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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 249.2
  • Total Fat: 8.0 g
  • Cholesterol: 17.8 mg
  • Sodium: 104.0 mg
  • Total Carbs: 44.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.0 g

View full nutritional breakdown of Dark Fruit Cake calories by ingredient
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Dark Fruit Cake

Submitted by: AEROBICSAHOLIC
Dark Fruit Cake

Introduction

I found this recipe in one of those fundraiser cookbooks someone had given me. It's a traditional Newfoundland recipe, I think.

I re-arranged the ingredients in the recipe to be easier to follow. There's alot!
I found this recipe in one of those fundraiser cookbooks someone had given me. It's a traditional Newfoundland recipe, I think.

I re-arranged the ingredients in the recipe to be easier to follow. There's alot!

Number of Servings: 48

Ingredients

    Flour and margarine to grease 2 bundt pans.
    2 tsp. instant coffee granules
    1/2 c. hot water
    2 c. white flour
    1 tsp. each baking powder and baking soda
    1/2 tsp. each ginger and cloves
    1 tsp. each cinnamon and allspice
    2 tsp. cocoa powder
    1/2 c. white flour
    1/2 lb. glace cherries
    1/2 lb. walnuts, chopped
    1/2 lb. dates, chopped
    1 lb. raisins
    1 lb. currants
    1/2 lb. glace mixed fruit
    2 medium apples, peeled, cored, and chopped into small pieces
    1/2 lb. (1 c.) hard margarine, softened
    1 c. brown sugar
    4 eggs
    1 c. molasses
    1/2 c. raspberry or strawberry jam
    1 tsp. each vanilla, rum and lemon extracts
    1 c. milk

Directions

Preheat oven to 300F.

Generously grease and flour 2 bundt pans. Set aside.

Boil kettle and mix the coffee granules and hot water. Set aside.

In a big bowl sift together the 2 c. flour, baking powder, baking soda, ginger, cloves, cinnamon, allspice and cocoa powder. Set aside.

In another big bowl mix the fruits and nuts with the 1/2 c. flour. Set aside.

Now, get a BIG bread pan or any XL bowl. Stir together the margarine and brown sugar. Add the eggs one at a time. Stir in the molasses and raspberry jam. Add the coffee and extracts.

Stir the dry ingredients into the wet ingredients in the XL bowl, alternately with the mlk. Stir into this batter the floured fruit and nuts.

Ladle the batter into the two prepared bundt pans. Bake for 1 1/2 hours, or until a toothpick inserted in the centre comes out clean.

NOTE: I put a oven proof bowl/dish half filled with hot water in the back of the oven. It helps keep long baked goods stay moist.

Number of Servings: 48

Recipe submitted by SparkPeople user AEROBICSAHOLIC.





TAGS:  Snacks | Snack | Snacks Snack |

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