Mother's Fruit Cake
Mother'S Fruit Cake is an impressive dinner. Made with 1 c. chopped dates, 1 c. seedless raisins, 2/3 c. butter or margarine, 1 1/4 c. brown sugar, packed and 1/4 c. dark molasses, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Combine first 6 ingredients in saucepan.
Boil gently for 3 minutes.
Cool in large mixing bowl.
Add eggs, fruit and nuts. Sift dry ingredients.
Add gradually to first mixture, beating well after each addition.
Pour into 9-inch tube pan, lined with greased wax paper.
Bake in slow oven (275Β°) for 2 1/2 hours or until tester inserted in center comes out clean.
Remove from pan and cool thoroughly.
Wrap securely in aluminum foil.
Store in an airtight container.
Age 3 to 4 weeks to improve flavor.
Will store well for 6 weeks.
Makes about 4 to 4 1/2 pounds.
A good, dark fruitcake.
The longer you store it the better it tastes.
A tradition in our family for Christmas.
π· Perfect Pairings
Complete your meal with these
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