Ingredients: |
Ingredients: 1 1/2 lb glace cherries, halved
1 lb diced fruit cake mix
1 lb ready-cut mixed peel
1/2 lb citron peel, sliced
1/2 lb glace pineapple, diced
1 lb seedless raisins
1 lb currants
1/2 lb blanched almonds, chopped
1/4 lb pecans, broken
1 cup butter
1 cup brown sugar
2 tsp vanilla
2 tsp grated lemon rind
6 eggs
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tsp allspice
1/2 tsp mace or nutmeg
1/2 tsp ginger
2 tsp instant coffee powder
1 1/2 tsp salt
1/2 cup honey
2/3 cup apricot jam
1/4 cup brandy
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Directions: |
Directions:Combine fruits and nuts in large bowl. Sprinkle one cup of the flour over all. Mix in well so that all pieces are coated with flour and separated.
Cream butter, gradually add sugar, cream together until light. Add vanilla and lemon rind. Add unbeaten eggs one at a time, beating well after each addition.
Sift together remaining 2 cups flour, baking powder, soda, spices, instant coffee and salt. Combine honey, jam and brandy. Add to first mixture alternately with dry ingredients. Pour over fruit and nut mixture, mix well.
Spread in pans which have been lined with three thicknesses brown paper, greasing inner layer next to cake. Mom also adds a wax paper layer which she greases. Bake in slow over, 275º F allowing about 4 to 4 1/2 hours for large 8-inch cake; 3 to 3 1/2 hours for 6-inch cake; 2 to 2 1/2 hours for 4-inch cake. Keep shallow pan of water in oven with cakes while they are baking. |
This recipe for Dark Fruit Cake is from