DARK & DELICIOUS FRUITCAKE
Steps:
- The night before (8-24 hrs): Chop large dried fruit to about raisin or cranberry size or your preference, chop citrus peels very fine, and mix & marinate all fruits in 1 c dark rum or cognac. Preheat oven to 275 F. Butter loaf pans, line with wax paper, butter again. Cream butter and sugars until fluffy. Add applesauce & vanilla. Mix in eggs two at a time, beating well after each addition. Mix 1 c flour with the fruit mixture. Sift the remaining 3 c flour with other dry ingredients, add to wet ingredients. Mix batter and nuts into fruits- you will notice that the batter is just barely enough to hold the fruits and nuts together. Fill pans nearly to the top, pressing batter down to remove any air spaces. Bake standard loaf pans about 3 hrs, mini loafs about 2 hrs, until top feels done. Let stand 1/2 hr on racks, then remove from pans and peel off paper. When completely cool, wrap each in cheesecloth soaked in rum. Put in tin or wrap tightly in foil. Age 2-4 weeks, checking weekly and re-rumming the cheesecloth if needed. Enjoy!!
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Sammie H
[email protected]This is a great recipe. I followed it exactly and the cake turned out perfectly. It's the best fruitcake I've ever had.
Neddy
[email protected]This dark fruitcake looks amazing! Bookmarking the recipe to try.
Mahdi Islam
[email protected]This recipe is a keeper. The cake is so flavorful and moist. I love the combination of fruits and nuts. It's perfect for any occasion.
Grace Florian
[email protected]I'm not usually a fan of fruitcake, but this recipe changed my mind. It's dense, moist, and full of flavor. The caramel topping adds a nice touch of sweetness. I'll definitely be making this again.
Brendon Paswere
[email protected]I've tried this dark fruitcake and it's come out perfectly. The flavor was rich and delicious, the texture was moist and tender. I especially loved the caramel topping. I've already made it twice and it's a hit with my family and friends.