Yield: 1 servings
|3¾ cup||Diced, mixed candied peel|
|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|
|½ teaspoon||Ground cloves|
|1 cup||Butter, softened|
|1 cup||Packed brown sugar|
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.