DARK FRUIT CAKE (PRIZEWINNER)
This is my SIL, Becky's, Great Great Uncle Lee A. Harley's Dark Fruit Cake recipe. It has also won several blue and red ribbons at the South Carolina State Fair in the 60s and 70s. It is a 7 pound cake. Becky says this one is her favorite! She also says that her Great Great Uncle Lee was a very sweet Christian man who loved...
Provided by Marcia McCance
Categories Other Desserts
Number Of Ingredients 13
Steps:
- 1. Be sure and have all ingredients at room temperature -- 70 F or above. Preheat oven to 225 F
- 2. Prepare one-piece tube pan (10x4): Cut heavy brown paper bottom (trace bottom of pan) and one 4" wide strip to go around the inside of the pan (slit the top every half inch or so, to conform to shape of pan), and another 5" wide to go around the tube.
- 3. Grease the pan, place the paper liners inside, then grease the paper (or can grease the paper before putting into pan -- greased side next to cake, not the pan.) The grease on the pan, holds the paper, the grease on the paper is for the cake.)
- 4. For decorating the cake put aside a few pieces of the prettier pieces of fruit, plus about ten nut halves, and ten cherry halves.
- 5. Place all of the fruit in a large mixing bowl or baking pan. Separate the seeded raisins into small pieces and mix thoroughly with the fruit.
- 6. Sift 1/2 cup of the prepared flour over fruit and mix well, also stir in the cake spice.
- 7. Now cream butter and sugar for 15 minutes (watch the clock) then pour over the fruit and blend.
- 8. Beat the eggs one minute on high and stir well into fruit. Add the black molasses and stir in well.
- 9. Separate remaining flour into 3 parts and blend each part into the fruit mixture individually and fully before adding next part. Pour the wine over the top of the mixture and blend that in, too.
- 10. Spoon the batter into the prepared baking pan. Smooth the batter with the back of a spoon, then position your fruit and nut decorations on top.
- 11. Place in preheated oven at 225 F and bake for four hours, until checker comes out clean. Don't start checking the cake until 3.5 hours have passed.
- 12. When done, set aside in a cool place and let it sit for 15 minutes. Turn upside down on platter, remove paper, then invert onto cooling rack so it is now right side up. Let it sit until completely cooled.
- 13. After it is completely cooled, wrap it in aluminum foil and place in a cake box (or: wrap in four double sheets of newspaper and tape it shut)
- 14. Let it rest for two weeks or more in cool place before cutting. do not freeze until at least three weeks have gone by. (Write the "date made" on the Newspaper so you can keep track of time.)
- 15. NOTE 1: I have no idea what he means by "(or seedless) (follow directions on seedless)" for the raisins -- there is no other unusual mention of the raisins in his directions -- but, frankly, I would not be too fussy about it. This, to me, is a "whatever."
- 16. NOTE 2: I would probably just make the cake batter, then add the floured fruit, too... but that is just me. I hate all the tedium -- LOL -- I figure it is a cake, not the Taj Mahal! -- but you do what you think is best.
- 17. NOTE 3: I also searched the Sauer's web site and they do not have a "cake spice" which is why I have made the assumption that "all spice" is what is meant. It may be that they used to have a spice with that name, but they no longer do. You, can, of course, choose any spice you like. AND more than a box of spice seems like an awful lot -- I consulted with Becky and she says it is a 7 pound cake so should be correct.
GRANDMOM SCHUMACHER'S DARK FRUIT CAKE
This was our Grandmom's [secret] fruitcake that we loved growing up. Even though many folks don't enjoy fruitcake - this is worth giving a try - because you can follow along this basic recipe & add fruit or nuts [or leave out some] as you desire. BUT keep in mind - this recipe 'as is' was the family original and it took forever to convince Grandmom to share it with the outside world. It goes together quickly by hand [you've been warned - it's a stiff cake and will burn out a hand mixer quickly] & has enough batter [only] to hold the fruit and nuts together! I hope you smile at the taste!
Provided by Susan Bryan @SusyPhoenix
Categories Cakes
Number Of Ingredients 21
Steps:
- Chop all of the candied fruits and toss with 2-3 tbsp flour, set aside.
- Cream sugar and shortening; add eggs.
- Sift flour, soda and spices together until well blended.
- Combine sugar/butter/egg mixture and flour mixture alternately with molasses and coffee. [can sub orange juice and honey here for a lighter color cake] ***
- *** Batter should be VERY stiff!! Fold in fruit and nuts (don't try to use a hand mixer - My sister and I broke each of ours until learning to do it by hand with a good wooden spoon)
- Line 2 bread pans with oiled dark brown paper from grocery bag [or oiled parchment paper] and oil the sides of the pans as well. [you could sub loaf cake liners if you wish instead of oiling and papering the pans] Pour batter into pans - can add cherries or nuts on top to 'decorate'
- Bake SLOWLY at 275 DEGREES FOR ABOUT 2 HOURS. Check with a toothpick - if it comes out clean, they're done.
- After cakes are completely cooled, they can be wrapped in plastic and tin foil and stored up to 6 weeks.
- I've done these in muffin pans and round cake pans. The baking temp stays the same - just adjust the time as needed. It's "tradition" to slice this thinly to serve. "I" love fruitcake, I'll have a good slice please!
