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Joan Warren's Dark Fruit Cake Recipe

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This recipe for Joan Warren's Dark Fruit Cake is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs Sultana raisins
1/2 lb dates
1/2 lb almonds
1/2 lb green cherries
3 1/4 cups flour
1/2 tsp baking soda
2 tsp allspice
1 tsp nutmeg
1 Tbsp vanilla
1 lb sugar (2 cups)
1/2 cup molasses
1/2 cup black coffee
2 lbs white raisins
1 1/2 lbs mixed fruit
1/2 lb red cherries
1 lb butter
3 tsp baking powder
1/2 tsp salt
4 tsp cinnamon
1/2 tsp cloves
1 Tbsp almond extract
12 eggs
1/2 cup Brandy or Sherry
Directions:
Directions:
Wash and dry raisins
Chop dates, cherries and almonds
Combine fruit and nuts in large bowl.
Sift together flour, baking powder, baking soda, salt and spices. Remove a cup and combine with fruit until fruit is well coated. Grease and live cake tins with 1 layr of tin foil and grease again. Set over to 275ºF. Cream butter and add flavoring and sugar. Beat egg yolks and add molasses. Then add to butter mixture and beat well. Add 1/2 of dry ingredients. Beat egg whites until stiff, not dry and fold in. Add the remaining flour alternately with fruit juice and coffee. Add floured fruit and mix well. Fill tins 2/3 full. Bake a small cake for 2 to 2 1/2 hours, medium cake for 3 to 3 1/2 hours and a large cake for 4 hours approximately.

 

 

 

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