Dark And Rich Fruitcake (Bill's Favorite)

Recipe Ingredients

4 cups	948ml	Candied citron - fruit and peels
2 cups	292g / 10oz	Dried apricots - chopped
1 cup	160g / 5.6oz	Raisins - seedless, dark or golden
1 cup	93g / 3.3oz	Craisins - (dried cranberries)
1 1/2 cups	219g / 7.7oz	Pecan halves - coarsely chopped
3/4 cup	177ml	Dark rum
2 1/4 cups	140g / 4.9oz	White flour
2 teaspoons	10ml	Baking powder
2 teaspoons	10ml	Salt
1 tablespoon	15ml	Ground cinnamon
1 teaspoon	5ml	Ground nutmeg
1 teaspoon	5ml	Ground allspice
1 teaspoon	5ml	Ground cloves
5		Eggs
1 3/4 cups	280g / 9.9oz	Packed brown sugar
1/2 cup	118ml	Orange juice
1 cup	198g / 7oz	Butter - (not margarine), melted, cooled
1/4 cup	59ml	Light molasses

Recipe Instructions

1. Mix fruits and pecans together in a bowl and pour rum into bowl. Mix well. Let the rum soak into the fruit for about 8 hours. Mix the fruit every hour or so.

2. Preheat oven to 300F. Prepare tube pan: grease sides and bottom. Line bottom and sides with greased paper or aluminum foil. This recipe will fill one large bunt pan (12 cup/10" dia.)

3. In a very large bowl, mix flour, spices, baking powder, and salt. Stir until spices are evenly blended throughout. This is the dry ingredients bowl.

4. In a third bowl beat eggs until fluffy. Add brown sugar, orange juice, molasses, and butter. Mix, making sure that all the sugar dissolves. his is the liquid ingredients bowl

5. Pour off any liquid from fruit mixture into the liquids bowl. Add the fruit and the nuts to the dry ingredients bowl. Mix until all fruit and nut pieces are coated. Then pour in the contents of the liquids bowl and mix gently until you have an evenly-mixed batter.

6. Spoon the batter into the pan and bake at 300F for 1 hour. Cover pan with foil and bake for 1 hour more or until toothpick inserted in center comes out clean. Cool for 30 minutes before removing from pan. Peel off paper/foil from bottom very carefully.

7. Wrap the fruitcake tightly in two layers of aluminum foil. For the next 3 to 4 weeks, open the foil and sprinkle a little rum over bottom and top of the cake twice a week. Keep cake tightly covered and store in a cool dark place. If you don't like rum, try a different recipe.

The finished batter should not be too runny or too thick. It should be gooey but the batter should not run off the fruit and nuts toward the bottom of the bowl. If you have the right consistency, a heaping spoonful of the batter should not self level--it should stay heaped up on the spoon.

You need a total of 8 cups of assorted dried/candied fruit for this recipe. Fruit can include figs, dates, apples, etc.

NOTE: LINE PANS WITH FOIL OR PARCHMENT PAPER AS CAKE WILL STICK TO EVEN TEFLON-COATED PANS.

Source:
Modified by Bill Wight

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