Name: Old-Fashioned Fruit Cake
Ingredients: 3 3/4 c Diced, mixed candied peel; 2 1/2 c Raisins; 2 c Currants; 2 c Pecan coarsely chopped; 1 c Halved red candied cherries; 1 c Halved green candied cherrie; 1/2 c Dark rum; 1 3/4 c All purpose flour; 1 ts Baking powder; 1 ts Cinnamon; 1/2 ts Ground cloves; 1/4 ts Nutmeg; 1/4 ts Allspice; 1/8 ts Salt; 1 c Butter, softened; 1 c Packed brown sugar; 3 Eggs; 2 tb Molasses; 2 ts Vanilla

The Lord bids each one of us in all life’s actions to look to his calling. For He knows with what great restlessness human nature flames, with what fickleness it is borne hither and thither, how its ambition longs to embrace various things at once. Therefore, lest through our stupidity and rashness everything be turned topsy-turvy, He has appointed duties for every man in his particular way of life. And that no one may thoughtlessly transgress his limits, He has named these various kinds of living “callings.” Therefore each individual has his own kind of living assigned to him by the Lord as a sort of sentry post so that he may not heedlessly wander throughout life.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cakes	1	Servings

INGREDIENTS

3 3/4	c	Diced, mixed candied peel
2 1/2	c	Raisins
2	c	Currants
2	c	Pecan coarsely chopped
1	c	Halved red candied cherries
1	c	Halved green candied cherrie
1/2	c	Dark rum
1 3/4	c	All purpose flour
1	ts	Baking powder
1	ts	Cinnamon
1/2	ts	Ground cloves
1/4	ts	Nutmeg
1/4	ts	Allspice
1/8	ts	Salt
1	c	Butter, softened
1	c	Packed brown sugar
3		Eggs
2	tb	Molasses
2	ts	Vanilla

INSTRUCTIONS

DARK CAKE MAKES 90 SM. PCS
Prepare two 9x5 in. loaf pans or 1 8 in. square pan. In bowl combine peels,
raisins, currants, pecan and cherrie. Pour in rum; mix well. Cover and let
stand at room temperature for 8 hours or up to 24 hours is best. Toss with
1/2 cup of the flour; set aside. Combine remaining flour, baking powder,
cinnamon, cloves, nutmeg, allspice and salt; set aside. In large bowl cream
butter with sugar until fluffy. Beat in eggs, one at time , molasses and
vanilla beating well. Stir in flour mixture just until blended; stir in
fruit mixture. Turn into prepared pans. Bake at 250* for about 3 hours for
loaf pans or 4 1/2 hours for square cake pan or until cake tester inserted
in center comes out clean. Let cool in pans on rack for 30 mins; remove
from pans. Remove paper and let cool completely on rack.
NOTE:  See "Fruit Cake Preparation" Recipe for preparation and cooking
tips BEFORE STARTING.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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