Dark Fruit Cake
- Number of Servings: 48
Ingredients
Flour and margarine to grease 2 bundt pans. 2 tsp. instant coffee granules1/2 c. hot water2 c. white flour1 tsp. each baking powder and baking soda1/2 tsp. each ginger and cloves1 tsp. each cinnamon and allspice2 tsp. cocoa powder1/2 c. white flour1/2 lb. glace cherries1/2 lb. walnuts, chopped1/2 lb. dates, chopped1 lb. raisins 1 lb. currants1/2 lb. glace mixed fruit2 medium apples, peeled, cored, and chopped into small pieces1/2 lb. (1 c.) hard margarine, softened1 c. brown sugar4 eggs1 c. molasses1/2 c. raspberry or strawberry jam1 tsp. each vanilla, rum and lemon extracts1 c. milk
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.
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.
Nutritional Info 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
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