Rich dark fruitcake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter; melted and cooled |
| 3 | cups | Pillsbury's Best All Purpose Flour*, sifted |
| 2 | teaspoons | Double-acting baking powder |
| 1 | teaspoon | Salt |
| 2 | teaspoons | French's Cinnamon |
| ½ | teaspoon | French's Allspice |
| ½ | teaspoon | French's Cloves |
| ½ | teaspoon | French's Nutmeg |
| 1 | pounds | Chopped candied fruit |
| ½ | cup | Candied pineapple; cut in thin wedges |
| ½ | pounds | Whole candied cherries (1 1/4 cups) |
| 1 | pounds | Raisins (3 cups) |
| 1¼ | cup | Dates (8 ounces); cut in large pieces |
| 2 | cups | Funsten's Nuts (pecans,almonds, or other nuts) |
| 4 | Eggs | |
| 1¾ | cup | Firmly packed brown sugar |
| 1 | cup | Liquid (milk;water, fruit juice) |
| ¼ | cup | Molasses |
Directions
BAKE at 275 degrees for 2½ to 3 hours. MAKES-see sizes below. Sift together into large bowl the flour, baking powder, salt and spices. Add candied fruit, candied pineapple, candied cherries, raisins, dates and nuts. Mix to coat fruit with dry ingredients. Beat 4 eggs until foamy.
Gradually add brown sugar, beating until well combined. Blend in 1 cup liquid, ¼ cup molasses, and the cooled, melted butter. Add to flour-fruit mixture; stir until well combined. Prepare one 10-inch tube pan, two 9 x 5 x 3-inch pans, four 1-lb coffee cans or six NO. 2 cans by greasing well and lining with waxed paper. Turn batter into pans, filling ⅔ to ¾ full.
Bake in slow oven (275 degrees) 2 ½ to 3 hours. Cool thoroughly before removing from pans. (To remove cakes from No. 2 cans, cut out bottom of can and loosen cake from sides with spatula." *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.
NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #886 by NGavlak <NGavlak@...> on Nov 6, 1997