Some of you have been asking for a dependable & delicious fruit cake recipe.
This one’s from “The Canadian Mennonite Cookbook”.
Yield: 4 loaves
(8” x 4” x 3” pans)
Preheat: 275 F
- 1 lb seedless raisins
- 1 lb currants
- 1 lb sultana raisins
- 1/2 lb figs (chop)
- 1/2 lb dates (chop)
- 1/2 lb red & green glazed cherries
- 1 lb mixed glazed fruit & peel
- 1 cup wine or sherry
Combine the fruits and wine and marinate over night (8-10 hours) covered (in glass or crockery containers)
- 2 cups butter
- 1 cup brown sugar
- 1 cup white sugar
- 5 eggs
- 4 cups all-purp/flour
- 1 tsp allspice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup fancy (sweet) molasses
- juice and finely grated rind of one orange
- 1 cup grape juice
- 2 tsp almond extract
- 1 cup slivered almond
- 1 cup walnut pieces
- juice and finely grated rind of one lemon
- Cream butter, add sugars and beat well.
- Add eggs one at a time, beating after each.
- Sift flour & spices.
- Combine molasses, fruit juices, grated rinds and almond extract.
- Add sifted ingredients and molasses/juice/rind mix alternately to butter/sugar/egg mixture, beating well after each addition.
- Fold in marinated fruits and chopped nuts.
- Distribute evenly in pans and bake ‘til done when tested with a cake tester or toothpick
Don’t be a slave to cooking times: when it’s done, it’s done – not sooner.
Line loaf pans with baking foil – shiny side down, lightly greased.
Place a pan of water on lowest rack to prevent over-browning.
Let rest in the pans only a few minutes before turning out on racks to cool.
When cooled, completely wrap first in plastic wrap, then foil.