Delicious Dark Fruitcake

This recipe is little bit longer than other Fruitcakes recipes. But I can assure you it worth the trouble.

Feel free to use different candied fruits of choice than the ones presented here.

Ingredients

  • 6 cups golden raisins
  • 3 cups dried currants
  • 1 ½ cups pitted dates
  • 6 cups raisins
  • 1 pound candied mixed citrus peel
  • ½ pound candied cherries
  • 2 cups almonds
  • 2 cups butter
  • 3 ¼ cups all-purpose flour
  • 3 tsps baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsps ground allspice
  • 4 tsps ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • 1 tbsp vanilla extract
  • 1 tbsp almond extract
  • 2 cups white sugar
  • 12 egg yolks
  • ½ cup molasses
  • 12 egg whites
  • ½ cup grape juice
  • ½ cup strong brewed coffee.

Preparation

Wash and dry the raisins and the currants. Slice the cherries. Wash, dry, pit and chop the dates. Chop the raisins and the citrus peel as well. Blanch the almonds, and slice them lengthwise. Combine all fruits and nuts in a large bowl and save.

Grease and line 2 standard cake pans (should be at lest 3 inches deep. Usually come in a set of three sizes: 5, 7 and 9 inch across. If you have different shapes choose the one that you like) with 4 layers of heavy waxed paper, or 3 layers of brown paper. Grease again.

Preheat oven in small heat (275 degrees F or 135 degrees C).

Mix all together flour, baking powder, soda, salt and spices. Sift a part onto a piece of waxed paper. Remove 1 cup of this flour mixture, and combine with fruits and nuts. Mix all very well until fruit is evenly coated.

Cream the butter while gradually adding sugar and extracts until fluffy. Mix the preparation till it gets creamy. Beat egg yolks until it lights a bit, and the color turns lemon-like and beat into the butter mixture. Stir in the molasses, and beat all together mixing well. Add half of the remaining flour mixtures, and blend thoroughly.

Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with grape juice and coffee. Add floured fruit and nuts, blending in until is well distributed.

Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven. The cooking time depends on the size of the cake. If you made a small cake, it will take approximately 2 ½ hours. A medium one will take 2 ½ hours and a large cake will take from 4 to 4 ½ hours. Allways use small to medium heat to cook and do not change the temperature during the process.

Remove form oven and allow to stand 5 minutes, then turn out on wire rack to cool completely.

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