MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: DARK FRUITCAKE
Categories: Desserts, Holiday, Personal
     Yield: 40 servings

     2 c  Golden raisins
     2 c  Currants
     2 c  Dried apricot halves
     2 c  Dried figs, halved
     1 c  Pitted prunes
     1 c  Pitted dates
     4 c  Walnuts, in large pieces
     2 c  Pecans, in large pieces
     3    Oranges, Grated zest only
     3    Lemons, Grated zest only
   1/2 c  Candied ginger, chopped
     2 ts Cinnamon
     1 ts Ground allspice
     1 ts Mace
   1/2 ts Cloves
     1 c  Molasses
     2 c  Brandy
          -(or substitute apple juice
          -  or water)
   1/2 c  Orange liqueur
          - (or orange juice)
     4 c  All-purpose flour
     1 tb Baking powder
     1 ts Baking soda
 1 1/2 ts Salt
     1 lb Butter
     3 c  Dark brown sugar
     8    Eggs
     1 tb Vanilla extract

 THE DAY BEFORE combine all dried fruits, nuts and zest in a mixing
 bowl. Add the candied ginger and the spices and toss well to mix. Add
 molasses and liquids and mix well. Cover and let stand overnight at
 room temperature. When ready to bake, preheat oven to 275F. Grease 4
 (9-by-5-by-3-inch) loaf pans, line them with waxed paper and grease
 the paper. Coat lightly with flour. Sprinkle 1 cup flour over fruit
 mixture and stir it. Combine the remaining 3 cups of flour with
 baking powder, baking soda and salt and sift them together on a sheet
 of waxed paper. Cream the butter, add the brown sugar and beat well.
 Add eggs, 2 at a time, beating well after each addition. Add the
 vanilla. Add all dry ingredients and beat until batter is blended and
 smooth. Pour batter over fruit, mix well until everything is coated
 with batter. Divide batter among loaf pans, filling to 1/2 inch below
 top. Bake for 2 hours. Don't worry if they crack on top. Cakes are
 done when a straw inserted in the center comes out clean.

 Makes 4 Cakes

 MARION CUNNINGHAM

 PRODIGY GUEST CHEFS COOKBOOK

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