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Christmas/Wedding Dark Fruitcake
Posted 07 February 2010 - 02:00 PM
My mother made this for my wife's and my wedding cake as well and I don't think too many pieces got kept as souvenirs!
This is another recipe where soaking the fruit in a sherry or brandy is desirable. Personally, I don't drink at all but I always soak the fruit and give the cakes a drink from time to time. Its up to your own taste.
1/2 Lbs. Butter
3/4 Lbs. Brown Sugar
3/4 Lbs. Flour (All Purpose)
1 Teaspoon Nutmeg
1/2 Teaspoon Mace
1/2 Teaspoon Cloves
1 Teaspoon Cinnamon
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1 1/2 Lbs. Raisins
1 Lbs. Currants
1/2 Lbs. Dates
1/2 Lbs. Citron
5 Well Beaten Eggs
1/2 Cup Molasses
1/2 Cup Strong Cold Coffee
1 Orange (Juice and Grated rind)
1/2 Lemon (Juice and Grated Rind)
1/2 Cup Tart Jelly (Grape works best)
Almonds for top decoration
Cream butter and sugar together.
Sift dry ingredients together 3 times and mix with fruit.
Add Eggs to Creamed Mixture
Add flour mixture alternately with 5 ingredients (Creamed ingredients)
Take two loaf pans and grease, line with foil and grease again.
Place mixture in Pans and place Almonds on top if desired. Cover with greased foil.
Place a pan of water on the lower shelf of a 300 degree oven and steam for 2 hours. Remove water pan and bake for an additional
1 1/2 - 2 hours. Remove top cover for last 1/2 hour.
When cool remove from pan and remove tin foil. Wrap in Cheese Cloth for storage and then rewrap in foil. Unwrap occasionally, and add Sherry to taste. Store in fridge or freezer.
Posted 07 February 2010 - 10:16 PM
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