Rich Dark Fruitcake Tasty Recipes

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Rich Dark Fruitcake

"This is my mom's very vintage recipe, as a minimum 60 years old. My mother baked this for my wedding ceremony, and it positive is scrumptious and additionally a terrific Christmas cake. This is a very long recipe, however properly well worth the trouble. You can alternative a cup of tired maraschino cherries for the candied cherries, if you want."

Ingredients :

6 cups golden raisins
three cups dried currants
1 1/2 cups pitted dates
6 cups raisins
1 pound candied blended citrus peel
1/2 pound candied cherries
2 cups almonds
2 cups butter
three 1/4 cups all-purpose flour
three teaspoons baking powder
half teaspoon baking soda
1/2 teaspoon salt
2 teaspoons floor allspice
four teaspoons floor cinnamon
1 teaspoon floor nutmeg
half teaspoon floor cloves
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups white sugar
12 egg yolks
half of cup molasses
12 egg whites
half of cup grape juice
half of cup robust brewed espresso

Instructions :

Prep : 1H	Cook : 40M	Ready in : 6H

Wash and dry the raisins and the currants. Wash, dry, pit, and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds, and slice them lengthwise. Combine end result and nuts in massive bowl.
Grease and line 3 standard Christmas cake pans (those spherical pans are at the least 3 inches deep and are available a set of three sizes- 5, 7, and 9 inch throughout) with 4 layers of heavy waxed paper, or 3 layers of brown paper. Grease again. Preheat oven to 275 tiers F (one hundred thirty five tiers C).
Sift collectively flour, baking powder, soda, salt, and spices onto a bit of waxed paper. Remove 1 cup of this flour aggregate, and integrate with fruit and nuts. Mix till fruit is nicely coated.
Cream the butter until fluffy. Add extracts. Gradually add sugar, mixing till creamy. Beat egg yolks until mild and lemon-colored, and beat into the butter aggregate. Stir in the molasses, and beat collectively well. Add half of the final flour combination, and blend very well.
Beat egg whites till stiff but not dry; fold into batter. Stir in gently the final flour mixture alternately with grape juice and coffee. Add floured fruit and nuts, mixing in till fruit is properly dispensed.
Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven. Bake small cake 2 half of hours, medium cake three half of hours, and large cake 4 to four 1/2 hours. Remove from oven and allow to face 5 minutes, then flip out on cord rack to chill.

Notes :

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