1 large container (2 lbs) mixed candied fruits, chopped
4 Cups (1 large bag) pecans (chopped)
4 Cups (1 large bag) walnuts (chopped)
2 1/2 Cups flour
1 1/2 tsp baking powder
3/4 tsp salt
1 Cup butter or margarine
1 Cup sugar
1/2 Cup brown sugar, packed
1 1/2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground mace
1/2 tsp ground allspice
1 1/2 tsp vanilla
1 Cup spiced rum
Combine fruits and nuts in a large bowl. In a separate bowl, sift together flour, baking powder, and salt. Mix HALF the flour mixture into the fruit/nut mixture.
In a mixing bowl, cream together the butter, sugars, and spices until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla. Mix in remaining flour mixture. Pour batter over fruit/nut mixture and mix in thoroughly.
Pour into a well greased 10 inch tube/bundt pan. Bake at 275 until done, 3 1/2 to 4 hours. Cool in pan slightly; unmold and cool completely.
Use 1/2 Cup rum to soak several layers of cheesecloth. Wrap cake in cheesecloth, then in foil.Store in refrigerator 2-3 days. Use remaining rum to re-moisten cheesecloth; re-wrap and refrigerate cake for 2-6 weeks. Garnish with halved almonds and cherries, if desired. Makes 1 fruitcake
0 Out of 5 from
You can add this Dark Fruitcake recipe to your own private DesktopCookbook.