Email to Mona Durdel      

Recipe Categories: Mona_M's HOME PAGEAPPETIZERS APPLEPEARRECIPES APPLERECIPES asparagus BBQ Beans BEEFMEATBALLS BEEFSTROGANOFF BEVERAGES BREAD breadpudding BREAKFAST Brownies CAKES CAKESandPIES CAMPING CANDY Canning CARBOHYDRATES CARMELCORN CASSEROLES CHEESEBALLSETC CHICKEN chicken CHILLIFORCHILLDOGS CHINESE COBBLERS COFFEECAKES COFFEEFILTERS COOKIEBARS COOKIES COOKIESANDBARS Cornbread CRANBERRYSALADS CROCKPOT CUCUMBERS CUPCAKES DESSERTS DIABETIC DIET Dressing DRINKS DUMPLINGS EGGS FISHandSEAFOOD FORDOGS FREEZERJAMS FREEZINGFRUITSFORPIES FRIEDDILLPICKLES German GOULASH GRAVY HAM HAMBUGERS HEALTHHINTS HERBS HERBSANDUSES Hintsforcooking HOLIDAYSNACKS HORSERADISH HOTDOGSANDSAUCES HOUSEHOLDHINTS ICECREAM IceCream ICETREATS ITALIANBEEF JAMSandJELLIES JOEAMES JUSTFORKIDSandME KitchenLingo LASAGNO MARINADES MEATBALLS MEATLOAF MEATS Mexicanfoods MUFFINS Mushrooms NOBAKERECIPES Noodles NUTS OddThingsthatIlove OLDRECIPES OysterDishes PASTA PEPPERSTEAK pickles Piefilling PIES PIZZA POPCORN POTATOES POULTRY PUMPKIN PUNCH RABBIT recipesforacrowd Relishes RHUBARB RIBS RICE RICEKRISPIESTREATS RICEPUDDING SageDressjing SALAD SALADandDRESSING SALSA SANDWICHES SAUCES SAUCESGRAVIESANDSYRUPS SAUERKRAUT SAUSAGES SEAFOODS SEASONINGS SEASONINGSANDMIXED SHORTBREAD SIDEDISH Slaws SNACKS SOUP SOUPSandSTEWS SOUPSSTEWSCHILISETOUFFE Spaghetti SPARERIBS SPICES Spreads spreads STIRFRY Substitutions Syrup TartarSauce THANKSGIVING TIPSTHATWORK TOMATOES TOPREPARECAKEPANS VEGETABLES WeightsandMeasuresETC ZUCCHINI

Dark Fruit Cakes




Source of Recipe


Search on google
Dark Fruit Cake

Pat Ivimey gave me this rich fruit cake recipe. It was her mother-in-law's recipe, and has been used
through generations to make many family wedding cakes. It is so thick with fruit that it usually has to
be mixed with the hands, as opposed to a spoon.

SHOPPING LIST: allspice, baking soda, butter or margarine, cherries, citron peel, cinnamon,
cloves, currents, eggs, flour, mixed peel, molasses, raisins, salt, sugar

INGREDIENTS
FRUIT
2 cups candied citron peel, 2 cups of candied mixed peel, 2 cups of candied cherries, 2 cups of
currents, 2 cups of raisins
Mix 1 cup of flour with fruit until fruit is thoroughly coated.

DRY INGREDIENTS
3 1/2 cups flour (from which 1 cup is taken to mix with fruit), 1/2 tsp. salt

SPICES
1 cup molasses, 1 tsp. cinnamon, 1 tsp. cloves, 1 tsp. allspice, (rum to taste)

OTHER
1 cup butter, 2 cups sugar, 5 eggs (beaten), 1 tsp. baking soda




INSTRUCTIONS
Simmer together molasses and spices.
Cream butter and sugar, add beaten eggs, a little at a time
Add remaining dry ingredients alternately with molasses and spice to which rum has been added,
stirring carefully.
Mix baking soda with 2 tbs. of hot water.
Add fruit. Mix lightly, but well.
Add baking soda; stir well.

BAKING
Place batter in prepared cake pan/pans.
Put a small pan filled with water in the oven. (To prevent the cake from drying too much)
Place pan/pans in oven.
Bake at 375F for 3 1/2 hours (Test to see if cake is baked by inserting a long skewer or knitting
needle into cake. If the item comes out clean, the cake is cooked. If batter is attached to the item,
the cake needs to bake longer.)

BOILED DARK FRUIT CAKE




2 c. sugar1 c. butter2 tsp. cinnamon2 tsp. clovesPinch of salt3 1/2 c. water1 lb. dark raisins1/2 c.
sherry1 lb. candied fruits1 c. nut meats (optional)4 c. all-purpose flour2 tsp. baking soda
Boil first 7 ingredients together for 15 minutes. Let cool. (Makes your house smell wonderful.) Add
sherry, candied fruits, and nut meats to cooled mixture. Sift together flour and baking soda 3 times.
Now alternately mix a portion of dry and wet mixtures together (about 5 mixings). Do not beat; just
fold together gently until flour is totally assimulated.

Grease two 9x5x3 inch loaf pans (aluminum pans can be used). Transfer equal portions of batter to
pans. Decorate top with nuts and candied cherries, if desired. Bake approximately 1 hour at 375
degrees or until toothpick comes out clean. Cool.

Remove from pans. Sprinkle with sherry. Wrap in aluminum foil and store 2 weeks in cool place.
Freezes well. An easy to make, excellent moist tasty fruit cake. Makes a nice gift wrapped in tissue
and tied with ribbon.

DARK CHRISTMAS FRUIT CAKE


1 c. currants
3 c. light or dark raisins
1/2 c. dried preserved orange- pee
l1/2 c. diced preserved
lemon- peel1
1/2 diced preserved citron
1 c. halved candied cherries
1 c. diced preserved
pineapple
1 c. pecan halves
1 c. blanched almonds,
cut- lengthwise
1 tsp. nutmeg1 1/2 tsp.
cinnamon1 1/2 tsp. ground cloves1/2 tsp. baking soda1 c. soft shortening6 eggs, separated1/2
square unsweetened- chocolate, melted1/4 c. fresh, frozen or canned- lemon juice1/4 c. orange
juice2 c. sifted all purpose flour
Thoroughly grease 3" to 4" deep 10" tube pan. Cut heavy waxed paper to fit bottom and sides of
pan. Line pan with waxed paper (be sure paper fits snugly) and lightly grease paper. Or use
aluminum foil without greasing. In large bowl, thoroughly mix currants, raisins, peels, citron, cherries,
pineapple and nuts with 1 cup flour until all are coated with flour.

Start heating oven to 300 degrees. Sift remaining 1 cup flour with spices and soda. In large electric
mixer bowl, with mixer at medium speed, or cream blend shortening with sugar until light and fluffy.
Add egg yolks one at a time, beating thoroughly after each addition. Add melted chocolate. At low
speed or blend, beat in alternately, just until smooth, flour mixture and fruit juices. When mixture is
thoroughly blended, stir by hand into fruit mixture. Beat egg whites until stiff; fold into cake mixture.
Turn into tube pan.

Bake 2 hours and 20 minutes or until cake tester inserted in center comes out clean. Cool
completely in pan; remove paper; store to mellow.