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Dark Fruitcake
Ready In: 300 Minutes
Prep Time: 30 Minutes
Cook Time: 210 Minutes
Serves 4
DIRECTIONS
Have all ingredients at room temperature, p. 68° to 70°F. Preheat the oven to 300°F. Grease and line the bottom and sides of one 10-inch tube pan with wax or parchment paper.
Sift together the flour, baking powder, soda, salat, cinnamon, nutmeg, mace and cloves.
In a large beat until creamy, about 30 seconds the butter and sugar.
Gradually add the molasses and beat on high speed until lightened in color and texture, 3 to 5 minutes.
Beat in the juice and zest.
Add the flour mixture in 3 parts.
beating on low speed or stirring with a rubber spatula just until blended and scraping the sides of the bowl as necessary. Stir in the fruit, nuts, raisins, dates and currants.
Scrape the batter into the pan and spread evenly. Bake for 3-1/2 hours. The cake may appear done at 2-1/2 hours; simply ignore this. If the cake is getting too dark on top, tent it loosely with aluminum foil for the last 30 to 60 minutes. Let cool in the pan on a rack for about 1 hour. Invert the cake and remove the paper liner. Let cool right side up on the rack.