Traditional Dark Fruit Cake

Recipe At A Glance

recipe is ready in Over 5 hrs

Ready in: Over 5 hrs ?
recipe difficulty 3/5

Difficulty: 3/5

Serves/Makes: 4 loaves

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INGREDIENTS:

1 pound chopped candied pineapple
1/2 pound candied cherries
1/4 pound chopped candied citron
1/4 pound chopped candied citrus peel
1 pound golden raisins
1/2 pound dark raisins
1/2 pound currants
1/2 cup dark rum or brandy
1/4 pound slivered almonds
1/4 pound chopped walnuts
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/2 cup butter
1 cup granulated sugar
1 cup brown sugar, packed
5 eggs
1 tablespoon milk
1 teaspoon almond extract

DIRECTIONS:

In a very large bowl (or roasting pan) combine dried fruits; stir in rum or brandy. Let stand overnight.

The next day, preheat oven to 275F.

Grease four 4 x 9-inch loaf pans. Line with parchment paper. Add nuts to fruit mixture; toss thoroughly with 1/2 c. flour until well-coated.

In a medium bowl, sift together remaining flour with soda and spices. In a large bowl, cream butter and sugars. Beat in eggs, one at a time. Beat in milk and almond extract. Stir flour mixture into creamed mixture. Blend well. Turn batter into floured fruit and nuts. Mix well. Spoon into loaf pans.

Bake at 275F for 2 1/2 hours, or until tester inserted in center comes out clean. When cool, wrap airtight and store for at least 2 weeks before slicing. Brush periodically with additional brandy or rum if desired.

**This can also be made up into two 9-inch square, 4-inch tall baking pans with removable bottoms. Increase the baking time to 3 1/2 hours.

NUTRITION:

This Traditional Dark Fruit Cake recipe from CDKitchen serves/makes 4 loaves

Recipe ID: 89964

SUBMITTED BY: KitchenMagician

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