Old-Fashioned Fruitcake

Recipe Ingredients

3 3/4 cups	412g / 14oz	Mixed candied peel - diced
2 1/2 cups	400g / 14oz	Raisins
2 cups	125g / 4.4oz	Currants
2 cups	292g / 10oz	Pecan coarsely chopped
1 cup	62g / 2.2oz	Red candied cherries - halved
1 cup	62g / 2.2oz	Green candied cherries - halved
1/2 cup	118ml	Dark rum
1 3/4 cups	109g / 3.8oz	All-purpose flour
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Cinnamon
1/2 teaspoon	2.5ml	Ground cloves
1/4 teaspoon	1.3ml	Nutmeg
1/4 teaspoon	1.3ml	Allspice
1/8 teaspoon	0.6ml	Salt
1 cup	198g / 7oz	Butter - softened
1 cup	160g / 5.6oz	Brown sugar - packed
3		Eggs
2 tablespoons	30ml	Molasses
2 teaspoons	10ml	Vanilla

Recipe Instructions

Prepare two 9x5 in. loaf pans or 1 8 in. square pan.

In bowl combine peels, raisins, currants, pecan and cherries. Pour in rum; mix well.

Cover and let stand at room temperature for 8 hours or up to 24 hours is best. Toss with 1/2 cup of the flour; set aside.

Combine remaining flour, baking powder, cinnamon, cloves, nutmeg, allspice and salt; set aside.

In large bowl cream butter with sugar until fluffy. Beat in eggs, one at time , molasses and vanilla beating well. Stir in flour mixture just until blended; stir in fruit mixture. Turn into prepared pans.

Bake at 250* for about 3 hours for loaf pans or 4 1/2 hours for square cake pan or until cake tester inserted in center comes out clean. Let cool in pans on rack for 30 minutes; remove from pans.

Remove paper and let cool completely on rack.

Source:
Cooking Live Show #8890

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