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Default FruitCake (2) Collection

Two-Tone Fruitcake
Dark Fruitcake


Two-Tone Fruitcake

1 Cup Dark seedless raisins
1 Cup Chopped pitted dried prunes
2 Cups Chopped walnuts or pecans
1 Cup Cut mixed peel
1 Cup Candied red & Green cherries
2 Teaspoons Ground cinnamon
1 Teaspoon Ground cloves
1 Teaspoon Ground allspice
2 Tablespoons Dark molasses
1/4 Cup Brandy, sherry or orange
Juice
1 Cup Golden raisins
1 Cup Chopped dried apricots
2 Cups Blanched whole almonds
1 Cup Cut candied pineapple
1 Cup Citron peel
1/2 Teaspoon Ground ginger
1 Teaspoon Almond extract
1/4 Cup Brandy, sherry or orange
Juice
1-1/2 Cups Butter or margarine
1-1/2 Cups Granulated sugar
6 Eggs
4 Cups All-purpose flour
2 Teaspoons Baking powder
1 Teaspoon Salt
Heavy brown paper
Cheesecloth

Fat grams per serving: Approx. Cook Time: 2hrs This is a HUGE recipe so
make sure you have enough baking pans. A standard set of fruit cake pans
usually includes 1 large 8 inch round or square pan, 1 medium six inch
square or round pan, and 1 small 4 inch square or round pan. You can use
any size or shape pan for fruitcake as long as you fill it no more than
3/4 full. For smaller or shallower pans, you must adjust the baking times.

Day 1: In large bowl, combine seedless raisins, prunes, walnuts, mixed
peel, cherries, cinnamon, cloves, allspice, molasses and 1/4 cup brandy.
Mix well. Cover and let stand at room temp. overnight. In another large
bowl, combine golden raisins, apricots, almonds, pineapple, citron peel,
ginger, almond extract and 1/4 cup brandy. Mix well. Cover and let stand
overnight at room temp.

Day 2: In large mixing bowl, cream butter and sugar together until light
and fluffy. Add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder, and salt, blend into creamed mixture.
Add half the batter to each bowl of fruit, folding batter and fruit
together until well blended. Divide dark batter among pans, spreading
evenly, then divide light batter in the same manner, spreading evenly over
dark batter. Bake cakes in 275F oven. Put pan of hot water in bottom of
pan to keep cakes moist as they bake. Cakes are done when a toothpick
inserted deep in centre comes out clean, about 2 hours for small, 2 2 3/4
hours for med and large. Cool cakes in pans for a few minutes, then remove
by lifting paper; place on cake racks to finish cooling. When cool, remove
brown paper. Soak several thicknesses of cheesecloth in brandy or sherry.
Wrap cake tightly in cloth, then overwrap with foil and moisten
cheesecloth with additional sherry or brandy.

Serve cakes plain, brushed with corn syrup or honey that has been heated
to thin it out. Source: Canadian Living

Servings: 3


Dark Fruitcake

2 Cups Golden raisins
2 Cups Currants
2 Cups Dried apricot halves
2 Cups Dried figs, halved
1 Cup Pitted prunes
1 Cup Pitted dates
4 Cups Walnuts, in large pieces
2 Cups Pecans, in large pieces
3 Oranges, Grated zest only
3 Lemons, Grated zest only
1/2 Cup Candied ginger, chopped
2 Teaspoons Cinnamon
1 Teaspoon Ground allspice
1 Teaspoon Mace
1/2 Teaspoon Cloves
1 Cup Molasses
2 Cups Brandy (or substitute apple juice or water)
1/2 Cup Orange liqueur (or orange juice)
4 Cups All-purpose flour
1 Tablespoon Baking powder
1 Teaspoon Baking soda
1-1/2 Teaspoons Salt
1 Pound Butter
3 Cups Dark brown sugar
8 Eggs
1 Tablespoon Vanilla extract

THE DAY BEFORE combine all dried fruits, nuts and zest in a mixing bowl.
Add the candied ginger and the spices and toss well to mix. Add molasses
and liquids and mix well. Cover and let stand overnight at room
temperature. When ready to bake, preheat oven to 275F. Grease 4
(9-by-5-by-3-inch) loaf pans, line them with waxed paper and grease the
paper. Coat lightly with flour. Sprinkle 1 cup flour over fruit mixture
and stir it. Combine the remaining 3 cups of flour with baking powder,
baking soda and salt and sift them together on a sheet of waxed paper.
Cream the butter, add the brown sugar and beat well. Add eggs, 2 at a
time, beating well after each addition. Add the vanilla. Add all dry
ingredients and beat until batter is blended and smooth. Pour batter over
fruit, mix well until everything is coated with batter. Divide batter
among loaf pans, filling to 1/2 inch below top. Bake for 2 hours. Don't
worry if they crack on top. Cakes are done when a straw inserted in the
center comes out clean. Makes 4 Cakes

Servings: 4

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