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Dark Fruitcake
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 40 - Change
Nutritional Facts
Servings Per Recipe: 40
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Dark Fruitcake

Date Added: April 05, 2012

Ingredients:

2 Cups Raisins chopped fine
2 Cups Currants or raisins
2 Cups Dried Apricots
2 Cups Dried Figs halved
1 Cup Prunes up to 14
1 Cup Dates to yield
4 Cups Walnuts in large pieces
2 Cups Pecans in large pieces
3 Unit Oranges Grated zest only
3 Unit Lemons Grated zest only
1/2 Cup Ginger chopped
2 Teaspoons Cinnamon ground
1 Teaspoon Allspice (I used cinnamon)
1 Teaspoon Mace
1/2 Teaspoon Cloves (up to 6)
1 Cup Molasses dark
2 Cups Apple Juice or water)
1/2 Cup Orange Liqueur
4 Cups All-Purpose Flour
1 Tablespoon Baking Powder plus 1 teaspoon
1 Teaspoon Baking Soda heaping
1 1/2 Teaspoons Salt approximately
1 Pound Butter softned
3 Cups Dark Brown Sugar packed
8 Unit Eggs Large, Beaten
1 Tablespoon Extract Of Vanilla to taste
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Directions:

1. THE DAY BEFORE combine all dried fruits, nuts and zest in a mixing bowl.

2. Add the candied ginger and the spices and toss well to mix.

3. Add molasses and liquids and mix well. Cover and let stand overnight at room temperature.

4. 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.

5. Coat lightly with flour. Sprinkle 1 cup flour over fruit mixture and stir it.

6. Combine the remaining 3 cups of flour with baking powder, baking soda and salt and sift them together on a sheet of waxed paper.

7. Cream the butter, add the brown sugar and beat well.

8. Add eggs, 2 at a time, beating well after each addition.

9. Add the vanilla. Add all dry ingredients and beat until batter is blended and smooth.

10. Pour batter over fruit, mix well until everything is coated with batter.

11. Divide batter among loaf pans, filling to 1/2 inch below top.

12. Bake for 2 hours. Don't worry if they crack on top.

13. Cakes are done when a straw inserted in the center comes out clean.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Tree Nuts, Butter, Gluten, Sulfites, Figs, Walnuts, Natural Sweeteners, Apricot, Alcohol, Fructose Malabsorption, Pecan, Oranges, Apple, Citric Acid allergies.
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