Old Fashioned Fruitcake - 66 Recipe - Cooking Index
3 3/4 cups | 412g / 14oz | Diced - mixed candied peel |
2 1/2 cups | 400g / 14oz | Raisins |
2 cups | 125g / 4.4oz | Currants |
2 cups | 292g / 10oz | Pecan coarsely chopped |
1 cup | 62g / 2.2oz | Halved red candied cherries |
1 cup | 62g / 2.2oz | Halved green candied cherries |
1/2 cup | 118ml | Dark rum |
1 3/4 cups | 109g / 3.8oz | All purpose flour |
1 teaspoon | 5ml | Baking powder |
1 teaspoon | 5ml | Cinnamon |
1/2 teaspoon | 2.5ml | Ground cloves |
1/4 teaspoon | 1.3ml | Nutmeg |
1/4 teaspoon | 1.3ml | Allspice |
1/8 teaspoon | 0.6ml | Salt |
1 cup | 198g / 7oz | Butter - softened |
1 cup | 160g / 5.6oz | Packed brown sugar |
3 | Eggs | |
2 tablespoons | 30ml | Molasses |
2 teaspoons | 10ml | 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
Average rating:
5.4 (9 votes)
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