Dave's Dark Fruitcake
Submitted by Ol Lonesome Dave
1 cup diced glazed candied orange peel 1
1 cup diced glazed candied lemon peel 2 teaspoons nutmeg
1 cup glazed candied cherries ½ teaspoon cloves
1 cup currants 1 teaspoon allspice
2 cups golden raisins ½ teaspoon mace
1 cup dates ½ teaspoon salt
1 cup figs 2 ¾ sticks unsalted butter
2 cups walnuts 5 eggs (Separated)
½ cup dry red wine ½ cup molasses
2 cups brown sugar (packed) ½ cup brandy
3 ½ cups all purpose flour 1 teaspoon baking powder
Mix all of the fruit and nuts in a large bowl and pour in the wine and brandy. Stir gently and set aside to marinate for a few days before using.
Butter a 10" tube pan or loaf pans and line them with parchment paper.
Sift the flour and spices together twice. Add the baking powder and salt and then sift again.
Put the butter into a large mixing bowl and cream until satiny. Add the sugar and cream until light and fluffy. Beat the egg yolks slightly and add them to the bowl. Mix the batter well before adding the flour-spice mixture. Stir the batter as you add the flour mixture a little at a time. When the flour is incorporated, add the molasses and stir. Stir in the fruit and any remaining liquid from the bowl. Put the egg whites in a grease free bowl and beat until they form stiff peaks. Fold them into the batter thoroughly. Spoon the batter into the prepared pans. Cover loosely with a clean cloth and let sit overnight in a cool place to mellow.
The next day, preheat the oven to 250o F. Place the fruitcake on the middle rack and bake for 3 ½ to 4 hours. After 1 ½ hours cover the pans with brown paper. After 3 ½ hours, test to see if done using a toothpick. If the toothpick comes out clean the cakes are done. Let cool in the pans and then turn out onto cake racks. Wrap cakes in cheese cloth and store in a cool dry place. Brush occasionally with brandy as they age.