| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
|
Cakes and b, Christmas, Chocolate |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Flour |
| 1/4 |
c |
Cocoa |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Cloves ground |
| 1/2 |
c |
Butter |
| 1 |
c |
Dark brown sugar |
| 3 |
lg |
Eggs |
| 3 |
lg |
Bananas mashed well |
| 1/4 |
c |
Dark molasses |
| 1 |
ts |
Vanilla |
| 2 |
tb |
Rum |
| 2 |
c |
Mixed candied fruit |
| 1 |
c |
Candied orange |
| 1 |
c |
Candied cherries halved |
| 1 |
c |
Chopped dates |
| 1 |
c |
Raisins |
| 1 1/2 |
c |
Semi-sweet chocolate MINI chips |
| 1/4 |
c |
Flour |
INSTRUCTIONS
Butter 2 - 9x5 loaf pans. Line bottoms with waxed paper and butter top of
waxed paper.
In a large bowl sift and mix flour, cocoa, baking soda, salt, cinnamon and
cloves. Thoroughly mix first 6 ingredients in bowl and set aside.
Mix and flour to coat last 7 ingredients. Set aside.
Thoroughly mix (but do not cream) butter and brown sugar. (processor is
fine)
Blend in eggs one at a time. Add bananas, molasses, vanilla, and rum. Mix
well.
Mix wet and dry ingredients. Stir in fruit and chocolate morsels. Put in
prepared loaf pans. Bake in preheated 350°F oven for 50 minutes.
Run knife around sides of pan to bottom. Remove from pans and cool on rack.
Cool 1/2 hour then put in plastic bag. Let rest one day before cutting.
This is a low, dense, rich, moist cake and often has a dent on top and
sometimes with a small crack.
NOTE! This cake can't be tested for doneness because chocolate morsels are
fluid when baking is complete. DO NOT OVER BAKE!!
Recipe by: Brit @ Epi Chat
Posted to MC-Recipe Digest V1 #804 by Dianne Larson Ward
<dianne@olynet.com> on Sep 25, 1997
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