Spicy Dark Fruitcake Recipe

Spicy Dark Fruitcake Recipe

3 ½ cups mixed diced fruits and peels

1 ¼ cups dark seedless raisins

1 ¼ cups light seedless raisins

1 cup chopped walnuts

1 cup chopped pecans

3 cups sifted all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice

½ teaspoon nutmeg

½ teaspoon cloves

1 cup shortening

2 cups brown sugar

4 large eggs

¾ cup grape juice

Preheat oven to 275 degrees. Line two 8 ½”x4 ½”x2 ½” loaf pans with parchment paper, allowing ½ inch to extend above all sides. Mix fruits and peels, raisins and nuts. Sift together the flour, baking powder, salt and spices; sprinkle ¼ cup of the dry mixture over the fruit mixture and mix well. Thoroughly cream the shortening and sugar; add the eggs, one at a time, beating well after each egg. Add the sifted dry ingredients to the creamed mixture alternately with the grape juice, beating until smooth after each addition. Pour the batter over the fruits and mix well. Pour batter into the pans, filling each ¾ full. Bake 3 to 3 ½ hours or until done. For greater volume, moist texture and a shiny glaze on the cakes put a pan containing 2 cups water on the bottom shelf of the oven while baking. Cool in the pans.

Source: “Better Homes and Gardens New Cookbook”, Meredith Publishing Company, 1965

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