Rich Dark Fruitcake
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
41
Sourness
36
mins
Prep time (avg)
6
Difficulty
Ingredients:
6 cups
Sultana Raisins3 cups
Currants (dried)1.5 cups
Pitted Dates6 cups
Raisin3 cups
Citrus (candied mixed peel)450 g
Cherry (candied)2 cups
Almond2 cups
Butter3.25 cups
All-Purpose Flour3 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt2 tsps
Ground Allspice4 tsps
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Ground Cloves1 tbsp
Vanilla Extract1 tbsp
Almond Extract2 cups
White Sugar12
Egg Yolks1 cup
Molasse12
Egg Whites1 cup
Grape JuiceDirections:
1
Wash and dry the raisins and the currants
2
Wash, dry, pit, and chop the dates
3
Chop the raisins and the citrus peel
4
Slice the cherries
5
Blanch the almonds, and slice them lengthwise
6
Combine fruits and nuts in large bowl
7
Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper
8
Grease again
9
Preheat oven to 275 degrees F (135 degrees C)
10
Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper
11
Remove 1 cup of this flour mixture, and combine with fruit and nuts
12
Mix until fruit is well coated
13
Cream the butter until fluffy
14
Add extracts
15
Gradually add sugar, mixing until creamy
16
Beat egg yolks until light and lemon-colored, and beat into the butter mixture
17
Stir in the molasses, and beat together well
18
Add half of the remaining flour mixture, and blend thoroughly
19
Beat egg whites until stiff but not dry; fold into batter
20
Stir in lightly the remaining flour mixture alternately with combined fruit juice and coffee
21
Add floured fruit and nuts, blending in until fruit is well distributed
22
Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly
23
Bake in center of oven
24
Bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours
25
Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool