Preheat
oven to 250 degrees F. Place a shallow pan of water in bottom of oven.
Grease
fruit cake pans, line with parchment paper and grease again.
Combine
and let stand overnight…
2
lbs. raisins
2
lbs. dates, chopped
2
cups red glace cherries, halved
2
cups green glace cherries, halved
1
cup brandy
The
next day, dredge fruit mixture in 1 cup flour.
Prepare
and set aside…
2
cups walnuts, chopped
1
cup almonds, chopped
Sift
together…
7
cups flour
2
teaspoons salt
2
teaspoons baking powder
2
teaspoons cloves
2
teaspoons nutmeg
4
teaspoons cinnamon
Cream…
2
lbs. butter (4 cups)
Gradually
beat in…
4
cups brown sugar
8
eggs
Mix
together…
2
cups molasses
2
cups strong coffee (we brewed Diablo Dark 200 grams per small batch)
Add
sifted dry ingredients to creamed mixture alternately with liquid.
Make
3 dry and 2 liquid additions, combining lightly after each addition.
Fold
in floured fruit and nuts
Turn
into prepared pans.
Bake
in 250 degree F. oven for 3 to 3 ½ hours or until cake tests done with a
toothpick.
Let
cool. Remove from pans and lift off parchment paper. Cool and store.
Note:
This recipe makes 12 small loaf cakes. Scale batter @ 600 grams , bake 2 hours
@ degrees C.
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