Recipe by Carol
"This is my mother's very old recipe, at least 60 years old. My mother baked this for my wedding, and it sure is delicious and also a great Christmas cake. This is a very long recipe, but well worth the trouble. You can substitute a cup of drained maraschino cherries for the candied cherries, if you like."
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1 1/2 cups
candied mixed citrus peel
3 1/4 cups
strong brewed coffee
I 1/3 the recipe and baked the cake for 2 and a half hours.The cake is moist and has a nice flavour. I didn't like dates so i replaced them with cashewnuts instead. I didn't change anything else. Good recipe.
I made this two years ago, it was fabulous! I lost the recipe and have been looking for it ever since. So glad I found it again.
used this recipe for my wedding cake the only thing different I did was soak the dried fruit in sherry and brandy for two weeks the guests went home wanting more so thankyou super dobor cake
this is an awsome recipe
I always use this recipe because the proportions work well for a lot of cakes. I modify it a little bit, using as much fruit and nuts as will fill a kitchen-aid mixer bowl, and I like to add chocolate chips. And I sometimes use coffee and orange juice or just orange juice, instead of grape juice and coffee. I usually pour it out into 10 mini loaf pans, and usually have enough batter left over for one large loaf pan as well. And I soak them in some combination of whiskey, rum, citrus brandy, and Frangelico.
This is the best Xmas cake recipes I have ever used.
* Percent Daily Values are based on a 2,000 calorie diet.
Rich Dark Fruitcake
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 131
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