Recipe - Rich Dark Fruitcake

Three fourths cup Butter; melted and cooled
3 cup Pillsbury's Best All Purpose
Flour*, sifted
2 teaspoon Doubleacting baking powder
1 teaspoon Salt
2 teaspoon French's Cinnamon
One half teaspoon French's Allspice
One half teaspoon French's Cloves
One half teaspoon French's Nutmeg
1 pound Chopped candied fruit
One half cup Candied pineapple; cut in
thin wedges
One half pound Whole candied cherries (1
One fourth cups)
1 pound Raisins (3 cups)
1 One fourth cup Dates (8 ounces); cut in
large pieces
2 cup Funsten's Nuts
(pecans,almonds, or other
nuts)
4 Eggs
1 Three fourths cup Firmly packed brown sugar
1 cup Liquid (milk;water, fruit
juice)
One fourth cup Molasses

BAKE at 275 degrees for 2 One half to 3 hours. MAKESsee sizes below. Sift
together into large bowl the flour, baking powder, salt and spices. Add
candied fruit, candied pineapple, candied cherries, raisins, dates and
nuts. Mix to coat fruit with dry ingredients. Beat 4 eggs until foamy.
Gradually add brown sugar, beating until well combined. Blend in 1 cup
liquid, One fourth cup molasses, and the cooled, melted butter. Add to flourfruit
mixture; stir until well combined. Prepare one 10inch tube pan, two 9 x 5
x 3inch pans, four 1lb coffee cans or six NO. 2 cans by greasing well and
lining with waxed paper. Turn batter into pans, filling 2/3 to Three fourths full.
Bake in slow oven (275 degrees) 2 One half to 3 hours. Cool thoroughly before
removing from pans. (To remove cakes from No. 2 cans, cut out bottom of can
and loosen cake from sides with spatula." *For use with Pillsbury's Best
SelfRising Flour, omit baking powder and salt.

NOTES : "Developed by Ann Pillsbury"

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

Posted to MCRecipe Digest V1 #886 by NGavlak NGavlak@aol.com on Nov 6,
1997