Custom Search
|
|
Dark Fruitcake Recipe
3 cups all-purpose flour 2 tsp baking powder 2 tsp ground cinnamon 1 tsp salt ½ tsp ground nutmeg ½ tsp ground allspice ½ tsp ground cloves 16 ounces diced mixed candied fruits and peels (2 ½ cups) 1 15-ounce package (3 cups) raisins 1 8-ounce package (1 1/3 cups) pitted whole dates, snipped 8 ounces whole red or green candied cherries (1 1/3 cups) 1 cup silvered almonds 1 cup pecan halves ½ cup chopped candied pineapple 4 eggs 1 ¾ cups packed brown sugar 1 cup orange juice ¾ cup butter or margarine, melted and cooled ¼ cup light molasses Oven 300o Method: - Grease three 8x4x2-inch loaf pans or two 10x3 ½ x 2 ½ -inch loaf pans. - Line bottom and sides of pans with brown paper (brown paper prevents overbrowning); grease paper. - Stir together flour, baking powder, cinnamon, salt, nutmeg, all-spice, and cloves. - Add fruits and peels, raisins, dates, cherries, almonds, pecans, and pineapple; mix till well coated. - Beat eggs till foamy. - Add brown sugar, orange juice, butter or margarine, and molasses; beat till combined. - Stir into fruit mixture. - Turn batter into pans, filling each about ¾ full. - Bake in a 300o oven for 2 hours or till cakes test done. - Cover all pans loosely with foil after 1 hour of baking to prevent overbrowning. - Place cakes in pans on wire racks; cool thoroughly. - Remove from pans. - Wrap in wine-, brandy-, or fruit juice-moistened cheese-cloth. - Overwrap with foil. - Store in refrigerator. - Store 3 to 4 weeks for a blended and mellow flavor. - Remoisten cheese-cloth as needed after 1 week. - Makes 40 servings. Article Directory: http://www.articledashboard.com She maintains her site at: Low Carb Diabetic Diet Read her blog at: Low Carb Diabetic Blog |
|