Old Fashioned Fruitcake - 66 Recipe - Cooking Index
Old Fashioned Fruitcake - 66 Recipe - Cooking Index
| 3 3/4 cups | Diced - mixed candied peel | |
| 2 1/2 cups | Raisins | |
| 2 cups | Currants | |
| 2 cups | Pecan coarsely chopped | |
| 1 cup | Halved red candied cherries | |
| 1 cup | Halved green candied cherries | |
| 1/2 cup | Dark rum | |
| 1 3/4 cups | All purpose flour | |
| 1 teaspoon | Baking powder | |
| 1 teaspoon | Cinnamon | |
| 1/2 teaspoon | Ground cloves | |
| 1/4 teaspoon | Nutmeg | |
| 1/4 teaspoon | Allspice | |
| 1/8 teaspoon | Salt | |
| 1 cup | Butter - softened | |
| 1 cup | Packed brown sugar | |
| 3 | Eggs | |
| 2 tablespoons | Molasses | |
| 2 teaspoons | Vanilla |
Prepare two 9x5 in. loaf pans or 1 8 in. square pan. In bowl combine peels, raisins, currants, pecan 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 1/2 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 250F for about 3 hours for loaf pans or 4 1/2 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.
Source:
"The Greek Cookery Book" by Sofia Souli
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