Recipes April 2003 Neighbors OLD-FASHIONED THREE-POUND FRUITCAKE

OLD-FASHIONED THREE-POUND FRUITCAKE

OLD-FASHIONED THREE-POUND FRUITCAKE
OLD-FASHIONED THREE-POUND FRUITCAKE

OLD-FASHIONED THREE-POUND FRUITCAKE

Ingredients

2/3 cup butter or shortening
2/3 cup brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon soda
1 cup water or fruit juice
1 (16-ounce) container diced candied mixed fruits
1 cup raisins
1/2 cup pecans (optional)
1 1/4 cups molasses

Preparation

Cream butter until smooth; add brown sugar, beating well. Beat in eggs. In a separate bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg and soda. Set aside 1/2 cup flour mixture. Add remaining flour mixture alternately with water or fruit juice to butter mixture, beginning and ending with flour. Combine fruit, raisins and pecans in a bowl; add 1/ 2 cup reserved flour, tossing to coat fruit well. Fold fruits and nuts into batter; stir in molasses. Pour batter into a well-greased and wax paper-lined tube pan or 5- x 9-inch loaf pan. Bake at 275 degrees for 2-3 hours, or until toothpick inserted in center comes out clean. (Note: Place a pan of water in the oven while the cake bakes for a super-moist cake.)