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Dark Fruitcake

Author/Submitted by:
Servings: 1
Categories: Cakes / Chocolate / Desserts

2  pounds  Seeded raisins, chopped
1 3/4  pounds  Raisins, chopped
3/4  pound  Citron, chopped
1  pound  Currants
1/2  pound  Candied pineapple
1/4  cup  Chopped candied lemon peel
1/2  pound  Candied cherries, halved
1/4  cup  Chopped candied orange peel
1  cup  Grape juice
2  cups  Chopped nut meats
1  pound  Cake flour
2  cups  Shortening
1  pound  Brown sugar
12    Eggs
1  cup  Molasses
4  teaspoons  Cinnamon
4  teaspoons  Allspice
1 1/2  teaspoons  Mace
1/2  teaspoon  Nutmeg
1/2  teaspoon  Baking soda
1/2  teaspoon  Salt
4  ounces  Chocolate sqaures, melted
2  tablespoons  Hot water

Combine fruit. Pour grape juice over fruit and let stand overnight. Dredge fruit and nuts with half of the flour. Cream shortening and sugar until fluffy. Add eggs, 1 at a time to the creamed mixture and continue creaming. Add molasses. Combine remaining flour with other dry ingredients and sift 3 times. Add alternately with grape juice and fruit mixture to creamed sugar and egg mixture. Add chocolate and hot water. Blend thoroughly. Pour into greased loaf pans lined with brown paper. Steam for 2 hours and bake in a 300 degree oven for an additional 1 1/2 hours. Makes 8 (10x2x3 inch) loaves. Cakes may be decorated with pieces of fruit before placing in the oven. Peel paper from cakes while warm.

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