Title: Dark Fruitcake
Categories: Desserts, Holiday
Yield: 4 Cakes
2 c Golden raisins
2 c Currants
2 c Dried apricot halves
2 c Dried figs; halved
1 c Prunes; pitted
1 c Dates; pitted
4 c Walnuts; in large pieces
2 c Pecans; in large pieces
3 Oranges; grated zest of
3 Lemons; grated zest of
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, 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
275°F. Grease four 9x5x3" 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" 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.
Recipe by Marion Cunningham, Prodigy Guest Chefs Cookbook
