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  • Rich Dark Fruitcake

    1 vote
    Rich Dark Fruitcake
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3/4 c. Butter, melted and cooled
    • 3 c. Pillsbury's Best All Purpose Flour*, sifted
    • 2 tsp Double-acting baking pwdr
    • 1 tsp Salt
    • 2 tsp French's Cinnamon
    • 1/2 tsp French's Allspice
    • 1/2 tsp French's Cloves
    • 1/2 tsp French's Nutmeg
    • 1 lb Minced candied fruit
    • 1/2 c. Candied pineapple, cut in thin wedges
    • 1/2 lb Whole candied cherries (1 1/4 c.)
    • 1 lb Raisins (3 c.)
    • 1 1/4 c. Dates (8 ounces), cut in large pcs
    • 2 c. Funsten's Nuts (pecans,almonds, or possibly other nuts)
    • 4 x Large eggs
    • 1 3/4 c. Firmly packed brown sugar
    • 1 c. Liquid (lowfat milk,water, fruit juice)
    • 1/4 c. Molasses

    Directions

    1. BAKE at 275 degrees for 2 1/2 to 3 hrs.
    2. MAKES-see sizes below. Sifttogether into large bowl the flour, baking pwdr, salt and spices. Add in candied fruit, candied pineapple, candied cherries, raisins, dates and nuts. Mix to coat fruit with dry ingredients. Beat 4 Large eggs till foamy.
    3. Gradually add in brown sugar, beating till well combined. Blend in 1 c. liquid, 1/4 c. molasses, and the cooled, melted butter. Add in to flour-fruit mix; stir till well combined. Prepare one 10-inch tube pan, two 9 x 5 x 3-inch pans, four 1-lb coffee cans or possibly six NO. 2 cans by greasing well and lining with waxed paper. Turn batter into pans, filling 2/3 to 3/4 full.
    4. Bake in slow oven (275 degrees) 2 1/2 to 3 hrs. Cold thoroughly before removing from pans. (To remove cakes from No. 2 cans, cut out bottom of can and loosen cake from sides with spatula."*For use with Pillsbury's Best Self-Rising Flour, omit baking pwdr and salt.

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    Comments

    • Kay Mann
      I used orange juice as the liquid. Keeps well & ships very nicely.

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