hocolate mixture, then fold in fruitcake. Pour chocolate mixture into prepared
/4 cup of the dark rum, pour over chopped fruit
ittle damp. it gives your fruitcake an excellent flavor!
ith flour.
To Make Dark Batter:.
Chop dates and
oaf pans (I use Wilton dark pans) with Baker's Joy
ombined.
Carefully pour the fruitcake mixture into the lined cake
br>*If you want brandied fruitcake: soak 2 pieces of cheesecloth
n fruitcakes.
For the fruitcake; butter two (8 x 4
bout 3 1/2 pounds fruitcake.
In large bowl, combine dark raisins, golden raisins and mixed candied fruit; toss with brandy or rum.
Cover with plastic film and allow to soak overnight at room temperature.
hen the tops are slightly dark.
Possible cracking of the
ll seasonally appropriate.
Traditionally, fruitcake is boozy, but feel free
as been used and a dark golden-brown crust has formed
Line loaf pans with wax paper and grease with shortening. Depending on size, it takes 2 to 4 loaf pans.
Cream together shortening and brown sugar.
Blend in flour, eggs, salt and baking powder.
Add cinnamon, nutmeg, mace, cloves, soda, hot coffee, molasses and jelly.
Blend in raisins, nuts, cherries, mixed candied fruit and rind and juice of one orange and 1 lemon.
Pour into loaf pans and bake at 300\u00b0 (slow oven) for about 2 1/2 hours. Take out of pans at once and remove wax paper.
pounds.
A good, dark fruitcake.
The longer you store
Mix fruits, peels, raisins and nuts.
Sift together flour, baking powder, salt and spices.
Sprinkle 1/4 cup over fruit mixture, mixing well.
Thoroughly cream shortening and sugar.
Add eggs one at a time, beating well after each.
Add sifted dry ingredients to creamed mixture alternately with grape juice, beating until smooth after each addition.
Pour batter over fruits and mix well.
Line two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans with paper.
Bake in slow oven at 275\u00b0 for 3 to 3 1/2 hours or until done.
Mix fruits together in a large bowl; add the molasses and wine and let stand overnight.
Cream the shortening; gradually add sugar, then beat in eggs, mixing well after each addition.
Add to fruit and nuts and mix thoroughly.
Add sifted dry ingredients and mix well.
Pour into 2 medium or 4 small loaf pans which have been greased and lined with wax paper.
Bake at 275\u00b0 for about 2 1/2 hours with a pan of water on oven floor or lower rack.
Remove from pans to cool, but leave wax paper on cake.
n Saran wrap and store dark and cool.
If you
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 ...
hocolate.
(NOTE: In other recipes, the sauce may be used