The Fanny Farmer Dark Fruitcake - cooking recipe

Ingredients

1/2 cup butter (room temperature) or 1/2 cup shortening (room temperature)
1 cup dark brown sugar, firmly packed
1 teaspoon lemon extract
2 large eggs
1/2 cup molasses
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon mace
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup milk
1 cup small candied fruit
1 cup candied cherry (use red and green)
1/2 cup small pieces candied citron peel
1 cup chopped dates (can use raisins)
1 cup chopped pecans

Preparation

Set oven to 325 degrees F.
Butter two 9 x 5-inch loaf pans.
Line the pans with foil, then butter the foil.
Cream the butter or shortening.
Add in brown sugar; beat until light.
Add in lemon extract and eggs and beat well.
Stir in molasses and blend to combine.
In a small bowl combine the flour with baking soda, cinnamon, allspice, mace, cloves and salt; beat into the creamed mixture until combined.
Add in milk; beat until combined.
Stir in the candied fruit, candied cherries, candied citron, dates or raisins and nuts; mix well.
Transfer/divide the batter between the two pans.
Bake for 1 to 1-1/4 hours or until the loaves test done.
Turn out onto racks to cool.
When completely cooled wrap well and store in an airtight container.
BRANDIED FRUIT CAKE OPTION; 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.