* Exported from MasterCook Mac
Dark Fruit Cake
Recipe By: Sandy Foster
Serving Size: 48 Preparation Time :3:00
Categories: Desserts Holiday Recipes
|| Ingredient -- Preparation Method
- 3 1/2 cups candied fruit, mixed
- 2 1/2 cups raisins or currants
- 1 cup nuts (walnuts, pecans)
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon baking soda
- 1 cup margarine or shortening
- 1 1/4 cups brown sugar
- 4 whole eggs
- 1/2 cup dry Sherry, rum or brandy
Sift flour, baking powder, spices, salt and
soda over fruit, nuts and raisins. Blend well.
Cream margarine and sugar until light and fluffy.
Beat in eggs one at a time. Stir in sherry.
Pour batter over floured mixture; stir until
well blended. (Tradition maintains that everyone in the house must stir
the batter to bring good luck.)
Grease a 12-cup Bundt pan, a 10-inch angel food
cake pan, or two eight-inch square cake pans. Sprinkle with flour and tap
out excess. Spoon batter into pan(s).
Bake at 300° for 2 hours, or until skewer
inserted into middle comes out clean. Keep a pan of water in bottom of oven
while baking. Cool in pan 30 min. Turn out and cool completely on rack.
Ripen in brandy- or sherry-soaked cloths for
at least one month, adding more brandy/sherry as necessary. Store in cool,
dark place in a large metal box.