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 \N | 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