Christmas Fruitcake - 3 Recipe - Cooking Index
Christmas Fruitcake - 3 Recipe - Cooking Index
| Fruit | ||
| 2 cups | Raisins | |
| 1 cup | Currants | |
| 1 cup | Dates - chopped | |
| 1 x | Mixed peel - chopped | |
| 2 x | Glace cherries | |
| 4 oz | Chopped walnuts | |
| 1/2 cup | Brandy | |
| Stir Together | ||
| 2 cups | Flour | |
| 1/2 teaspoon | Salt | |
| 1/2 teaspoon | Baking soda | |
| 1 teaspoon | Cloves | |
| 1 teaspoon | Allspice | |
| 1 teaspoon | Cinnamon | |
| Cream | ||
| 1 cup | Butter | |
| Gradually Beat In | ||
| 2 cups | Lightly packed brown sugar | |
| 6 | Eggs | |
| Mix Together | ||
| 3/4 cup | Molasses | |
| 3/4 cup | Apple juice |
Combine fruit and let stand overnight. The next day, dredge fruit mixture in 1/2 cup flour.
Add sifted dry ingredients to creamed mixture alternately with liquid. Make 3 dry and 2 liquid additions, combining lightly after each. Fold in floured fruit.
Preheat oven to 275F.
Grease an 8 x 8 x 3-inch fruitcake pan, line with brown paper and grease again. Turn batter into greased pan.
Bake in preheated 275F oven for 3 to 3.5 hours or until cake tests done with a toothpick.
Remove from pan and lift off brown paper.
After cooling, wrap in foil and store at least 3 weeks.
Source:
The Diabetics' Cookbook by Roberta Longstaff and Jim Mann
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.