scratch - Fruit Cake #2
Source of Recipe
from an alicia's kitchen newsletter reader
It has been said that if you don't like other fruit cakes, you will probably like this one!
scratch - Fruit Cake #2
Part 1:
2 cups white raisins
2 cups coffee
Boil for 5 minutes.
1 level teaspoon baking soda
2 packages chopped dates
Pour over part one and let cool.
Part 2:
2 cups packed brown sugar
1 cup shortening
2 egg yolks
1/2 cup dark molasses
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla
2 cups apple cider or wine
3 cups sifted flour
Mix together.
Pour part 1 into part 2 and mix well.
Preheat oven to 300. Grease 5 bread loaf pans.
candied fruits:
1/2 pound citron
1 pound mixed fruit
6 slices yellow pineapple, cut up
3 slices each red, and green pineapple, cut up
1 pound red cherries
1 pound green cherries
1 pound chopped nuts
(may use less cherries and a few more nuts, if desired)
Mix with part 1 and 2.
2 stiffly beaten egg whites
Fold in the egg whites.
Pour into loaf pans and bake for 1 hour and 15 minutes, or until tester comes out clean.
Let cool in pans.
Then remove from the pans and wrap each in cheese cloth dipped in brandy or wine.
Wrap in foil and store in cool dark place.
Once a week or so, check that they are not drying out.
Re dip the cheese cloth and return to storage.
They will be ready for Christmas.
You can wrap these in colored plastic and give as gifts, too.
Makes 5 fruitcake loaves.
**Note: you are going to need a super large bowl to mix all these ingredients together.
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