Dark
Fruit Cake
Ingredients
¼
pound butter or ½ cup shortening
1
cup dark-brown sugar, firmly packed
1
teaspoon lemon extract
2
eggs
½
cup molasses
2
cups flour
½
teaspoon baking soda
1
teaspoon cinnamon
½
teaspoon allspice
½ teaspoon
mace
¼
teaspoon ground cloves
½
teaspoon salt
½
cup milk
2
cups small pieces mixed candied fruit
½
cup small pieces candied citron
1
cup raisins
1
cup chopped pecans
Method
1.
Preheat
the oven to 325°F (165°).
2.
Butter
two 9 x 5-inch loaf pans, line them with foil, then butter the foil.
3.
Cream
the butter or shortening, add the brown sugar, and beat until light.
4.
Add
the lemon extract and eggs and beat well.
5.
Stir
in the molasses and blend.
6.
Mix
together the flour, baking soda, cinnamon, allspice, mace, cloves, and salt;
beat into the first mixture.
7.
Add
the milk and beat until smooth. Stir in
the candied fruit, citron, raisins, and pecans and mix well.
8.
Spoon
into the pans and bake 1 – 1 ¼ hours, until a toothpick comes out clean. Turn out onto racks to cool. When completely cool, wrap well and store in
an airtight container.
Brandied
Fruit Cake: Soak two large pieces of
cheesecloth in brandy. Wrap each fruit
cake in the cheesecloth, covering all sides, then wrap well in a foil. Moisten the cheesecloth with additional
brandy every few days for about a week.
The brandy will flavour the cake and help preserve it too.
Dark
Fruit Cake was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from The Fannie Farmer
CookBook, the chapter on “Cakes” Cakes Made With Shortening (Butter Cakes),
Recipe on page 627 of the Twelfth Edition.
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Shirley-Ann Pearman
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