Old-fashioned fruit cake

Yield: 1 Servings

Measure 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 Eggs
2 tablespoons Molasses
2 teaspoons Vanilla

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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