Best Fruitcake Recipes
For many people, Christmas would not be complete without a good old-fashioned fruit cake. Here is a recipe for black fruit cake. The variation for the light fruit cake is below.
1 1/2 cups all-purpose flour
1 t ground cinnamon
1/2 t baking powder
1/4 t baking soda
1/4 t ground nutmeg
1/4 t ground allspice
1/4 t ground cloves
3/4 cup diced mixed candied fruits and peels, or, snipped mixed dried fruit
1/2 cup raisins or snipped pitted dates
1/2 cup candied red or green cherries, quartered
1/2 cup chopped pecans or walnuts
1/2 cup packed brown sugar
1/2 cup orange juice or apple juice
1/3 cup butter, melted
2 T light molasses
Brandy or fruit juice
Grease an 8x4x2-inch loaf pan. Line bottom and sides of pan with brown paper to prevent burning. Grease paper. Set pan aside. In a bowl, stir together flour and spices. Add fruit and nuts. Mix ingredients well.
In another bowl, beat the eggs; Add brown sugar, juice, butter and molasses until combined. Bake at 300 ° C for 1 1/4 to 1 1/2 hours or until a toothpick comes out clean and cover with foil after 1 hour of cooking to avoid placing the cake in a pan on a rack and leave cool completely
Remove cake from pan. Wrap cake in brandy or fruit-juice-moistened cheesecloth. Wrap this package in foil.Store in the refrigerator for 2 to 8 weeks to soften the flavors. Wet the cloth about once a week or as needed. Makes 16 servings.
Prepare as above except: Omit nutmeg, allspice, and cloves. Substitute light-colored corn syrup for the molasses. Add 1 t. finely shredded lemon peel and 1 T. lemon juice with the corn syrup.