English Dark Christmas Fruitcake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup currants
3 cups raisins, light or dark
1 1/2 cups dates, diced
1 cup deluxe fruitcake candied fruit mix (optional)
2 cups candied cherries, halved
2 cups pecan halves
1 cup walnuts (optional)
1 cup chopped dried figs (optional)
2 1/4 cups sifted flour
1 tsp. ground nutmeg
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground cloves
1/2 tsp. baking soda
1 cup soft shortening
1 1/4 cups brown sugar packed
1/2 cup honey
6 eggs, separated
1/2 cup of semi-sweet chips, melted
corn syrup
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Directions: |
Directions:In large bowl, mix all fruit and nuts with 1 1/4 cups of flour until they are well-coated; set aside. In a medium bowl, sift remaining 1 cup of flour with spices and baking soda. In large bowl, cream shortening with sugar until light and fluffy. Add egg yolks, one at a time, beating thoroughly. Add melted chocolate and honey, if desired; mix well. At low speed, blend flour mixture and butter/egg mixture until smooth; add to the flour coated fruit mixture and stir in by hand until combined. Pour into tube or round angel food pan that has been lined with aluminum foil. Bake in a preheated 200º oven for 2 hours and 20 minutes or until cake tester inserted in the center comes out clean. Cool completely in pan. Brush top with hot corn syrup. |
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Personal
Notes: |
Personal
Notes: This recipe was created by my co-worker Bob. He loved fruit cake and after many months of testing his recipe on co-workers, we voted this the "Best Fruitcake We Had Ever Tasted." I believe he would pour a little brandy on the top of each cake, then let them cure for a couple of weeks before serving. Hmm...maybe that's why even the "Fruitcake Haters" voted it Number One!
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