"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Dark Holiday Fruitcake Recipe

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This recipe for Dark Holiday Fruitcake, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Bourgeois
Added: Tuesday, April 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup cane syrup
1/2 cup water
2 (15oz) box raisins
2 pounds mixed candied fruit
1 cup butter, softened
1 1/4 cups sugar
6 eggs
2 1/4 cups sifted all purpose flour
1/4 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 1/4 teaspoon nutmeg
3/4 teaspoon allspice
1/2 teaspoon ground cloves
1/2 cup orange juice
3 cups coarsely chopped pecans
1 Pint fig preserve.

Directions:
Directions:
Preheat oven to 325 .
Blend together syrup and water in a large
saucepan. Place over low heat stirring constantly until mixture comes to a boil, add raisins; bring to a boil again. Reduce heat and simmer for 5 minutes. Remove from heat and stir in candied fruit. Set aside. Cream together butter and sugar. Blend in eggs, one at a time. Sift together flour, baking soda and spices. Add to butter mixture alternately with orange juice. Stir in syrup mixture, figs and nuts (figs should be ground or chopped).
Pour into waxpaper lined loaf pans 3x7in. (We normally use parchment paper to line our pans. We make 4 or 5 pans.) Decorate top with candied cherries, halves of pecans and candied pineapple slices.
Bake for 1-1 1/2 hours . Cool and remove from pans and wrap in foil. I pour a little rum on top every 3 or 4 days, this adds moisture and flavor.

Number Of Servings:
Number Of Servings:
unknown
Preparation Time:
Preparation Time:
Takes awhile.
Personal Notes:
Personal Notes:
The fig are fresh figs that I put in jars. They really make the fruit cake very moist. If you want the recipe for preserving figs, its going to cost a little extra.

 

 

 

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