Dark Fruitcake Recipe

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Ingredients:

Serving

2 cups mixed candied fruit
1 (16 oz) jar mincemeat
1 1/2 cups golden raisins
1 1/2 cups dark raisins
2/3-1 cup candied citron peel
1 1/2 cups blanched whole almonds
1 1/2 cups whole brazil nuts (optional)
1 1/2 cups hazelnuts
2 cups pecan halves
2 cups dried apricots, coarsely chopped
1 1/2 cups pitted dates, coarsely chopped
3/4 cup whole candied red cherries or 3/4 cup green glazed cherries (or combination, recommended)
3 cups all-purpose flour
1/4-1/2 cup extra flour , for coating fruits and nuts
1 cup sugar
1/2 cup dark molasses
2 tsp vanilla
1 cup dark rum or 1 cup brandy
1/4-1/2 cup water or 1/4-1/2 cup orange juice
4 -5 eggs (1 cup)
1 cup oil ( canola , safflower , corn , etc.)
2 tsp salt
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp allspice
1/4 tsp ground cloves

Directions:

In a large microwave safe bowl, heat rum on high for 30 seconds.
Stir in raisins and heat on high for 2 minutes.
Stir rum/raisins, cover and set aside.
Heat oven to 275°F.
Grease and flour a large (12 cup) tube or bundt pan, and two 8 or 9-inch loaf pans.
In a large bowl, combine all ingredients except fruits, nuts, raisins, mincemeat and water (or orange juice).
Mix for about 1 minute on low speed of mixer, scraping bowl constantly.
Drain rum from raisins, add water (or orange juice) to rum to equal 1 cup.
Add rum/juice mixture to batter and beat for 3 minutes on high speed, scraping bowl occaisionally.
Stir in mincemeat and mix well.
Batter will be very thick.
In a large bowl, mix together all fruits and nuts (including drained raisins).
Sprinkle with 1/4 cup flour and toss to coat (add more flour if necessary).
With a wooden spoon, stir all the fruits and nuts into the batter, making sure all are coated.
Fill large tube pan to within 2 inches of the rim, spread mixture evenly.
Divide remaining mixture evenly in the 2 prepared loaf pans.
Bake for 2 1/2 to 3 hours, or until toothpick inserted in center comes out clean.
If necessary, cover fruitcakes with aluminum foil for the last hour of baking to prevent over browning.
Remove cakes from pans and cool.
When cool, (brush them with additional rum- optional), then wrap them well in plastic wrap and store in a cool place for at least 3-4 week before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	11976.94 Kcal (50145 kJ)
Calories from fat	6465.92 Kcal
		% Daily Value*
Total Fat	718.44g	1105%
Cholesterol	470.99mg	157%
Sodium	3504.95mg	146%
Potassium	10610.63mg	226%
Total Carbs	1231.15g	410%
Sugars	733.52g	2934%
Dietary Fiber	130.99g	524%
Protein	220.05g	440%
Vitamin C	173.4mg	289%
Vitamin A	63.4mg	2113%
Iron	56.4mg	313%
Calcium	2844.4mg	284%

Amount Per 100 g
Calories	524.34 Kcal (2195 kJ)
Calories from fat	283.07 Kcal
		% Daily Value*
Total Fat	31.45g	1105%
Cholesterol	20.62mg	157%
Sodium	153.44mg	146%
Potassium	464.52mg	226%
Total Carbs	53.9g	410%
Sugars	32.11g	2934%
Dietary Fiber	5.73g	524%
Protein	9.63g	440%
Vitamin C	7.6mg	289%
Vitamin A	2.8mg	2113%
Iron	2.5mg	313%
Calcium	124.5mg	284%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

298.6

Points
328

PointsPlus

Good Points

saturated fat free,
high fiber

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

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