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Dark Fruitcake Categories: none 2 cup golden raisins 2 cup currants 2 cup dried apricot halves 2 cup dried figs, halved 1 cup pitted prunes 1 cup pitted dates 4 cup walnuts, in large pieces 2 cup pecans, in large pieces 3 oranges, grated zest only 3 lemons, grated zest only 1/2 cup candied ginger, chopped 2 teaspoon cinnamon 1 teaspoon ground allspice 1 teaspoon mace 1/2 teaspoon cloves 1 cup molasses 2 cup brandy (or substitute apple juice; or water) 1/2 cup orange liqueur (or orange juice) 4 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1 1/2 teaspoon salt 1 lb butter 3 cup dark brown sugar 8 eggs 1 tablespoon vanilla extract THE DAY BEFORE combine all dried fruits, nuts and zest in a mixing bowl. Add the candied ginger and the spices and toss well to mix. Add molasses and liquids and mix well. Cover and let stand overnight at room temperature. When ready to bake, preheat oven to 275F. Grease 4 (9-by-5-by-3-inch) loaf pans, line them with waxed paper and grease the paper. Coat lightly with flour. Sprinkle 1 cup flour over fruit mixture and stir it. Combine the remaining 3 cups of flour with baking powder, baking soda and salt and sift them together on a sheet of waxed paper. Cream the butter, add the brown sugar and beat well. Add eggs, 2 at a time, beating well after each addition. Add the vanilla. Add all dry ingredients and beat until batter is blended and smooth. Pour batter over fruit, mix well until everything is coated with batter. Divide batter among loaf pans, filling to 1/2 inch below top. Bake for 2 hours. Don't worry if they crack on top. Cakes are done when a straw inserted in the center comes out clean. Makes 4 Cakes MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK Yield: 40 servings |
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