Christmas Fruitcake - 3

Recipe Ingredients

		Fruit
2 cups	320g / 11oz	Raisins
1 cup	62g / 2.2oz	Currants
1 cup	146g / 5.1oz	Dates - chopped
1		Mixed peel - chopped
2		Glace cherries
4 oz	113g	Chopped walnuts
1/2 cup	118ml	Brandy
		Stir Together
2 cups	125g / 4.4oz	Flour
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Baking soda
1 teaspoon	5ml	Cloves
1 teaspoon	5ml	Allspice
1 teaspoon	5ml	Cinnamon
		Cream
1 cup	198g / 7oz	Butter
		Gradually Beat In
2 cups	320g / 11oz	Lightly packed brown sugar
6		Eggs
		Mix Together
3/4 cup	177ml	Molasses
3/4 cup	177ml	Apple juice

Recipe Instructions

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

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