DARK FRUIT CAKE
Provided by Marion Cunningham
Categories Cake Citrus Fruit Nut Dessert Bake Christmas Fall Winter Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes two 9x5-inch loaves
Number Of Ingredients 17
Steps:
- Preheat the oven to 325°F. Butter two 9x5-inch loaf pans, line them with foil, then butter the foil. Cream the butter or shortening, add the brown sugar, and beat until light. Add the lemon extract and eggs and beat well. Stir in the molasses and blend. Mix together the flour, baking soda, cinnamon, allspice, mace, cloves, and salt; beat into the first mixture. Add the milk and beat until smooth. Stir in the candied fruit, citron, raisins, and pecans, and mix well. Spoon into the pans and bake for 1 to 1 1/4 hours, or 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 foil. Moisten the cheesecloth with additional brandy every few days for about a week. The brandy will flavor the cake and help preserve it too.
RICH DARK FRUITCAKE
This is my mother's very old recipe, at least 60 years old. My mother baked this for my wedding, and it sure is delicious and also a great Christmas cake. This is a very long recipe, but well worth the trouble. You can substitute a cup of drained maraschino cherries for the candied cherries, if you like.
Provided by Carol
Categories Desserts Cakes Wedding Cake Recipes
Time 6h
Yield 40
Number Of Ingredients 24
Steps:
- Wash and dry the raisins and the currants. Wash, dry, pit, and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds, and slice them lengthwise. Combine fruits and nuts in large bowl.
- Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. Grease again. Preheat oven to 275 degrees F (135 degrees C).
- Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper. Remove 1 cup of this flour mixture, and combine with fruit and nuts. Mix until fruit is well coated.
- Cream the butter until fluffy. Add extracts. Gradually add sugar, mixing until creamy. Beat egg yolks until light and lemon-colored, and beat into the butter mixture. Stir in the molasses, and beat together well. Add half of the remaining flour mixture, and blend thoroughly.
- Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with grape juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.
- Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven. Bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.
Nutrition Facts : Calories 451.3 calories, Carbohydrate 79.6 g, Cholesterol 85.9 mg, Fat 14.5 g, Fiber 4.1 g, Protein 6.2 g, SaturatedFat 6.7 g, Sodium 176.8 mg, Sugar 39.7 g
THE FANNY FARMER DARK FRUITCAKE
This famous fruitcake recipe by Fanny Farmer goes back years, I made it recently using the brandied fruit cake option as stated on the bottom of the recipe and I strongly recommend to use that method as the brandy will strongly intensify the flavor and preserve the cake, this fruit cake is wonderful and I plan on making it again.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h15m
Yield 2 (9x5-in) loaves
Number Of Ingredients 18
Steps:
- Set oven to 325 degrees F.
- Butter two 9 x 5-inch loaf pans.
- Line the pans with foil, then butter the foil.
- Cream the butter or shortening.
- Add in brown sugar; beat until light.
- Add in lemon extract and eggs and beat well.
- Stir in molasses and blend to combine.
- In a small bowl combine the flour with baking soda, cinnamon, allspice, mace, cloves and salt; beat into the creamed mixture until combined.
- Add in milk; beat until combined.
- Stir in the candied fruit, candied cherries, candied citron, dates or raisins and nuts; mix well.
- Transfer/divide the batter between the two pans.
- Bake for 1 to 1-1/4 hours or until the loaves test done.
- Turn out onto racks to cool.
- When completely cooled wrap well and store in an airtight container.
- BRANDIED FRUIT CAKE OPTION; soak two large pieces of cheesecloth in brandy.
- Wrap each fruit cake in the cheesecloth covering all sides, then wrap well in foil.
- Moisten the cheesecloth with additional brandy every few days for about a week.
Nutrition Facts : Calories 2231.1, Fat 94.1, SaturatedFat 35.8, Cholesterol 316.6, Sodium 1469.7, Carbohydrate 334, Fiber 15.5, Sugar 202.8, Protein 28.7
NAN'S BEST DARK FRUITCAKE:
Make and share this Nan's Best Dark Fruitcake: recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 2h30m
Yield 50 serving(s)
Number Of Ingredients 18
Steps:
- With 3/4 cup of the dark rum, pour over chopped fruit and nuts. Cover and let soak for at least 48 hours. The fruit should be stirred once a day or so.
- Keep remaining rum for after baking directions -- see below.
- Stir flour, salt, baking soda and spices together Set aside.
- In separate bowl, Cream shortening and brown sugar together till fluffy.
- Add eggs and beat one at a time.
- Add molasses, jam and mix well.
- Blend in dry ingredients. Fold in fruit.
- Prepare your round fruit cake pan by oiling and line pan with paper. Oil and flour again lightly.
- Ensure the top of the paper is about 1 inch or so above the top of the pan.
- Fill prepared pans 2/3 full.
- Bake in a slow oven 300°F for 2 hours or so.
- Place a shallow pan of hot water on the bottom rack of the oven during baking. This will ensure the cake stays moist. Remove this pan of water during the last hour of baking.
- Cool completely before removing paper.
- Storing and mellowing of fruit Cake: Wrap a cheese cloth that has been soaked in the remaining 1/4 cup of rum over the cake, covering it completely.
- Next wrap the cake and cheesecloth in aluminum foil wrap.
- Place in a cool place. Taste of cake is best when stored for 4 weeks or so! I've often brushed egg white over the cake, rolled out almond paste and laid it over the top and sides of cake. I then ice it. Everyone raves! NOTE: I've often doubled the recipe for a larger cake.
Nutrition Facts : Calories 179.9, Fat 6.2, SaturatedFat 1.4, Cholesterol 25.4, Sodium 62.1, Carbohydrate 28.4, Fiber 1.3, Sugar 19.9, Protein 2.2
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