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INGREDIENTS

1 c Butter ; softened
DARK CAKE MAKES 90 SM. PCS
3 3/4 c Diced, mixed candied peel
1/2 ts Ground cloves
2 tb Molasses
2 1/2 c Raisins
2 c Pecan coarsely chopped
3 Eggs
2 c Currants
1 c Halved green candied cherrie
1/8 ts Salt
1 c Halved red candied cherries
1/2 c Dark rum
1 ts Baking Powder
1/4 ts Nutmeg
2 ts Vanilla
1 3/4 c All purpose flour
1 ts Cinnamon
1/4 ts Allspice
1 c Brown sugar ; packed

Servings

INSTRUCTIONS

Prepare two 9x5 in. loaf pans or 1 8 in. square pan. In bowl combine peels, raisins, currants, pecan and cherrie. Pour in rum; mix well. Cover and let stand at room temperature for 8 hours or up to 24 hours is best. Toss with 1/2 cup of the flour; set aside. Combine remaining flour, baking powder, cinnamon, cloves, nutmeg, allspice and salt; set aside. In large bowl cream butter with sugar until fluffy. Beat in eggs, one at time , molasses and vanilla beating well. Stir in flour mixture just until blended; stir in fruit mixture. Turn into prepared pans. Bake at 250* for about 3 hours for loaf pans or 4 1/2 hours for square cake pan or until cake tester inserted in center comes out clean. Let cool in pans on rack for 30 mins; remove from pans. Remove paper and let cool completely on rack. NOTE: See "Fruit Cake Preparation" Recipe for preparation and cooking tips BEFORE STARTING.

NOTES

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Old-Fashioned Fruit Cake

1 c Butter softened
  DARK CAKE MAKES 90 SM. PCS 
3 3/4 c Diced, mixed candied peel 
1/2 ts Ground cloves 
2 tb Molasses 
2 1/2 c Raisins 
2 c Pecan coarsely chopped 
3  Eggs 
2 c Currants 
1 c Halved green candied cherrie 
1/8 ts Salt 
1 c Halved red candied cherries 
1/2 c Dark rum 
1 ts Baking Powder 
1/4 ts Nutmeg 
2 ts Vanilla 
1 3/4 c All purpose flour 
1 ts Cinnamon 
1/4 ts Allspice 
1 c Brown sugar packed

Prepare two 9x5 in. loaf pans or 1 8 in. square pan. In bowl combine peels,  raisins, currants, pecan and cherrie. Pour in rum; mix well. Cover and let  stand at room temperature for 8 hours or up to 24 hours is best. Toss with  1/2 cup of the flour; set aside. Combine remaining flour, baking powder,  cinnamon, cloves, nutmeg, allspice and salt; set aside. In large bowl cream  butter with sugar until fluffy. Beat in eggs, one at time , molasses and  vanilla beating well. Stir in flour mixture just until blended; stir in  fruit mixture. Turn into prepared pans. Bake at 250* for about 3 hours for  loaf pans or 4 1/2 hours for square cake pan or until cake tester inserted  in center comes out clean. Let cool in pans on rack for 30 mins; remove  from pans. Remove paper and let cool completely on rack.    NOTE:  See "Fruit Cake Preparation" Recipe for preparation and cooking         tips BEFORE STARTING.

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Nutrition

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Serving Size: 1 Serving (2837g)
Recipe Makes: 1 Servings

Calories: 8123
Calories from Fat: 2390 (29%)

Amt Per Serving		% DV

	Total Fat 265.5g	354 %
	Saturated Fat 140.9g	705 %
	Monounsaturated Fat 77g
	Polyunsanturated Fat 18.6g
Cholesterol 3660.6mg		1126 %
Sodium 2953.4mg		102 %
Potassium 9040.4mg		238 %
Total Carbohydrate 1311.1g		386 %
	Dietary Fiber 49.4g	198 %
	Sugars, other 1261.7g
Protein 148.1g		212 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8123

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