Fruitcake

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4.0 by 13 people

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  • Makes: 16 servings
  • Prep: 30 mins
  • Cool: 2 hrs
  • Bake: 1 hr 15 mins 300°F

Fruitcake

Reviews (0)

4.0 by 13 people

Rate This!

Directions

  1. Grease and lightly flour an 8x4x2-inch loaf pan (or two 5 3/4x3x2-inch loaf pans). Set pan(s) aside. In a large mixing bowl stir together flour, cinnamon, baking powder, baking soda, nutmeg, allspice, and cloves. Add fruits and peels, raisins, cherries, and nuts; mix ingredients well.
  2. In another mixing bowl beat eggs; stir in brown sugar, juice, butter, and molasses until combined. Stir into fruit mixture. Pour batter into the prepared pan(s). (The smaller pans will be quite full.)
  3. Bake in a 300 degree F oven for 1-1/4 to 1-1/2 hours for the 8x4x2-inch pan, 55 to 65 minutes for the 5-3/4x3x2-inch pans, or until a wooden toothpick comes out clean. If necessary, cover pan(s) loosely with foil the last 10 to 15 minutes of baking to prevent overbrowning. Place cake in pan(s) on a wire rack and cool thoroughly.
  4. Remove cake from pan(s). Wrap cake in brandy- or fruit juice-moistened 100-percent-cotton cheesecloth. Overwrap with foil. Store in the refrigerator for 2 to 8 weeks to mellow flavors. Remoisten cheesecloth with brandy or fruit juice weekly or as needed. Makes 16 servings.

From the Test Kitchen

If using foil pans, place on a baking sheet for added stability.

Light-Colored Fruitcake:

Prepare as above, except omit nutmeg, allspice, and cloves; substitute light-colored corn syrup for the molasses. Add 1 teaspoon finely shredded lemon peel and 1 tablespoon lemon juice with the corn syrup.

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Nutrition Facts (Fruitcake)

  • Per serving:
  • 228 kcal cal.,
  • 7 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 37 mg chol.,
  • 95 mg sodium,
  • 37 g carb.,
  • 1 g fiber,
  • 20 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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