NOTES : I found it! This is the fruitcake I grew up with. I have
made a few adjustments to approximate what my mother did when she made
it.

A million thanks to "pshaw" for posting this recipe to
rec.food.cooking on September 4, 1998, so I could find it when I
started looking for it.



* Exported from MasterCook *

Mom's Black Fruitcake

Recipe By : Damsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : Cakes/Frostings Christmas
Family Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- Fruit and Nut Mixture ---
2 cups golden raisins
2 cups dried apricot halves
2 cups red candied cherries -- whole
1 cup green candied cherries -- whole
1 cup seedless raisins
1 cup currants
1 cup pitted dates
3/4 cup candied citron
4 cups pecan halves
2 cups walnuts -- chopped
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground mace
1/2 teaspoon ground cloves
1 cup molasses
2 cups rum
1/2 cup orange juice
-- For Coating Fruit the Day of Baking ---
1 cup all-purpose flour
--- Batter ---
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 pound butter
3 cups dark brown sugar
8 large eggs
1 tablespoon vanilla extract

The day before you make the fruitcake, combine all the fruits, the
nuts and the citrus zests in a large mixing bowl. Sprinkle on the
spices, and toss well to mix. Add the molasses, rum, and orange juice
and mix well. Cover and let stand overnight, stirring once or twice.
(The mixture may sit for several days if you wish. Stir it
occasionally and add a little more rum if it has been absorbed.)

The day you make the cakes, preheat the oven to 275*F. Grease four
9x5x3-inch loaf pans, line the bottoms with waxed paper, grease the
paper, then coat the pans lightly and evenly with flour. Tip the pans
upside down and tap firmly to remove the excess flour.

Sprinkle 1 cup of flour over the fruit mixture and stir well. This
will prevent the fruit from clumping together and/or sinking to the
bottom of the loaves.

Combine 3 cups flour with the baking powder, baking soda, and salt,
and sift them together onto a piece of waxed paper; set aside. Cream
the butter and the brown sugar and beat well. Add the eggs 2 at a
time, beating well after each addition, then beat in the vanilla. Add
the combined dry ingredients and beat until the batter is thoroughly
blended and perfectly smooth. Pour the batter over the fruit mixture
(you might need to do this in a large tub or a clean dish pan if you
have made the full recipe) and mix well until all of the pieces of
fruit are coated with batter-your clean hands are the best tools for
this.

Divide the batter among the prepared loaf pans, filling them within
1/2 inch of the top.

Bake the cakes for about 2 hours. Each cake will rise just above the
rim of the pan, the top will crack slightly in several places, and
there will be a faint line of shrinkage around the edge of the pan. A
long wooden skewer inserted in the center of a cake should come out
clean, or with just a slight residue of sticky fruit, but no raw
batter. Remove the cakes from the oven and place them on a rack to
cool for about 30 minutes. Turn out of the pans, peel off the waxed
paper, and let cool, top side up, on a rack.

If you wish, pour an additional tablespoon or two of rum over the
cakes as they cool.

Decorate tops with candied fruits, attached to cake with corn syrup.

Examples:
* One-half red cherry in center, with thin wedge-shaped slices of
green pineapple on each side.
* One-half green cherry in center, with thin wedge-shaped slices
of yellow pineapple on each side.
* Pecan half in center, with pineapple on each side..

To sto
Wrap each cake first in rum-soaked cheesecloth, then in plastic wrap,
then in foil. The cakes will keep for months. To serve, cut in thin
slices with a long, serrated knife.

Source:
"Adapted from the Fanny Farmer Baking Book"
Yield:
"4 loaves"

