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Dark Fruit Cake

4.6(16)

Editor's note: The recipe and introductory text below are from The Fannie Farmer Cookbook by Marion Cunningham. To read more about fruitcake, see the related Daily Dish. Every kitchen file should have a recipe for a distinguished dark fruit cake. This is as good as any to be found.

by Marion Cunningham·published 2006-11-07

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Servings

Makes two 9x5-inch loaves

Total time

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Calories / serving

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Ingredients (17)

serves

1/4 pound butter, or 1/2 cup shorteningbutter
1 cup dark-brown sugar, firmly packedsugar
1 teaspoon lemon extractlemon-extract
2 eggsegg
1/2 cup molassesmolasses
2 cups flourflour
1/2 teaspoon baking sodabaking-soda
1 teaspoon cinnamoncinnamon
1/2 teaspoon allspiceallspice
1/2 teaspoon macemace
1/4 teaspoon clovesclove
1/2 teaspoon saltsalt
1/2 cup milkmilk
2 cups small pieces mixed candied fruit
1/2 cup small pieces candied citroncitron
1 cup raisinsraisins
1 cup chopped pecanspecan

Instructions (2 steps)

01Preheat the oven to 325°F. Butter two 9x5-inch loaf pans, line them with foil, then butter the foil. Cream the butter or shortening, add the brown sugar, and beat until light. Add the lemon extract and eggs and beat well. Stir in the molasses and blend. Mix together the flour, baking soda, cinnamon, allspice, mace, cloves, and salt; beat into the first mixture. Add the milk and beat until smooth. Stir in the candied fruit, citron, raisins, and pecans, and mix well. Spoon into the pans and bake for 1 to 1 1/4 hours, or until a toothpick comes out clean. Turn out onto racks to cool. When completely cool, wrap well and store in an airtight container.

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Not rich — missing servings, total time, or calories.