Old fashioned fruit cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3¾ | cup | Diced, mixed candied peel |
| 2½ | cup | Raisins |
| 2 | cups | Currants |
| 2 | cups | Pecan coarsely chopped |
| 1 | cup | Halved red candied cherries |
| 1 | cup | Halved green candied cherrie |
| ½ | cup | Dark rum |
| 1¾ | cup | All purpose flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Ground cloves |
| ¼ | teaspoon | Nutmeg |
| ¼ | teaspoon | Allspice |
| ⅛ | teaspoon | Salt |
| 1 | cup | Butter, softened |
| 1 | cup | Packed brown sugar |
| 3 | eaches | Eggs |
| 2 | tablespoons | Molasses |
| 2 | teaspoons | Vanilla |
Directions
DARK CAKE MAKES 90 SM. PCS
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 ½ 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 pans. Bake at 250* for about 3 hours for loaf pans or 4½ hours for square cake pan or until cake tester inserted in center comes out clean. Let cool in pans on rack for 30 mins; remove from pans. Remove paper and let cool completely on rack.
NOTE: See "Fruit Cake Preparation" Recipe for preparation and cooking tips BEFORE STARTING.