The best delicious Rich Dark Fruit Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rich Dark Fruit Cake recipe today!
Hello my friends, this Rich Dark Fruit Cake recipe will not disappoint, I promise! Made with simple ingredients, our Rich Dark Fruit Cake is amazingly delicious, and addictive, everyone will be asking for more Rich Dark Fruit Cake.
What Makes This Rich Dark Fruit Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rich Dark Fruit Cake.
Ready to make this Rich Dark Fruit Cake Recipe? Let’s do it!
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4 c All purpose flour
1 tb Cinnamon
1 tb Cloves
1 tb Allspice
1 tb Nutmeg
1/2 tb Mace
1 ts Salt
2 1/2 lb Currants
2 1/2 lb Raisins
1 lb Citron or chopped candied
-lemon and orange peel
1 lb Pecan meats [optional]
1 lb Chopped dates or
-figs [optional]
1 lb Brown sugar [2 2/3 c packed]
15 Egg yolks, beaten
1/2 c Liquor or fruit juice*
15 Egg whites
* Use 1/4 cup bourbon, dark rum or brandy with 1/4 cup wine or 1/2 cup
prune, apricot or grape juice.
See “About Butter Cakes” and “About Fruit Cakes” for tips.
Pre-heat oven to 275. Have all ingredients at about 75 deg. Sift the flour
before measuring. Reserve one cup and re-sift the three cups with the
spices and salt.
Wash the currants; cut up the raisins, dates and figs with scissors; and
coarsely break the pecan meats. [I prefer dates, figs or more raisins to
the traditional nuts- JW] Sprinkle these ingredients with the one cup of
flour.
Cream the butter until soft. Sift the brown sugar and add gradually, mixing
after each addition. Beat in the beaten egg yolks in 3 batches. Add the
flour mixture in thirds alternating with the liquor or fruit juice. Fold in
the floured fruit and nuts. Beat the egg whites until stiff but not dry and
fold into the batter.
Prepare 2 4 1/2″x 8 ” loaf pans AND 2 9″ tube pans and bake at 275 for 3 to
4 hr. If 2 large 5 lb pans are used allow 5 hr. Place a shallow pan of
water in the oven. Remove it for the last hour of baking. Cool and store.
Yields
12 Pounds
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