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Dark Christmas Fruitcake

Dark Christmas Fruitcake

  • 4 cups raisins
  • 1 cup candied cherries - halved
  • 1 cup candied pineapple
  • 1 cup diced candied mixed fruit
  • 1 cup pecan halves
  • 1 cup thinly sliced almonds
  • 2 cups flour
  • 1/2 tsp. baking soda
  • 1 cup brown sugar
  • 6 eggs - separated
  • 1 cup vegetable shortening
  • 1 1/2 tsp. cinnamon
  • 1 tsp nutmeg
  • 1 1/2 tsp. ground cloves
  • 1/2 square unsweetened baking chocolate(melted)
  • 1/4 cup lemon juice
  • 1/4 cup orange juice

Preparation -
Thoroughly grease a 4" x 10" tube cake pan or 2 large loaf pans pans, or 3 medium size loaf pans. Line the bottom and sides with aluminum foil. Lightly spray the foil with nonstick cooking spray; set aside. In a large bowl, combine the fruit and nuts. Toss the mixture with 1 cup flour to coat. In a second bowl, sift the remaining flour with the baking soda and spices. In a very large bowl, at medium speed, beat the shortening and sugar together until light and fluffy. Add the egg yolks, one at a time, beating well afer each addition. Add the melted chocolate & mix well. At low speed, alternately beat in the flour/spice mixture and the fruit juices. In a separate bowl, with clean beaters, beat the egg whites until stiff. Fold the beaten egg whites into the batter. Add the fruit and nut mixture and stir in by hand until all the ingredients are well mixed. Turn the batter into the prepared pan (1 tube pan or 2 large loaf pans or 3 small loaf pans). Bake in a preheated oven at 300º - in a tube cake pan for 2 hours and 20 minutes; in 2 large loaf pans for 1 hr and 45 minutes; in 3 small loaf pans for 1-1/2 hours. Cool completely in the pan, on a wire racke. Remove the cooled cake from the pan and wrap it well.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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