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Christmas Dark Fruit Cake Recipe

2 lbs. dark raisins

1/2 lb. orange peel, diced

1/2 lb. lemon peel, diced

1 lb. candied cherries, chopped

1/2 lb. candied pineapple, chopped

1 lb. dates or figs, chopped

1 lb. mixed nuts, shelled and chopped

1 C. butter

2 C. brown sugar

7 eggs

5 C. plain flour

1 T. cinnamon

1 T. allspice

1 T. ground cloves

1 t. nutmeg or mace

1 small glass grape jelly (about 1/2 cup)

3/4 C. molasses

1/2 C. grape juice or grape wine

2 t. vanilla

Grease a 10 inch tube pan, then line with brown paper and grease the paper well. You can also use several loaf pans, greased and lined with paper.

Place all of the chopped fruit and nuts in a large container like a roasting pan. Sprinkle with 1 cup of the flour and coat well.

Combine remaining flour with spices and set aside. In mixing bowl, cream together the butter and sugar. Add eggs, one at a time. Add jelly and molasses. Add dry ingredients alternately with grape juice or wine. Add vanilla last.

Pour batter over fruit and mix well with wooden spoon. Place batter in pan lined with brown paper.

Place in a 250 F. oven. Place a pan of water on the bottom rack of oven. Bake the fruitcake for 4 hours or until toothpick comes out clean when inserted into cake. Remove from pan and cover cake with cloth soaked in grape juice and place in an airtight container with sliced apples. Let cake ripen at least 3 weeks before Christmas. Replace apples as needed.

     

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