| 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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