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
This is the best Xmas cake recipes I have ever used.
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.
Next time, less raisins, more candied peel, otherwise PERFECTION!
* 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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