Ingredients Jump to Instructions ↓

  1. Dark and Rich Fruitcake

  2. 4 cups candied citron, fruit and peels

  3. 2 cups dried apricots, chopped

  4. 1 cup raisins, seedless, dark or golden

  5. 1 cup Craisins (dried cranberries)

  6. 1 1/2 cups pecan halves, coarsely chopped

  7. 3/4 cup dark rum

  8. 2 1/2 cups white flour

  9. 2 teaspoons baking powder

  10. 2 teaspoons salt

  11. 1 tablespoon ground cinnamon

  12. 1 teaspoon ground nutmeg

  13. 1 teaspoon ground allspice

  14. 1 teaspoon ground cloves

  15. 4 eggs

  16. 1 3/4 cups packed brown sugar

  17. 1/2 cup orange juice

  18. 1 cup butter (not margarine), melted, cooled

  19. 1/4 cup light molasses

  20. Mix fruits and pecans together in a bowl and pour rum into bowl.

  21. Mix well. Let the rum soak into the fruit for about 8 hours. Mix

  22. the fruit every hour or so.

  23. Preheat oven to 300F. Prepare tube pan: grease sides and bottom.

  24. 12 cup/

  25. 10" dia.

  26. loaf pans, line bottom with foil or paper.

  27. In a very large bowl, mix flour, spices, baking powder, and salt.

  28. Stir until spices are evenly blended throughout. This is the dry

  29. ingredients bowl.

  30. In a third bowl beat eggs until fluffy. Add brown sugar, half the

  31. orange juice, molasses, and butter. Mix, making sure that all the

  32. sugar dissolves. This is the liquid ingredients bowl.

  33. Pour off any liquid from fruit mixture into the liquids bowl. Add

  34. the fruit and the nuts to the dry ingredients bowl. Mix until all

  35. fruit and nut pieces are coated. Then pour in the contents of the

  36. liquids bowl and mix gently until you have an evenly-mixed batter.

  37. Use reserved orange juice to adjust thickness of batter. The

  38. finished batter should not be too runny or too thick. It should

  39. be gooey but the batter should not run off the fruit and nuts toward

  40. the bottom of the bowl. If you have the right consistency, a

  41. heaping spoonful of the batter should not self level--it should

  42. stay heaped up on the spoon.

  43. 300F for 1 hour. Cover

  44. pan with foil and bake for 1 hour more or until toothpick inserted

  45. in center comes out clean. Cool for 30 minutes before removing

  46. from pan. Peel off any paper/foil from bottom very carefully.

  47. Wrap the fruitcake tightly in two layers of aluminum foil. For 3 to 4 weeks, open the foil and sprinkle a little rum over

  48. bottom and top of the cake once a week. Keep cake tightly covered

  49. and store in a cool dark place. If you don't like rum, try a

  50. different recipe.

  51. You need a total of 8 cups of assorted dried/candied fruit for this

  52. recipe. Fruit can include dried figs, dates, apples, etc.


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