OLD FASHIONED FRUIT CAKE
-----DARK CAKE MAKES 90 SM. PCS-----
3 3/4 c Diced, mixed candied peel
2 1/2 c Raisins
2 c Currants
2 c Pecan coarsely chopped
1 c Halved red candied cherries
1 c Halved green candied cherrie
1/2 c Dark rum
1 3/4 c All purpose flour
1 t Baking powder
1 t Cinnamon
1/2 t Ground cloves
1/4 t Nutmeg
1/4 t Allspice
1/8 t Salt
1 c Butter, softened
1 c Packed brown sugar
3 Eggs
2 T Molasses
2 t Vanilla
Prepare two 9x5 in. loaf pans or 1 8 in. square pan. In bowl combine
peels, raisins, currants, pecan and cherrie. Pour in rum; mix well.
Cover
and let stand at room temperature for 8 hours or up to 24 hours is
best.
Toss with 1/2 cup of the flour; set aside. Combine remaining flour,
baking
powder, cinnamon, cloves, nutmeg, allspice and salt; set aside.
In large bowl cream butter with sugar until fluffy. Beat in eggs,
one at
time , molasses and vanilla beating well. Stir in flour mixture
just until
blended; stir in fruit mixture. Turn into prepared pans. Bake at
250* for
about 3 hours for loaf pans or 4 1/2 hours for square cake pan or
until
cake tester inserted in center comes out clean. Let cool in pans on
rack
for 30 mins; remove from pans. Remove paper and let cool completely
on
rack.
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You folks will have to excuse me for posting these Fruit Cakes, but I
myself love them and don't always wait for the Holidays. My family
is the same way and love them any time of the year. I know some
people think of them as "BOAT ANCHORES", but to each his own. I make
them with and without Alcohol and we love it any way it comes.
Don
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