2 large eggs
3/4 cup (180 ml) sugar
1/3 cup (80 ml) shortening
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) powdered cloves
3/4 tsp (3 ml) powdered ginger
3/4 tsp (3 ml) powdered cinnamon
3/4 tsp (3 ml) powdered nutmeg
3/4 tsp (3 ml) baking powder
1/2 cup (125 ml) milk rum or Cognac
Directions
– Preheat oven to 300 °F (150 °C).
– Line a loaf pan with buttered brown paper.
– Dredge dates, raisins, nuts, and cherries with 1/2 cup (125 ml) flour.
– In a mixer bowl, combine eggs, sugar and shortening, and beat 4 minutes.
– In a separate bowl, sift dry ingredients and add them to first mixture, alternating with milk. Gradually add fruit mixture.
– Fill the pan half way and bake 1 1/2 hours.
– Remove from oven; spoon rum or cognac over the cake, and let stand to cool.
– Cover with clean cloth; put in a plastic bag and store in a cool place 2 weeks. This allows the cake's flavor to develop fully. You can serve it immediately if you wish, however.
– Line a loaf pan with buttered brown paper.
– Dredge dates, raisins, nuts, and cherries with 1/2 cup (125 ml) flour.
– In a mixer bowl, combine eggs, sugar and shortening, and beat 4 minutes.
– In a separate bowl, sift dry ingredients and add them to first mixture, alternating with milk. Gradually add fruit mixture.
– Fill the pan half way and bake 1 1/2 hours.
– Remove from oven; spoon rum or cognac over the cake, and let stand to cool.
– Cover with clean cloth; put in a plastic bag and store in a cool place 2 weeks. This allows the cake's flavor to develop fully. You can serve it immediately if you wish, however.
