Ingredients
- 3 eggs
- 1 candied cherries (halved red)
- 1 green candied cherrie (halved)
- 2 c pecan coarsely (chopped)
- 1 c butter
- 2 c currants
- 1 c packed brown sugar
- 1 3/4 c all purpose flour
- 1/2 c dark rum
- 1/2 c raisins
- 2 t molasses
- 2 t vanilla
- 1 t baking powder
- 1 t cinnamon
- 1/4 t allspice
- 1/4 t nutmeg
- 1/8 t salt
Prepare two 9x5 in. loaf pans or 1 8 in. square pan. In bowl combine peels, raisins, currants, pecan and cherrie. Pour in rum; mix well. Cover and let stand at room temperature for 8 hours or up to 24 hours is best. Toss with 1/2 cup of the flour; set aside. Combine remaining flour, baking powder, cinnamon, cloves, nutmeg, allspice and salt; set aside. In large bowl cream butter with sugar until fluffy. Beat in eggs, one at time , molasses and vanilla beating well. Stir in flour mixture just until blended; stir in fruit mixture. Turn into prepared pans. Bake at 250* for about 3 hours for loaf pans or 4 1/2 hours for square cake pan or until cake tester inserted in center comes out clean. Let cool in pans on rack for 30 mins; remove from pans. Remove paper and let cool completely on rack. NOTE: See "Fruit Cake Preparation" Recipe for preparation and cooking tips BEFORE STARTING.