Spiked Dark Christmas Fruitcake
2 c Golden raisins
2 c Currants
2 c Dried apricot halves
2 c Dried figs, halved
1 c Pitted prunes
1 c Pitted dates
4 c Walnuts, in large pieces
2 c Pecans, in large pieces
3 Oranges, Grated zest only
3 Lemons, Grated zest only
1/2 c Candied ginger, chopped
2 ts Cinnamon
1 ts Ground allspice
1 ts Mace
1/2 ts Cloves
1 c Molasses
2 c Brandy
1/2 c Orange liqueur
4 c All-purpose flour
1 tb Baking powder
1 ts Baking soda
1 1/2 ts Salt
1 lb Butter
3 c Dark brown sugar
8 Eggs
1 tb Vanilla extract
In a mixing bowl, combine the raisins, currants, apricots, figs, prunes,
dates, nuts and orange and lemon zest. Add the candied ginger and the cinnamon,
allspice, mace, and cloves; toss well to mix. Add molasses, Brandy, and Orange
liqueur and mix well.
Cover and let stand overnight at room temperature.
The next day, preheat oven to 275 degrees. Line 4 (9"x5"x3")
loaf pans with waxed paper.
Sprinkle 1 cup flour over fruit mixture and stir to coat well.
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 or when a toothpick inserted in the center comes out
clean.. Makes 4 fruitcakes.
