Old Fashioned Fruitcake Recipe

180 minutes to make

Serves 12

No candied fruit here; just chocked full of dried fruit, nuts, spices and liquor. Ages very well.

Fruitcake Ingredients:

• 3 cups all-purpose flour
• 1-1/3 cups sugar
• 2 teaspoons salt
• 1 teaspoon baking powder
• 2 teaspoons fine ground cinnamon
• 1/2 teaspoon nutmeg; freshly grated
• 1/2 teaspoon fine ground mace
• 1/2 cup orange juice
• 1/4 cup dark molasses
• 4 each eggs; beaten
• 1/4 cup dark Jamaican rum
•   2 cups shelled nuts; whole or coarsely cut
• 6 cups dried fruit pieces; whole or coarsely cut

Fruitcake Directions
Preheat oven to 275°F.
• Line two baking pans, 9x5x3 or 8.5×4.5×2.5, with aluminum foil. Grease the pans.
• Mix and beat all the ingredients, except the fruit and nuts to form the batter.
• Fold in the fruit and nuts* until evenly distributed and thoroughly coated.
• Spread evenly into the pans and bake for 2-1/2 to 3 hours, until the cakes test done; a wooden pick inserted into the cake’s center comes out clean.
• If necessary cover with aluminum foil the last hour to prevent excessive browning.
• Remove from pans, completely cool and peel off the aluminum foil.
• Wrap in cheese cloth and add two tablespoons of liquor**, poured over the tops of each of the cheese-cloth wrapped cakes.
• Seal wrapped cakes in Ziploc bags and age for several weeks or months.
• Cakes should have small amounts*** of liquor added every few days or weekly, as the fruitcakes are curing. Do not unwrap until you are ready to serve.
• * Note: The dried fruits and nuts may be any combination you prefer. Their sizes are such that they may be evenly folded into the batter and sliced through when the cake is sliced.
• Fruits may be apricots, peaches, cherries, apple, figs , dates, pears, raisins , dates, currants, plums, mango, papaya, etc.
• Nuts may be pecans, Brazil nuts, walnuts, etc.

• ** Note: Use any liquor you prefer; brandy or rum are good choices.

• *** Note: Small amounts means enough to keep the cake moist but not enough to make them sticky or gooey. (2 to 3 tablespoons) The moisture should be absorbed evenly throughout the cakes.

Source: Group Recipes