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This Recipe is from the
Kitchen of Mrs. Betty Forte
Dark Fruit Cake
Ingredients:
| 2 cups brown sugar |
1 cup margarine or butter |
6 eggs |
| 1 teaspoon baking soda |
½ teaspoon salt |
3 cups flour |
| 1 teaspoon cinnamon |
1 teaspoon nutmeg |
1 lb raisons |
| ¾ teaspoon cloves |
½ teaspoon allspice |
2 cups nutmeats |
| ¼ lb candied cherries |
¼ lb chopped dates |
½ cup molasses |
| ½ cup brandy or orange juice |
1 lb mixed candied fruit |
| 1 tablespoon cocoa (optional)
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Mix fruits, molasses, nuts and brandy the night before
& let stand overnight at room temperature.
The next day stir flour, baking soda & salt together. Add cocoa and mix well.
In a large bowl add flour and brandy mixtures and mix together thoroughly.
Cream the butter/margarine with sugar. Add the eggs one at a time & beat well. Add
this to the flour mixture and mix until all is well-blended & smooth.
Bake in 2 9x4 inch and 1 8x4 inch loaf pans. The pans should be greased & lined with
wax paper or greased brown paper. Spread the cake batter evenly in the pans.
Bake at 325oF in paper lined pans until a toothpick or metal tester
comes out clean. Baking time should be about 2 to 2½ hours. (Test cake before baking time
is over.)
Let cakes cool on wire racks. Remove paper carefully. Saturate cheesecloth in wine, brandy
or fruit juice. Wrap cakes with cheesecloth and again in aluminum foil. Store cakes
refrigerated for 2 months before eating. Remoisten as needed.
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