Description:I made fruitcake this year as gifts to some friends and family and I got positive feedback from them so I decided I will share with you all THE ORIGINAL recipe ... not the one I actually put in my fruitcakes, hehehe. I need to have some secrets, right? That way, you will all still come to me for your fruitcake.
Note that this recipe came from an American cookbook so DEFINITELY adjustments need to be made, especially in the baking time. Climate, location (seaside, mountains, etc.), these things affect the outcome of the cake.
Ingredients:- 3 c. sifted all purpose flour
- 2 tsps. baking powder
- 1 tsp. salt
- 2 tsps. cinnamon
- 1/2 tsps. all spice
- 1/2 tsp. ground cloves
- 1/2 tsp. nutmeg
- 2 c. mixed candied fruits
- 1/2 c. candied pineapple, cut into thin wedges
| - 1 c. whole candied cherries
- 2 c. dark raisins
- 1 1/4 c. pitted dates, cut into large pieces
- 2 c. pecan halves
- 4 eggs
- 1 3/4 c. firmly packed brown sugar
- 1 c. liquid (milk, water, or fruit juice)
- 1/4 c. molasses
- 3/4 c. shortening, melted
|
Directions:- Grease two 9x5x3 inch pans or four 1 pound coffee cans and line with wax paper or foil.
- Sift flour with baking powder, salt, cinnamon, allspice, cloves, and nutmeg into a large mixing bowl.
- Add candied fruit, pineapple, cherries, raisins, dates, and pecans.
- Mix until all fruits and nuts are well coated with dry ingredients.
- In a medium bowl, beat eggs until foamy. Gradually add brown sugar, eating until light and fluffy.
- Blend in liquid, molasses, and melted shortening. Add to fruit mixture; stir until well blended.
- Pour batter into prepared pans, filling 2/3 to 3/4 full.
- Bake at 275 degrees for 2 1/2 to 3 hours, until tester inserted into center of cake comes out clean.
- Cool. Remove from pans; wrap cooled cakes in foil to keep moist.
Tip: Use 1 c. almonds or brazil nuts for added color and flavor. 
