Rich Dark Fruitcake Popular Recipes

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Rich Dark Fruitcake

"This is my mom's very old recipe, as a minimum 60 years antique. My mom baked this for my wedding ceremony, and it positive is scrumptious and additionally a splendid Christmas cake. This is a very lengthy recipe, but properly worth the hassle. You can replacement a cup of drained maraschino cherries for the candied cherries, if you want."

Ingredients :

6 cups golden raisins
three cups dried currants
1 half of cups pitted dates
6 cups raisins
1 pound candied blended citrus peel
half of pound candied cherries
2 cups almonds
2 cups butter
3 1/4 cups all-purpose flour
3 teaspoons baking powder
half teaspoon baking soda
half of teaspoon salt
2 teaspoons floor allspice
four teaspoons floor cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups white sugar
12 egg yolks
1/2 cup molasses
12 egg whites
half cup grape juice
1/2 cup strong brewed espresso

Instructions :

Prep : 1H	Cook : 40M	Ready in : 6H

Wash and dry the raisins and the currants. Wash, dry, pit, and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds, and slice them lengthwise. Combine culmination and nuts in huge bowl.
Grease and line 3 fashionable Christmas cake pans (those spherical pans are as a minimum three inches deep and are available a fixed of 3 sizes- five, 7, and nine inch across) with four layers of heavy waxed paper, or 3 layers of brown paper. Grease once more. Preheat oven to 275 degrees F (one hundred thirty five ranges C).
Sift collectively flour, baking powder, soda, salt, and spices onto a piece of waxed paper. Remove 1 cup of this flour combination, and integrate with fruit and nuts. Mix till fruit is properly lined.
Cream the butter till fluffy. Add extracts. Gradually upload sugar, mixing till creamy. Beat egg yolks till light and lemon-coloured, and beat into the butter mixture. Stir within the molasses, and beat collectively properly. Add half of the remaining flour combination, and mix very well.
Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the final flour mixture alternately with grape juice and coffee. Add floured fruit and nuts, blending in till fruit is properly allotted.
Turn batter into prepared cake tins, filling every about 2/3 complete and spreading batter calmly. Bake in middle of oven. Bake small cake 2 half hours, medium cake 3 1/2 hours, and massive cake 4 to 4 half hours. Remove from oven and allow to face 5 mins, then flip out on wire rack to chill.

Notes :

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