Free Recipe Rich Dark Fruitcake
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Rich Dark Fruitcake Recipe
3/4 c Butter; melted and cooled
3 c Pillsbury s Best All Purpose
-Flour*, sifted
2 ts Double-acting baking powder
1 ts Salt
2 ts French s Cinnamon
1/2 ts French s Allspice
1/2 ts French s Cloves
1/2 ts French s Nutmeg
1 lb Chopped candied fruit
1/2 c Candied pineapple; cut in
-thin wedges
1/2 lb Whole candied cherries (1
-1/4 cups)
1 lb Raisins (3 cups)
1-1/4 c Dates (8 ounces); cut in
-large pieces
2 c Funsten s Nuts
-(pecans,almonds, or other
-nuts)
4 Eggs
1-3/4 c Firmly packed brown sugar
1 c Liquid (milk;water, fruit
-juice)
1/4 c Molasses
Rich Dark Fruitcake Preparation
BAKE at 275 degrees for 2 1/2 to 3 hours. MAKES-see sizes below. Sift together into large bowl the flour, baking powder, salt and spices. Add candied fruit, candied pineapple, candied cherries, raisins, dates and nuts. Mix to coat fruit with dry ingredients. Beat 4 eggs until foamy. Gradually add brown sugar, beating until well combined. Blend in 1 cup liquid, 1/4 cup molasses, and the cooled, melted butter. Add to flour-fruit mixture; stir until well combined. Prepare one 10-inch tube pan, two 9 x 5 x 3-inch pans, four 1-lb coffee cans or six NO. 2 cans by greasing well and lining with waxed paper. Turn batter into pans, filling 2/3 to 3/4 full. Bake in slow oven (275 degrees) 2 1/2 to 3 hours. Cool thoroughly before removing from pans. (To remove cakes from No. 2 cans, cut out bottom of can and loosen cake from sides with spatula. *For use with Pillsbury”s Best Self-Rising Flour, omit baking powder and salt. NOTES : Developed by Ann Pillsbury Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #886 by NGavlak <NGavlak@aol.com> on Nov 6, 1997
Cooking Temperature:
Recipe Serves: 1
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