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Dark Fruitcake

 

Dark Fruitcake recipe
79

Yield

48

servings

Prep

25

min

Cook

2

hrs

Ready

8

hrs

Trans-fat Free, High Fiber
 

Ingredients

2 cups golden raisins
2 cups currants
2 cups apricots, dried
dried
*
2 cups figs
halved
*
1 cup prunes
pitted
*
1 cup dates
pitted
4 cups walnuts
in large pieces
2 cups pecans
in large pieces
3 each oranges
grated zest only
3 each lemons
grated zest only
½ cup crystallized ginger (candied)
chopped
*
2 teaspoons cinnamon
1 teaspoon allspice
ground
1 teaspoon mace
½ teaspoon cloves
1 cup molasses
2 cups brandy
*
½ cup liqueur
triple sec, grand marnier, cointreau or other orange flavor
*
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 ½ teaspoons salt
1 pound butter
3 cups brown sugar, dark
*
8 large eggs
1 tablespoon vanilla extract

Directions

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 275℉ (140℃).

Grease 4 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 ½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 326960% of calories from fat
 % Daily Value *
Total Fat 218g 335%
Saturated Fat 69g 347%
Trans Fat 0g
Cholesterol 667mg 222%
Sodium 1866mg 78%
Total Carbohydrate 100g 100%
Dietary Fiber 29g 115%
Sugars g
Protein 135g
Vitamin A 76% Vitamin C 319%
Calcium 62% Iron 114%
* based on a 2,000 calorie diet How is this calculated?

 

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