Recipes   Dark Fruit Cake Recipe

Dark Fruit Cake

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Recipe for Dark Fruit Cake. This fruit cake will be eaten and enjoyed!

Ingredients

  • 1 1/2 pounds currants
  • 2 pounds raisins
  • 2 pounds candied cherries, halved
  • 1 1/2 pounds candied pineapple, chopped
  • 1/2 pound dates
  • 1/2 pound citron
  • 1/2 pound mixed candied citrus peel
  • 1 pound pecans
  • 1/2 cup brandy to soak fruit (optional)
  • 4 cups flour
  • 2 cups white sugar
  • 1 pound butter
  • 10 eggs
  • 1 teaspoon cloves
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • juice and zest of 1 lemon
  • juice and zest of 1 orange
  • 3/4 cup grape juice
  • 1/4 cup brandy
  • 1/2 cup molasses

Directions

  1. Makes 4 Loaves
  2. Wash currants and raisins and dry well; chop fruit and nuts; mix together and add 1/2 cup brandy, if using; stir well. Allow to stand overnight if brandy is used.
  3. Dredge fruit and nuts in half the total amount of flour and allow to stand at least 8 hours.
  4. Preheat the oven to 250° F. Grease 4 loaf pans (5 X 9 inch) well, line them with waxed paper and Grease well again.
  5. Cream the sugar and butter; add eggs and mix well; add all remaining ingredients and combine well. Pour the batter over the floured fruit and nut mixture and combine well. Fill pan no more than 3/4 full.
  6. Put a pan of water on the bottom rack of the oven. Bake cake for 1 1/2 to 2 hours, or until a cake tester inserted into the center comes out clean. Take loaves out of the oven and remove from the pans. Let loaves cool on a cake rack until completely cooled. Wrap well and refrigerate for up to 1 month or freeze.

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