Dark Fruitcake - 1

Recipe Ingredients

2 cups	320g / 11oz	Golden raisins
2 cups	125g / 4.4oz	Currants
2 cups	292g / 10oz	Dried apricot halves
2 cups	474ml	Dried figs - halved
1 cup	237ml	Pitted prunes
1 cup	237ml	Dates - pitted
4 cups	948ml	Walnuts - in large pieces
2 cups	474ml	Pecans - in large pieces
3		Oranges - grated zest only
3		Lemons - grated zest only
1/2 cup	73g / 2.6oz	Candied ginger - chopped
2 teaspoons	10ml	Cinnamon
1 teaspoon	5ml	Ground allspice
1 teaspoon	5ml	Mace
1/2 teaspoon	2.5ml	Cloves
1 cup	237ml	Molasses
2 cups	474ml	Brandy or dark rum*
1/2 cup	118ml	Orange liqueur
4 cups	250g / 8.8oz	All-purpose flour
1 tablespoon	15ml	Baking powder
1 teaspoon	5ml	Baking soda
1 1/2 teaspoons	7.5ml	Salt
1 lb	454g / 16oz	Butter
3 cups	480g / 16oz	Dark brown sugar
8		Eggs
1 tablespoon	15ml	Vanilla extract

Recipe Instructions

* you may substitute apple juice for the brandy/rum and orange juice for the orange liqueur.

THE DAY BEFORE combine all dried fruits, nuts and zest in a mixing bowl. Add the candied ginger and the spices and toss well to mix. Add molasses and liquids and mix well.

Cover and let stand overnight at room temperature. When ready to bake, preheat oven to 275F.

Grease 4 (9-by-5-by-3-inch) loaf pans, line them with waxed paper and grease the paper. Coat lightly with flour.

Sprinkle 1 cup flour over fruit mixture and stir it.

Combine the remaining 3 cups of flour with baking powder, baking soda and salt and sift them together on a sheet of waxed paper. Cream the butter, add the brown sugar and beat well.

Add eggs, 2 at a time, beating well after each addition. Add the vanilla. Add all dry ingredients and beat until batter is blended and smooth. Pour batter over fruit, mix well until everything is coated with batter. Divide batter among loaf pans, filling to 1/2 inch below top.

Bake for 2 hours. Don't worry if they crack on top. Cakes are done when a straw inserted in the center comes out clean.

Makes 4 fruitcakes

Source:
Recipes from Ghirardelli Chocolate Company of San Francisco

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.