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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 2 |
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This is a wonderful fruit cake! A dear friend of mine sent me one of these for Christmas and it's delicious! I'm not a big fan of fruit cakes, but this one made a believer out of me!Try it, and it doesn't even have to be for the holidays.There's some work to this, but it's well worth it! Souece: skrowerif, Seattle Ingredients:
1 lb raisins, seedless |
1 lb currants |
1 lb dates, chopped |
2 lbs candied fruit |
1 lb walnuts, shelled and chopped |
6 cups flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 tablespoon cinnamon |
1 teaspoon allspice |
1 teaspoon nutmeg |
1/4 teaspoon clove, ground |
2 cups shortening |
2 cups brown sugar |
6 large eggs |
1 cup molasses, dark |
1 cup coffee, brewed strong and cooled |
2 tablespoons vanilla extract |
Directions:
1. Mix all dry ingredients (flour, spices, and fruits and nuts) together in a very large bowl. Mix all soft or liquid ingredients together thoroughly then add to lg. Bowl, mixing well by hand. (This will give you an upper-body workout!).
2. Prepare 4 bread pans (standard size) by lining them thoroughly with brown wrapping paper or a cut-up brown grocery bag. Pour this thick and chunky batter into each of the loaf pans, filling 2/3 full.
3. Bake for 2 hours at 250-300 degrees.
4. Remove from oven and let cool. When thoroughly cool, remove from pans and carefully remove the brown paper which is adhered to the fruitcake. Wrap in waxed paper and let set. Serve during the Holidays.
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