World Of Christmas
Here is one of the most alluring ideas and recipes for Christmas fruitcakes. A Dark Christmas Fruitcake recipe yields a holiday dessert that melts in mouth almost instantly.

Dark Christmas Fruit Cake

A cake that is scrumptious, moist, and tempting yet healthy and appetizing! We are talking of the dark Christmas fruit cake. Made from a multiplicity of fruits and dry fruits, this dessert is a sure-shot addition to your Christmas meal. And since it is winter time, adding a few sprinkles of spices and liquor will bring out the flavor and aroma of the cake and keep you protected from the snowfall outdoors. The very thought of it induces a strong craving for the cake. True to its name, anyone will love to relish this cake without any complaints. With a healthy and lovely meal to feast on, let your guests complete their Christmas meal with a thick slice of this spicy and tangy yet sweet cake. Read further for the dark Christmas fruit cake.

  • 1 lb - Blanched Almonds
  • 3 lb - Seedless Raisins
  • 2 lb - Currants
  • 1 lb - Candied cherries (cut in half)
  • 1 lb - Dried Figs (chopped)
  • 1 lb - Dates (cut-up)
  • 1 ½ lb - Chopped and mixed Candied Peels
  • 1 lb - Candied Pineapple (cut-up)
  • 1 cup - All-purpose Flour
  • 3 cup - Soft Butter
  • 3 cup - Brown Sugar (packed)
  • 12 - Egg Yokes (separated)
  • 12 - Egg Whites (separated)
  • 5 ½ cup - All-purpose Flour (sifted)
  • 1 tsp - Salt
  • 2 tsp - Cinnamon
  • 2 tsp - Mace
  • 2 tsp - Allspice
  • 2 tsp - Nutmeg
  • 1 tsp - Cloves
  • 3 tsp - Baking Soda
  • ¾ cup - Prune Juice
  • ¼ cup - Brandy
  • Mix nuts and fruit in a very large bowl or roasting pan.
  • Add 1 cup of flour and toss by hand to coat fruit with flour.
  • Cream butter well.
  • Add sugar and beat until fluffy.
  • Beat in egg yolks and transfer mixture to a large bowl.
  • Sift 5 ½ cups flour with salt, spices and soda and add to creamed mixture alternately with prune juice and brandy.
  • Mix with a wooden spoon.
  • Add this mixture to the fruit and nuts and blend well.
  • Beat egg whites until stiff and fold into mixture.
  • Measure into prepared pans and press well into the corners.
  • Heat oven to 275 oF.
  • The recipe makes about 28 cups of fruit cake batter and can be baked in a number of different sizes of pan.
  • Bake cakes in 8x4x3-inch pans for about 3 hours to make several small cakes for gifts, in 9x5x3-inch pans or Bundt pans for about 3 hours and 15 minutes and in 10-inch tube pans about 3 1/2 hours.
  • Let stand in pans a few minutes then turn out on racks and cool.
  • Strip off paper and wrap cakes in cheesecloth dampened with brandy and then in foil and store in a cool place.
  • Makes about 15 lbs of fruit cake.