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This is my mother's very old recipe, at least 60 years old. My mother baked this for my wedding, and it sure is delicious and also a great Christmas cake. This is a very long recipe, but well worth the trouble. You can substitute a cup of drained maraschino cherries for the candied cherries, if you like.
Prep 1hr Cook: 4hrs30 mins Additional: 30 mins Total: 6hrs Servings: 40 Yield: 1 - 3 tiered wedding cake
Rich Dark Fruitcake
6 cups golden raisins
3 cups dried currants
1 ½ cups pitted dates
6 cups raisins
1 pound candied mixed citrus peel
½ pound candied cherries
2 cups almonds
2 cups butter
3 ¼ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground allspice
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups white sugar
12 egg yolks
½ cup molasses
12 egg whites
½ cup grape juice
½ cup strong brewed coffee
Dessert Step 1 Wash and dry the raisins and the currants. Wash dry pit and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds and slice them lengthwise. Combine fruits and nuts in large bowl. Step 2 Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5 7 and 9 inch across) with 4 layers of heavy waxed paper or 3 layers of brown paper. Grease again. Preheat oven to 275 degrees F (135 degrees C). Step 3 Sift together flour baking powder soda salt and spices onto a piece of waxed paper. Remove 1 cup of this flour mixture and combine with fruit and nuts. Mix until fruit is well coated. Step 4 Cream the butter until fluffy. Add extracts. Gradually add sugar mixing until creamy. Beat egg yolks until light and lemon-colored and beat into the butter mixture. Stir in the molasses and beat together well. Add half of the remaining flour mixture and blend thoroughly. Step 5 Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with grape juice and coffee. Add floured fruit and nuts blending in until fruit is well distributed. Step 6 Turn batter into prepared cake tins filling each about 2/3 full and spreading batter evenly. Bake in center of oven. Bake small cake 2 1/2 hours medium cake 3 1/2 hours and large cake 4 to 4 1/2 hours. Remove from oven and allow to stand 5 minutes then turn out on wire rack to cool.
Servings Per Recipe:40 Calories: 451.3 % Daily Value * Protein: 6.2g 13% Carbohydrates: 79.6g 26% Dietary Fiber: 4.1g 16% Sugars: 39.7g Fat: 14.5g 22% Saturated Fat: 6.7g 33% Cholesterol: 85.9mg 29% Vitamin A Iu: 378.2IU 8% Niacin Equivalents: 2.4mg 18% Vitamin B6: 0.2mg 10% Vitamin C: 1.4mg 2% Folate: 32.3mcg 8% Calcium: 89.5mg 9% Iron: 2.4mg 13% Magnesium: 52.7mg 19% Potassium: 532mg 15% Sodium: 176.8mg 7% Thiamin: 0.2mg 17% Calories From Fat: 130.7
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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