Traditional Wedding Fruitcake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 (15-ounce) packages raisins, chopped |
1 (10-ounce) package currants |
3 (4-ounce) packages chopped candied citron |
1 (16-ounce) package candied pineapple slices, chopped |
1 (8-ounce) package candied red cherries, chopped |
1 tablespoon chopped candied orange peel |
1 tablespoon chopped candied lemon peel |
3 1/2 cups chopped pecans |
2 cups all-purpose flour, divided |
1 cup butter or margarine, softened |
1 cup brown sugar, firmly packed |
6 eggs |
1/4 cup molasses |
2 tablespoons cocoa |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 teaspoons ground allspice |
2 teaspoons ground nutmeg |
2 teaspoons ground cinnamon |
2 teaspoons ground cloves |
1/2 cup buttermilk |
1/2 cup red wine |
Directions:
1. Combine first 8 ingredients; dredge with 3/4 cup flour, stirring to coat well. Set aside.
2. Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in molasses.
3. Combine remaining 1 1/2 cups flour, cocoa, baking powder, soda, salt, and spices; add to creamed mixture alternately with buttermilk and wine, mixing well after each addition. Stir in dredged fruit.
4. Spoon batter into a greased and floured 10-inch tube pan. Bake at 275° for 3 1/2 to 4 hours or until cake tests done. Cool cake completely in pan.
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