Ingredients
- 3 eggs
- 1 candied cherries (halved red)
- 1 green candied cherrie (halved)
- 270 gr pecan coarsely (chopped)
- 230 gr butter
- 220 gr currants
- 220 gr packed brown sugar
- 220 gr all purpose flour
- 120 gr dark rum
- 85 gr raisins
- 10 ml molasses
- 9 gr vanilla
- 5 gr baking powder
- 3 gr cinnamon
- 1 gr allspice
- 1 gr nutmeg
- 1 gr 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 half 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 4.5 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.