1 - 10 of 144 for dark fruit cake
Combine juice, molasses ... and stir in fruit. Cream butter ... 2 hours. Cool cakes in pan and ... cool place. Best if made several weeks before serving.
Preparing fruit: wash currants ... inches high), fill to top (cake does not rise). Bake at 275 degrees for 2 hours. Test with toothpick. Cool before wrapping.
Cream together until ... to dredge the fruit). Add the ... Sprinkle lightly with flour. This amount makes sufficient to fill the 3 size set of cake pans.
Cook slowly the ... the citron (or fruit) and nuts. This makes one large cake or 2 large ... (275 to 300 degrees) for 1 1/2 hours. Keeps from 3 to 6 months.
You can use ... the darker your cake will be). Let ... molasses mixture. Dust fruit with 1/4 cup ... cheesecloth and store in a cake tin, it lasts a long time.)
Cream butter with ... and flour the fruit and nuts lightly ... flour, each being beaten in well. Cook very slow 300 degree oven approximately 2 1/2 hours.
Sift flour once. ... beaten eggs. Add fruit, peel, nuts, ... water under the cake on the bottom of oven to keep from burning on bottom. Makes 10 pounds.
At least one day before making cakes combine currants and ... add 1 cup dark rum (Captain Morgan), ... thoroughly. Stir in fruits and raisins until ... on the pan size.
Wash raisins and ... fold in. Cut fruit in pieces and ... ingredients alternately to cake batter. Add nuts ... wrapped in cloth soaked in Cherry Brandy.
Rinse raisins in ... Mix #2 to fruit and nuts (Mix ... toothpick. While still hot, brush tops with dark Karo to seal. Decorate with candied cherry halves.
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