Old Fashioned Fruit Cake
This old fashioned fruit cake is a classic. Candied fruits, rum, molasses and all kinds of spices make the cake rich in flavor.
Yield
12 servingsPrep
30 minCook
4 hrsReady
24 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ¾ | cups |
mixed candied peel
diced |
* |
| 2 ½ | cups |
raisins, seedless
|
|
| 2 | cups |
currants
|
|
| 2 | cups |
pecans
coarsely chopped |
|
| 1 | cup |
candied cherries
red, halved |
*
|
| 1 | cup |
candied cherries
green, halved |
*
|
| ½ | cup |
dark rum
|
* |
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
allspice
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | cup |
butter
softened |
|
| 1 | cup |
brown sugar
packed |
*
|
| 3 | large |
eggs
|
|
| 2 | tablespoons |
molasses
|
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 887 | ml |
mixed candied peel
diced |
* |
| 591 | ml |
raisins, seedless
|
|
| 473 | ml |
currants
|
|
| 473 | ml |
pecans
coarsely chopped |
|
| 237 | ml |
candied cherries
red, halved |
*
|
| 237 | ml |
candied cherries
green, halved |
*
|
| 118 | ml |
dark rum
|
* |
| 414 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
cloves
ground |
|
| 1.3 | ml |
nutmeg
|
|
| 1.3 | ml |
allspice
|
|
| 0.6 | ml |
salt
|
|
| 237 | ml |
butter
softened |
|
| 237 | ml |
brown sugar
packed |
*
|
| 3 | large |
eggs
|
|
| 3E+1 | ml |
molasses
|
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Prepare two 9x5 inch loaf pans or one 8 inch square pan.
In bowl combine peels, raisins, currants, pecans 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 ½ 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 degrees F for about 3 hours for loaf pans or 4½ 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.
