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Fruit Cake
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Source: Brian and Debbie Palmer
Soaking the fruit and nuts in rum is optional. Rum can be substituted for brandy. | |
3 1/2 cups | All purpose flour |
1 1/2 cups | White sugar |
2 1/4 teaspoons | Baking powder |
2 1/2 teaspoons | Cinnamon |
1 1/4 teaspoons | Nutmeg |
2 teaspoons | Salt |
1 cup | Oil, Vegetable or Peanut |
1 cup | Orange juice |
1/4 cup | Dark molasses |
4 | Eggs |
2/3 cup | Dark rum |
8 oz | Dates, Pitted and quartered |
15 oz | Golden raisins |
8 oz | Candied fruit |
8 oz | Candied cherries, Whole |
4 oz | Walnuts, Chopped |
4 oz | Brazil nuts, Chopped |
4 oz | Hazelnuts, Chopped |
Heat oven to 275. Butter and flour two baking pans and line bottom with parchment paper. In a bowl combine nuts, candied fruit, and rum and let sit for 2 hours, tossing every half-hour. In a large mixing bowl combine the flour, sugar, baking powder, cinnamon, nutmeg, salt, oil, orange juice, dark molasses, and eggs. Stir in fruit and nuts. Divide mixture evenly between pans and bake until a toothpick inserted into the center of the pan come out clean, about 2 hours. If needed, cover the top of the pan with foil to avoid crisping. Let bread stand for 15 min, then remove from pan and cool. Wrap bread in a clean cloth that has been lightly soaked in dark rum and store in a cool place for 1 week.
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