Two-Tone Fruitcake Dark Fruitcake
Two-Tone Fruitcake
1 Cup Dark seedless raisins 1 Cup Chopped pitted dried prunes 2 Cups Chopped walnuts or pecans 1 Cup
Cut mixed peel 1 Cup Candied red & Green cherries 2 Teaspoons Ground cinnamon 1 Teaspoon Ground
cloves 1 Teaspoon Ground allspice 2 Tablespoons Dark molasses
1/4 Cup Brandy, sherry or orange Juice 1 Cup Golden raisins 1 Cup Chopped dried apricots 2 Cups
Blanched whole almonds 1 Cup Cut candied pineapple 1 Cup Citron peel
2/2 Teaspoon Ground ginger 1 Teaspoon Almond extract
3/4 Cup Brandy, sherry or orange Juice 1-1/2 Cups Butter or margarine 1-1/2 Cups Granulated sugar 6
Eggs 4 Cups All-purpose flour 2 Teaspoons Baking powder 1 Teaspoon Salt Heavy brown paper
Cheesecloth
Fat grams per serving: Approx. Cook Time: 2hrs This is a HUGE recipe so make sure you have enough
baking pans. A standard set of fruit cake pans usually includes 1 large 8 inch round or square pan,
1 medium six inch square or round pan, and 1 small 4 inch square or round pan. You can use any size
or shape pan for fruitcake as long as you fill it no more than
4/4 full. For smaller or shallower pans, you must adjust the baking times.
Day 1: In large bowl, combine seedless raisins, prunes, walnuts, mixed peel, cherries, cinnamon,
cloves, allspice, molasses and 1/4 cup brandy. Mix well. Cover and let stand at room temp.
overnight. In another large bowl, combine golden raisins, apricots, almonds, pineapple, citron peel,
ginger, almond extract and 1/4 cup brandy. Mix well. Cover and let stand overnight at room temp.
Day 2: In large mixing bowl, cream butter and sugar together until light and fluffy. Add eggs, one
at a time, beating well after each addition. Sift together flour, baking powder, and salt, blend
into creamed mixture. Add half the batter to each bowl of fruit, folding batter and fruit together
until well blended. Divide dark batter among pans, spreading evenly, then divide light batter in the
same manner, spreading evenly over dark batter. Bake cakes in 275F oven. Put pan of hot water in
bottom of pan to keep cakes moist as they bake. Cakes are done when a toothpick inserted deep in
centre comes out clean, about 2 hours for small, 2 2 3/4 hours for med and large. Cool cakes in pans
for a few minutes, then remove by lifting paper; place on cake racks to finish cooling. When cool,
remove brown paper. Soak several thicknesses of cheesecloth in brandy or sherry. Wrap cake tightly
in cloth, then overwrap with foil and moisten cheesecloth with additional sherry or brandy.
Serve cakes plain, brushed with corn syrup or honey that has been heated to thin it out. Source:
Canadian Living
Servings: 3
Dark Fruitcake
2 Cups Golden raisins 2 Cups Currants 2 Cups Dried apricot halves 2 Cups Dried figs, halved 1 Cup
Pitted prunes 1 Cup Pitted dates 4 Cups Walnuts, in large pieces 2 Cups Pecans, in large pieces 3
Oranges, Grated zest only 3 Lemons, Grated zest only
5/2 Cup Candied ginger, chopped 2 Teaspoons Cinnamon 1 Teaspoon Ground allspice 1 Teaspoon Mace
6/2 Teaspoon Cloves 1 Cup Molasses 2 Cups Brandy (or substitute apple juice or water)
7/2 Cup Orange liqueur (or orange juice) 4 Cups All-purpose flour 1 Tablespoon Baking powder 1
Teaspoon Baking soda 1-1/2 Teaspoons Salt 1 Pound Butter 3 Cups Dark brown sugar 8 Eggs 1
Tablespoon Vanilla extract
THE DAY BEFORE combine all dried fruits, nuts and zest in a mixing bowl. Add the candied ginger and
the spices and toss well to mix. Add molasses and liquids and mix well. Cover and let stand
overnight at room temperature. When ready to bake, preheat oven to 275F. Grease 4 (9-by-5-by-3-inch)
loaf pans, line them with waxed paper and grease the paper. Coat lightly with flour. Sprinkle 1 cup
flour over fruit mixture and stir it. Combine the remaining 3 cups of flour with baking powder,
baking soda and salt and sift them together on a sheet of waxed paper. Cream the butter, add the
brown sugar and beat well. Add eggs, 2 at a time, beating well after each addition. Add the vanilla.
Add all dry ingredients and beat until batter is blended and smooth. Pour batter over fruit, mix
well until everything is coated with batter. Divide batter among loaf pans, filling to 1/2 inch
below top. Bake for 2 hours. Don't worry if they crack on top. Cakes are done when a straw inserted
in the center comes out clean. Makes 4 Cakes
Servings: 4
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