Rich Dark Fruit Cake
Photo: flickr user Joost J. Bakker IJmuiden
Ingredients
3/4 pound shortening
1 pound brown sugar
1 tablespoon vanilla
10 eggs, well beaten
1 cup dark molasses
2 lbs. seedless raisins
1 pound currants
1 pound chopped dates
1/4 pound blanched and slivered almonds
1 pound broken walnuts
1/2 pound candied cherries
1/2 pound candied fruit peel, slivered
5 cups flour
1/2 teaspoon cloves
1 teaspoon mace
1/4 teaspoon baking soda
1 cup brandy
1/2 cup port wine
2 cups raspberry jam
Preparation
1
Allow at least 2 days to make this cake. For extra richness, you may melt 1 square of unsweetened chocolate and combine it with the shortening. Prepare the fruit and cover with brandy; let stand overnight. Beat sugar and vanilla into shortening. Add eggs one at a time, beating them in and continuing to beat until very light. Beat in molasses.
2
3
You may bake in loaf pans or small tins, or you can bake it in a large tube pan or a 4 inch deep, 10 inch round pan. Grease pans and line with greased brown paper. Fill only 3/4 full. For an extra moist cake, place a pan of boiling water in the bottom of the oven for the first half of baking time. Allow 1 hour per pound in baking the small pans and 4 hours entire baking time for the large cake at 275 degrees. This is the best fruitcake I have ever tasted! Our family made them every year since my childhood, but this one came later.
Tools
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Yield:
1.0 servings
Added:
Tuesday, December 15, 2009 - 1:37pm