- - - - - - - - - - - - - - - - -

"Damsel in dis Dress" > wrote in message
...
> NOTES : I found it! This is the fruitcake I grew up with. I have
> made a few adjustments to approximate what my mother did when she made
> it.
>
> A million thanks to "pshaw" for posting this recipe to
> rec.food.cooking on September 4, 1998, so I could find it when I
> started looking for it.
>
>
>
> * Exported from MasterCook *
>
> Mom's Black Fruitcake
>
> Recipe By : Damsel in dis Dress
> Serving Size : 0 Preparation Time :0:00
> Categories : Cakes/Frostings Christmas
> Family Recipes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> --- Fruit and Nut Mixture ---
> 2 cups golden raisins
> 2 cups dried apricot halves
> 2 cups red candied cherries -- whole
> 1 cup green candied cherries -- whole
> 1 cup seedless raisins
> 1 cup currants
> 1 cup pitted dates
> 3/4 cup candied citron
> 4 cups pecan halves
> 2 cups walnuts -- chopped
> 2 teaspoons ground cinnamon
> 1 teaspoon ground allspice
> 1 teaspoon ground mace
> 1/2 teaspoon ground cloves
> 1 cup molasses
> 2 cups rum
> 1/2 cup orange juice
> -- For Coating Fruit the Day of Baking ---
> 1 cup all-purpose flour
> --- Batter ---
> 3 cups all-purpose flour
> 1 tablespoon baking powder
> 1 teaspoon baking soda
> 1 1/2 teaspoons salt
> 1 pound butter
> 3 cups dark brown sugar
> 8 large eggs
> 1 tablespoon vanilla extract
>
> The day before you make the fruitcake, combine all the fruits, the
> nuts and the citrus zests in a large mixing bowl. Sprinkle on the
> spices, and toss well to mix. Add the molasses, rum, and orange juice
> and mix well. Cover and let stand overnight, stirring once or twice.
> (The mixture may sit for several days if you wish. Stir it
> occasionally and add a little more rum if it has been absorbed.)
>
> The day you make the cakes, preheat the oven to 275*F. Grease four
> 9x5x3-inch loaf pans, line the bottoms with waxed paper, grease the
> paper, then coat the pans lightly and evenly with flour. Tip the pans
> upside down and tap firmly to remove the excess flour.
>
> Sprinkle 1 cup of flour over the fruit mixture and stir well. This
> will prevent the fruit from clumping together and/or sinking to the
> bottom of the loaves.
>
> Combine 3 cups flour with the baking powder, baking soda, and salt,
> and sift them together onto a piece of waxed paper; set aside. Cream
> the butter and the brown sugar and beat well. Add the eggs 2 at a
> time, beating well after each addition, then beat in the vanilla. Add
> the combined dry ingredients and beat until the batter is thoroughly
> blended and perfectly smooth. Pour the batter over the fruit mixture
> (you might need to do this in a large tub or a clean dish pan if you
> have made the full recipe) and mix well until all of the pieces of
> fruit are coated with batter-your clean hands are the best tools for
> this.
>
> Divide the batter among the prepared loaf pans, filling them within
> 1/2 inch of the top.
>
> Bake the cakes for about 2 hours. Each cake will rise just above the
> rim of the pan, the top will crack slightly in several places, and
> there will be a faint line of shrinkage around the edge of the pan. A
> long wooden skewer inserted in the center of a cake should come out
> clean, or with just a slight residue of sticky fruit, but no raw
> batter. Remove the cakes from the oven and place them on a rack to
> cool for about 30 minutes. Turn out of the pans, peel off the waxed
> paper, and let cool, top side up, on a rack.
>
> If you wish, pour an additional tablespoon or two of rum over the
> cakes as they cool.
>
> Decorate tops with candied fruits, attached to cake with corn syrup.
>
> Examples:
> * One-half red cherry in center, with thin wedge-shaped slices of
> green pineapple on each side.
> * One-half green cherry in center, with thin wedge-shaped slices
> of yellow pineapple on each side.
> * Pecan half in center, with pineapple on each side..
>
> To sto
> Wrap each cake first in rum-soaked cheesecloth, then in plastic wrap,
> then in foil. The cakes will keep for months. To serve, cut in thin
> slices with a long, serrated knife.
>
> Source:
> "Adapted from the Fanny Farmer Baking Book"
> Yield:
> "4 loaves"
>
>



I don't like fruitcake but is nice that you are posting again. I still make
that crockpot italian
roast. - - - - - - - - - - - - - - - - -

On Fri, 12 Dec 2008 15:50:50 -0600, "Phyllis Stone" >
wrote:

>I don't like fruitcake but is nice that you are posting again. I still make
>that crockpot italian roast.

Thank you, Phyllis.