Dark Fruit Cake

Submitted by: Sondra Showers
5 Rose book + variations

Dietary guidance: v 

Ingredients

3 cups seedless raisins
3 cups sultana raisins
1 cup chopped glace cherries
1 cup chopped candied pineapple
1 1/2 cup citron/lemon/orange peel
1 cup chopped walnuts
1 cup rhum
1 1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp baking soda
1 tsp cinnamon
1 tsp allspice
1/4 tsp nutmeg
1/4 tsp mace
1 cup shortening
1 cup brown sugar
6 eggs
1/2 cup molasses

Method

1. Line two 9" x 5" x ?" loaf pans or two 8" tube pans with heavy waxed or brown paper. (I prefer to use mini-muffin tins & decrease adjust cooking time.)

2. Prepare fruit & nuts; dust with 1/4 of the flour. Add rhum & let sit for days or weeks.

3. In different bowl, stir remaining flour salt, baking soda & spices together.

4. In separate bowl, cream shortening and brown sugar together until fluffy. Add eggs one at a time, beating well after each. Add molasses & mix well.

5. Blend in dry ingredients; fold in fruit & nut mixture.

6. Fill prepared pans 2/3 full.

7. Bake in a slow oven (300F) 2 hours or until done.

8. Place a shallow pan of hot water on bottom rack of oven during baking; remove during last hour.

9. Cool before removing paper; re-wrap well and store in an airtight container in a cool place.

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