Dark Fruitcake With Grand Marnier
2 cups of cherries, cut in half
2 cups of pineapple, cut in chunks
6 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 sticks unsalted butter
3 Large Paper sacks
Cover and soak fruit for at least 24 hours in equal parts of Grand Marnier and Peach Wine. Drain fruit well before using.
Have all ingredients at room temp, preheat oven to 300 and grease and line bottom and sides of pans with paper bag and Crisco.
Cups all purpose flour
T baking soda
T ground cinnamon
T ground nutmeg
T ground mace
T ground cloves
In a large bowl beat until creamy about 30 seconds:
Sticks unsalted butter
Cup dark molasses
Add the flour mixture in 3 parts, alternating with 3/4 cup of brandy or wine (Grand Marnier)
Add 2 cups chopped nuts (I used a mixture of walnuts and pecans toss this with flour and shake off excess, add to cake batter.
Scrape into pan and bake for 3 1/2 hours, if cake is getting too dark, place foil on it for the last 30 – 60 minutes.
I then poured GM onto linen towel and wrapped it around cake and drizzled more on top… note it is just as good without doing this, but I always do at least a small one with the booze!