Fruitcake

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My mom discovered this fruitcake recipe in the World Journal a few decades ago and has been using it since.  It produces a dense, rich cake perfect for the holidays.

 

Fruitcake
From World Journal

Yield: 9″ x 13″ cake

For the filling mixture:

  • 3 cups raisins
  • 1 cup chopped dates
  • 24 oz fruit cake mix (colorful bits of candied fruit)
  • 4 oz chopped walnuts
  • ½ cup brandy (or cognac or rum, depending on what you have)
  • ½ cup all-purpose flour

For the cake:

  • 1 cup butter, melted
  • 2 cups brown sugar
  • 6 eggs
  • ¾ cup molasses
  • ¾ cup apple juice
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

 

Day 1:

  1. Prepare the filling mixture: Place raisins, dates, fruit cake mix, walnuts, and brandy in a large bowl.
  2. Mix together well, cover, and store in refrigerator overnight.

Day 2:

  1. Preheat oven to 275ºF. Line a 9” x 13” baking pan with aluminum foil and grease it.
  2. Remove bowl of filling mixture from refrigerator and stir in ½ cup flour. Mix well.
  3. In a large bowl with the mixer on medium speed, beat together butter, brown sugar, and eggs.
  4. Beat in molasses and apple juice.
  5. Beat in salt, baking soda, cinnamon, and nutmeg.
  6. Beat in flour. The batter will be runny.
  7. Stir in filling mixture.
  8. Pour batter into prepared pan and smooth the top. Bake for 3 hours.

 

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