Grandmom Schumacher's Dark Fruit Cake
By
Susan Bryan
@SusyPhoenix
1
This was our Grandmom's [secret] fruitcake that we loved growing up. Even though many folks don't enjoy fruitcake - this is worth giving a try - because you can follow along this basic recipe & add fruit or nuts [or leave out some] as you desire. BUT keep in mind - this recipe 'as is' was the family original and it took forever to convince Grandmom to share it with the outside world. It goes together quickly by hand [you've been warned - it's a stiff cake and will burn out a hand mixer quickly] & has enough batter [only] to hold the fruit and nuts together! I hope you smile at the taste!
Ingredients
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1/2 lbbrown sugar, firmly packed
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2 cbutter [(may be 1/2 shortening)]
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1 lbdark raisins
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1 lbgolden raisins
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1 lbcurrents
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1 lbpecans (or walnuts)
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1 cmolasses [[for light color cake sub 1 c honey]]
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1 cvery strong black coffee [[for light color cake sub 1 c orange juice]]
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8eggs
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1 tspcinnamon
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1/2 tspcloves [ground]
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1 tspnutmeg
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1/2 tspmace
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2 Tbspbaking soda
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1 - 1 1/2 cflour, enough to stiffen
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2-3 Tbspflour
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CANDIED FRUIT
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12 ozcandied cherries
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12 ozcandied pineapple
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6 ozcandied citron
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6 ozcandied orange peel
How to Make Grandmom Schumacher's Dark Fruit Cake
- Chop all of the candied fruits and toss with 2-3 tbsp flour, set aside.
- Cream sugar and shortening; add eggs.
- Sift flour, soda and spices together until well blended.
- Combine sugar/butter/egg mixture and flour mixture alternately with molasses and coffee. [can sub orange juice and honey here for a lighter color cake] ***
- *** Batter should be VERY stiff!! Fold in fruit and nuts (don’t try to use a hand mixer – My sister and I broke each of ours until learning to do it by hand with a good wooden spoon)
- Line 2 bread pans with oiled dark brown paper from grocery bag [or oiled parchment paper] and oil the sides of the pans as well. [you could sub loaf cake liners if you wish instead of oiling and papering the pans]
Pour batter into pans - can add cherries or nuts on top to 'decorate' - Bake SLOWLY at 275 DEGREES FOR ABOUT 2 HOURS. Check with a toothpick - if it comes out clean, they're done.
- After cakes are completely cooled, they can be wrapped in plastic and tin foil and stored up to 6 weeks.
- I've done these in muffin pans and round cake pans. The baking temp stays the same - just adjust the time as needed. It's "tradition" to slice this thinly to serve. "I" love fruitcake, I'll have a good slice please!
