Old-Fashioned Fruit Cake


3 3/4 cups Diced, mixed candied peel
2 1/2 cups Raisins
2 cups Currants
2 cups Pecan coarsely chopped
1 cup Halved red candied cherries
1 cup Halved green candied cherrie
1/2 cup Dark rum
1 teaspoon Baking powder
1 teaspoon Cinnamon
1/2 teaspoon Ground cloves
1/4 teaspoon Nutmeg
1/4 teaspoon Allspice
1/8 teaspoon Salt
1 cup Butter, softened
1 cup Packed brown sugar
2 tablespoons Molasses
2 teaspoons Vanilla


Prepare two 9x5 in. loaf pans or 1 8 in. square pan. In bowl combine peels, raisins, currants, pecan and cherrie. Pour in rum; mix well. Cover and let stand at room temperature for 8 hours or up to 24 hours is best. Toss with 1/2 cup of the flour; set aside. Combine remaining flour, baking powder, cinnamon, cloves, nutmeg, allspice and salt; set aside. In large bowl cream butter with sugar until fluffy. Beat in eggs, one at time , molasses and vanilla beating well. Stir in flour mixture just until blended; stir in fruit mixture. Turn into prepared pa
NOTE: See "Fruit Cake Preparation" Recipe for preparation and cooking tips BEFORE STARTING.





1.0 servings


Friday, February 19, 2010 - 2:28am



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