A few weeks ago, Claire brought some dark fruitcake to our Monday gathering. She received a lot of requests for the recipe so here it is. Anyone who was interested in making this cake, can print a copy. It comes from the Better Homes & Garden All-Time Favorite Cake & Cookie Recipes cookbook. The ingredients and quantities in brackets are the directions that she followed for the cakes that she made.
Here is the recipe:
3/4 cup butter or margarine (butter)
3 cups all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. each ground nutmeg, allspice, and cloves
1 tsp. salt
16 oz. diced mixed candied fruits and peels (2 1/2 cups)
1 15-oz pkg. raisins (3 cups)
1 8-oz pkg. chopped dates (1 1/3 cup)
8 oz. whole red or green candied cherries (1 1/3 cup)
1 cup slivered almonds (walnuts)
1 cup pecan halves
1/2 cup chopped candied pineapple
1 3/4 cups packed brown sugar
1 cup orange juice (1/2 cup each orange juice and brandy)
1/4 cup light molasses (honey)
Grease three 8X4X2-inch loaf pans. Line bottom and sides of pans with brown paper (parchment) to prevent overbrowning; grease paper. In saucepan, melt butter or margarine; cool. Stir together flour, baking powder, cinnamon, nutmeg, allspice, cloves, and salt. Add mixed fruits and peels, raisins, dates, cherries, nuts and pineapple; mix till well coated. Beat eggs till foamy. Add brown sugar, orange juice, molasses, and butter or margarine; beat till blended. Stir into fruit mixture.
Turn batter into prepared pans, filling each about 3/4 full. Bake in a 300 degree F oven about 2 hours or till cakes test done. Cover all pans loosely with foil after 1 hour of baking to prevent overbrowning. Place cakes on wire racks; cool thoroughly. Remove from plans. Wrap in wine-, (brandy)- or fruit juice-moistened cheesecloth. Overwrap with foil. Store in refrigerator for 3 to 4 weeks before serving. Remoisten the cheesecloth once a week.
Thanks for sharing this Claire. Much appreciated.