Old-fashioned Fruit Cake
| 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 | t | Baking powder |
| 1 | t | Cinnamon |
| 1/2 | t | Ground cloves |
| 1/4 | t | Nutmeg |
| 1/4 | t | Allspice |
| 1/8 | t | Salt |
| 1 | c | Butter, softened |
| 1 | c | Packed brown sugar |
| 3 | Eggs | |
| 2 | T | Molasses |
| 2 | t | Vanilla |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 9601
Calories From Fat: 3125
Total Fat: 362.9g
Cholesterol: 1046.1mg
Sodium: 1170.6mg
Potassium: 7971.4mg
Carbohydrates: 1545.1g
Fiber: 63.6g
Sugar: 684.8g
Protein: 90.5g