Holly Fruit Cake Loaves

Holly Fruit Cake Loaves

2 cups mixed, chopped candied fruits

15 ounces seedless raisins

¾ cup chopped pecans

1 ½ cups sifted all-purpose flour

1 teaspoon cinnamon

½ teaspoon baking powder

½ teaspoon ground cloves

½ teaspoon salt

½ cup butter

½ cup firmly packed dark brown sugar

3 large eggs

¼ cup molasses

¼ cup grape juice

Icicle Glaze (recipe follows)

1. Preheat the oven to 275 degrees. Grease eight small loaf pans, 4 ½ x 2 ½ x 1 ½. Dust them lightly with flour.

2. Combine candied fruits, raisins and pecans in a large bowl. Sift 1 cup of the flour over the top; stir lightly to coat fruits and pecans.

3. Sift remaining ½ cup flour, cinnamon, baking powder, cloves and salt onto wax paper.

4. Cream butter with brown sugar until fluffy; beat in eggs, one at a time, until fluffy again; stir in molasses. Stir in flour mixture, a third at a time, alternately with grape juice, stirring just until well-blended.

5. Pour over the floured fruit mixture; fold in completely. Spoon into the prepared pans, using about ¾ cup for each pan; press down firmly with a spoon to make the tops even. Place the pans, not touching, in a large shallow pan for easy handling. Place a pan of hot water on the lower shelf in the oven to help keep the cakes moist during baking; set the cakes on the shelf above.

6. Bake for 1 hour, or until a wooden pick inserted in the middle of the cakes comes out clean. Cool the cakes completely in the pans on wire racks. Loosen around the edges with a knife; turn out onto the racks. Just before serving drizzle the Icicle Glaze over each cake and decorate with red and green candied cherries, if you wish.

Icicle Glaze

Blend 1 ½ cups confectioners’ sugar, ¼ cup cream and 1 teaspoon vanilla in a small bowl; beat until creamy-smooth. Makes about ¾ cup.

Source: Family Circle Cooking, Rockville House Publishers, Inc., 1972

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