I am looking for a recipe for a dark rich fruit cake, one that is nice and moist. I want it for a Christmas cake.
By Shirley from Galiano, B.C.
here are a few from cooks.com:
DARK FRUIT CAKE
1 1/2 c. packed brown sugar
3 c. flour
2 tsp. salt
1 tsp. allspice
1 c. grape juice
4 eggs, separated
1 tsp. baking powder
1 tbsp. cinnamon
1 tsp. cloves
1 c. butter, melted
Toss together in large bowl with 1 cup flour and set aside. 8 oz. candied pineapple, diced 16 oz. fruit cake mix 8 oz. candied cherries, halved 1 c. dark raisins 4 c. nuts, chopped
Mix brown sugar and egg yolks; beat 2 minutes on medium speed of mixer. Sift 2 cups flour with other dry ingredients, then add to egg yolk mixture alternately with grape juice. Fold in stiffly beaten egg whites. Add fruit and nut mixture to batter along with melted butter and mix well. Press into 2 loaf pans lined with waxed paper. Bake at 275 degrees about 3 1/2 - 4 hours. Cool 20 minutes then remove from pans. Soak cheese cloth with apricot brandy and wrap around cakes. Wrap in aluminum foil and season for 3 weeks in cool place. Slice thin.
DARK CHRISTMAS FRUIT CAKE
1 c. currants
3 c. light or dark raisins
1/2 c. dried preserved orange peel
1/2 c. diced preserved lemon peel
1 1/2 diced preserved citron
1 c. halved candied cherries
1 c. diced preserved pineapple
1 c. pecan halves
1 c. blanched almonds, cut lengthwise
1 tsp. nutmeg
1 1/2 tsp. cinnamon
1 1/2 tsp. ground cloves
1/2 tsp. baking soda
1 c. soft shortening
6 eggs, separated
1/2 square unsweetened chocolate, melted
1/4 c. fresh, frozen or canned lemon juice
1/4 c. orange juice
2 c. sifted all purpose flour
Thoroughly grease 3" to 4" deep 10" tube pan. Cut heavy waxed paper to fit bottom and sides of pan. Line pan with waxed paper (be sure paper fits snugly) and lightly grease paper. Or use aluminum foil without greasing. In large bowl, thoroughly mix currants, raisins, peels, citron, cherries, pineapple and nuts with 1 cup flour until all are coated with flour.
Start heating oven to 300 degrees. Sift remaining 1 cup flour with spices and soda. In large electric mixer bowl, with mixer at medium speed, or cream blend shortening with sugar until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add melted chocolate. At low speed or blend, beat in alternately, just until smooth, flour mixture and fruit juices. When mixture is thoroughly blended, stir by hand into fruit mixture. Beat egg whites until stiff; fold into cake mixture. Turn into tube pan.
Bake 2 hours and 20 minutes or until cake tester inserted in center comes out clean. Cool completely in pan; remove paper; store to mellow.
They had a ton of dark fruit cake recipes so I didn't know what to give you. Try their site and see what suits you!
Merry Christmas, Shirley!
I don't have a recipe, but something that has a dollop of whiskey in it would add a little zing.
Thank you, metroplex. That is more like the one that I am looking for! The last one that you so kindly found for me, I can just add more goodies. When I was younger, I used to make these in Feb., wrap in brandy soaked cheese cloth, then foil, stored in a cool dark place. Yummy at Xmas, same with Plum puddings. And the same to you Metroplex, even tho' it seems early. It would be nice to have these things done. Now that our Thanksgiving is over! Thank you for responding!
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