Marinated Christmas Fruitcake

Some of you have been asking for a dependable & delicious fruit cake recipe.

This one’s from “The Canadian Mennonite Cookbook”.

Yield: 4 loaves
(8” x 4” x 3” pans)
Preheat: 275 F

INGREDIENTS

  • 1 lb seedless raisins
  • 1 lb currants
  • 1 lb sultana raisins
  • 1/2 lb figs (chop)
  • 1/2 lb dates (chop)
  • 1/2 lb red & green glazed cherries
  • 1 lb mixed glazed fruit & peel
  • 1 cup wine or sherry

Combine the fruits and wine and marinate over night (8-10 hours) covered (in glass or crockery containers)

  • 2 cups butter
  • 1 cup brown sugar
  • 1 cup white sugar
  • 5 eggs
  • 4 cups all-purp/flour
  • 1 tsp allspice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup fancy (sweet) molasses
  • juice and finely grated rind of one orange
  • 1 cup grape juice
  • 2 tsp almond extract
  • 1 cup slivered almond
  • 1 cup walnut pieces
  • juice and finely grated rind of one lemon

METHOD

  1. Cream butter, add sugars and beat well.
  2. Add eggs one at a time, beating after each.
  3. Sift flour & spices.
  4. Combine molasses, fruit juices, grated rinds and almond extract.
  5. Add sifted ingredients and molasses/juice/rind mix alternately to butter/sugar/egg mixture, beating well after each addition.
  6. Fold in marinated fruits and chopped nuts.
  7. Distribute evenly in pans and bake ‘til done when tested with a cake tester or toothpick

HELPFUL HINTS

Don’t be a slave to cooking times: when it’s done, it’s done – not sooner.
Line loaf pans with baking foil – shiny side down, lightly greased.
Place a pan of water on lowest rack to prevent over-browning.
Let rest in the pans only a few minutes before turning out on racks to cool.
When cooled, completely wrap first in plastic wrap, then foil.

Posted on November 4, 2015 and filed under desserts & sweets.