Dark Fruit Cake
- Preparing Time: -
- Total Time: -
- Served Person: Makes two 9x5-inch loaves
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 cup raisins
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 2 cups flour
- 1 cup chopped pecans
- 1 teaspoon lemon extract
- 1/2 cup molasses
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
- 1/2 teaspoon mace
- 2 eggs
- Carbohydrate 523 g(174%)
- Cholesterol 166 mg(55%)
- Fat 104 g(160%)
- Fiber 16 g(64%)
- Protein 29 g(57%)
- Saturated Fat 20 g(102%)
- Sodium 1280 mg(53%)
- Calories 3043
Preparation Preheat the oven to 325°F. Butter two 9x5-inch loaf pans, line them with foil, then butter the foil. Cream the butter or shortening, add the brown sugar, and beat until light. Add the lemon extract and eggs and beat well. Stir in the molasses and blend. Mix together the flour, baking soda, cinnamon, allspice, mace, cloves, and salt; beat into the first mixture. Add the milk and beat until smooth. Stir in the candied fruit, citron, raisins, and pecans, and mix well. Spoon into the pans and bake for 1 to 1 1/4 hours, or until a toothpick comes out clean. Turn out onto racks to cool. When completely cool, wrap well and store in an airtight container. Brandied Fruit Cake Soak two large pieces of cheesecloth in brandy. Wrap each fruit cake in the cheesecloth, covering all sides, then wrap well in foil. Moisten the cheesecloth with additional brandy every few days for about a week. The brandy will flavor the cake and help preserve it too. Reprinted with permission from The Fannie Farmer Cookbook by Marion Cunningham. © 1996 Knopf
Preparation Preheat the oven to 325°F. Butter two 9x5-inch loaf pans, line them with foil, then butter the foil. Cream the butter or shortening, add the brown sugar, and beat until light. Add the lemon extract and eggs and beat well. Stir in the molasses and blend. Mix together the flour, baking soda, cinnamon, allspice, mace, cloves, and salt; beat into the first mixture. Add the milk and beat until smooth. Stir in the candied fruit, citron, raisins, and pecans, and mix well. Spoon into the pans and bake for 1 to 1 1/4 hours, or until a toothpick comes out clean. Turn out onto racks to cool. When completely cool, wrap well and store in an airtight container. Brandied Fruit Cake Soak two large pieces of cheesecloth in brandy. Wrap each fruit cake in the cheesecloth, covering all sides, then wrap well in foil. Moisten the cheesecloth with additional brandy every few days for about a week. The brandy will flavor the cake and help preserve it too. Reprinted with permission from The Fannie Farmer Cookbook by Marion Cunningham. © 1996 Knopf
