return to homepage

Dark Fruit Cake


Print this Recipe for Dark Fruit Cake

Sift togther:

3 cups cake flour

2 teaspoons baking powder

1+1/2 teaspoons cinnamon

1 teaspoon cloves

1/4 teaspoon nutmeg

1/4 teaspoon mace

1/2 teaspoon salt


Cream togther:

1 cup shortening

1+1/2 cups brown sugar

3 large eggs


Chop very fine:

2 cups raisins

2 cups dates

1 cup figs


Chop with a knife:

2 cups nuts

1 cup candied cherries

2 tablespoons candied orange peel

2 tablespoons candied lemon peel

1/2 cup candied pineapple

1/4 cup candied citron


Method of mixing:

To the creamed shortening and sugar mixture add the dry ingredients alternately with 1/2 cup of any kind of fruit juice and 1 cup of any kind of jam. To this mixture add lightly floured, chopped nuts and fruits. Mix thoroughly.

Line a large tube or loaf pan with greased wax paper. Pour the mixture into the greased pan and bake at 275 degrees for 1 hour and then at 300 degrees for about 2 more hours. If the top browns too soon, cover with brown paper. This cake is best if made about Thanksgiving and kept in a tight container until Christmas.

"Mennonite Community Cookbook," Mary Emma Showalter, 1950

Return to Fruit Cake Recipes and leave Dark Fruit Cake

Return to cakerecipes-r-us.com Home Page





[?] Subscribe To This Site

XML RSS
follow us in feedly
Add to My Yahoo!
Add to My MSN
Subscribe with Bloglines


cakerecipes-r-us.com is continually updated with new recipes and articles. Check back often to see what's new or, use the "Subscribe To This Site" box to receive updates as soon as they are published.





| Homepage | Contact | Privacy Policy | About cakerecipes-r-us.com |


Return to top
Copyright© 2010-2011.
All recipes are credited to original sources, if known.
All articles are copyrighted.