Dark Fruit Cake
Dark Fruit Cake is an impressive dinner. Made with 3 oz. pkg. lemon peel, 3 oz. pkg. orange peel, 1/2 lb. candied cherries, 1/4 lb. walnuts and 1/4 lb. pecans, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Shred fruit peels; halve cherries, nuts and dates.
Cut pineapple and citron the size of almonds.
Dredge fruits in 1/4 cup flour.
Cream shortening and sugar; add honey, then eggs and beat well.
Add sifted dry ingredients alternately with fruit juice. Beat thoroughly.
Pour batter over floured fruits and mix well. Line greased 3 1/2 x 7 1/2-inch loaf pan with waxed paper, allowing 1/2-inch to extend above all sides of pan.
Do not flatten.
Bake in slow oven at 250Β° for 3 to 4 hours.
Place pan containing 2 cups water on bottom shelf of oven while baking for greater volume, moist texture and a smooth, shiny glaze.
If desired, pour brandy over as cakes are removed from oven.
Brush with hot corn syrup.
Decorate with blanched almonds and cherries.
Makes 5 pounds.
π· Perfect Pairings
Complete your meal with these
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