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| OLD FASHIONED DARK FRUIT CAKE | |
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1 lb. brown sugar 2 c. butter (may be 1/2 shortening) 2 lbs. raisins 1 lb. currents 1/2 lb. walnuts 1 c. molasses 1 c. sour milk 8 eggs 1 tsp. cinnamon 1 tsp. cloves 1 tsp. nutmeg 1/2 tsp. mace 2 tsp. baking soda Flour, enough to stiffen Fruit (candied cherries, pineapple, citron) Cream sugar and shortening; add eggs; add flour and soda alternately with molasses and sour milk. Fold in fruit. Line bread pans with dark brown paper from grocery bag and greased wax paper. Bake slowly at 275 degrees for about 2 hours. Check with a toothpick. Best made at Thanksgiving time. Wrap in dish towels and store in cupboard until Christmas. Delicious! Thanks mom. | |
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recipe reviews #82248
Elaine (New York) says:
This fruitcake is extremely similar to the one I have been making for over 40 years and it is the very best one I have seen online. I have gotten my recipes from family and cookbooks from long ago, I never stop hearing raves galore and pleas to make one every year! I highly recommend this one - try it, you'll love it!
#124619
Janet (Australia) says:
This recipe is a sentimental favourite as my mum used to make the rich dark fruitcakes. I used this recipe as a basis for my wedding cake - about five years ago now. And i have the pleasure of returning to make another batch for the wedding of my stepson next month. It is a rich, complex taste and is a great favourite.
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