Fruitcake
Fruitcake is an impressive dinner. Made with 2 c. sugar, 1 c. butter or margarine, 5 eggs, 1/4 c. molasses and 2 c. flour, divided, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Cream sugar with butter until creamy.
Add eggs and beat well. Beat in molasses.
Combine 1 cup flour, baking soda and spices and add to the creamed mixture alternately with the brandy beginning and ending with the dry ingredients.
Combine raisins, walnuts, fruit mix and dates; toss with 1 cup flour to coat well and then stir into batter.
Place dough into two 9 x 5-inch loaf pans lined with wax paper.
Bake at 225Β° for 3 to 3 1/2 hours. Place shallow pan of boiling water on the bottom of oven during baking but remove it the last 30 minutes of baking.
Cool in pans on a rack.
Remove cake and peel off wax paper.
Wrap in foil. Store in cool place.
Will keep months in the refrigerator.
Makes 2 cakes.
π· Perfect Pairings
Complete your meal with these
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