DARK FRUITCAKE
Prepare two 9 x 5 x3 inch loaf pans.
Bring to boil.
Add and let stand 5 minutes
- ½ lb. (about 1½ cups) dark seedless raisins
- 5 oz. (about 1 cup) currants
Drain fruit; dry on absorbent paper. Set aside.
Put into a large bowl
- ½ cup sifted all-purpose flour
Coarsely chop and put into the bowl
- ½ lb. pitted dates (about 1½ cups, chopped)
- ½ lb. walnuts (about 2 cups, chopped)
- ½ lb. pecans (about 2 cups, chopped)
- ¼ lb. candied citron (about 2/3cup, chopped)
- ¼ lb. candied pineapple (about 2/3 cup, chopped)
- 2 oz. candied orange peel (about 1/3 cup, chopped)
- 2 oz. candied lemon peel (about 1/3 cup, chopped)
Soak the fruit in Dark rum, about 24 ounces for 24 hrs
Add to the bowl the drained raisins and currants and
- ½ lb. candied cherries, sliced (about 11/3 cups, sliced).
Mix until coated with flour; set aside.
Sift together and set aside
- 2 1/2 cups sifted all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1/8 teaspoon mace
Cream until softened
- 1 cup sugar
- 1 cup firmly packed brown sugar
Add in thirds, beating thoroughly after each addition
Blend in
Measure
Beating only until smooth after each addition, alternately add dry ingredients in thirds and grape juice in halves to creamed mixture. Turn butter over fruit and nuts and mix thoroughly. Turn into pans, spreading to edges.
Place a shallow pan containing 2 cups water on bottom rack of oven during baking time.
Bake at 275 degrees Fahrenheit for 2 to 2 ½ hours, or until cake tests done with cake tester.
Cool completely; remove from pans, wrap and store.
Once or twice a week, unwrap cakes and paint them with brandy, sherry, using a pastry brush. Rewrap and store again.
This makes about 6½ lbs. of fruitcake.
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