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DARK FRUITCAKE




Source of Recipe


CF- Grainlady


List of Ingredients






3 c. Pillsbury Best All Purpose or Unbleached Flour (I use freshly-milled spelt and wheat combination)
1-3/4 cups firmly packed brown sugar
2 t. baking powder
1 t. salt
2 t. cinnamon
1/2 t. nutmeg
1/2 t. allspice
1 c. liquid (fruit juice, water or milk)
3/4 c. shortening, melted OR oil
1/4 c. molasses
4 eggs
3 c. (1-lb.) raisins (I usually use 1 c. currants, 1 c. dark raisins, and 1 c. golden raisins)
2 c. (1-lb.) mixed candied fruit
2 cups (1/2-lb.) pecan halves (broken pecans work fine)
1 c. (1/2-lb.) whole candied cherries
1/2 c. chopped candied pineapple
8-oz. pkg. (1-1/4-c.) pitted dates, cut into large pieces

Heat oven to 275°F. Grease (not oil) two 9x5-inch loaf pans and line with waxed paper or foil. In large bowl, blend all ingredients except fruits and nuts at low speed until moistened. Beat 3 minutes at high speed. Stir in fruits and nuts. Spoon batter into prepared pans. Bake at 275°F. for 2-1/2 to 3 hours or until toothpick inserted in center comes out clean. Remove from pans; cool. Peel off paper; wrap cooled cakes tightly in plastic wrap or foil to keep moist. If wrapped tightly, fruitcake will keep in refrigerator up to a year.

Other Fruitcake Pan Sizes:

For Dark Fruitcake recipe - fill containers 2/3 to 3/4 full.

Coffee Cans (1-lb. size): 4 cans - bake 1-1/2 to 2 hours

Soup Cans (10-1/2-oz. size): 12 cans - bake about 1-1/2 hours

Miniature Loaf Pans: 6 pans - bake about 1-1/2 hours

Muffin Pans: 48 cups (lined with paper baking cups) - bake


Recipe