The Fanny Farmer Dark Fruitcake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1/2 cup butter (room temperature) or 1/2 cup shortening (room temperature)
• 1 cup dark brown sugar, firmly packed
• 1 teaspoon lemon extract
• 2 large eggs
• 1/2 cup molasses
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon mace
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 cup small candied fruit
• 1 cup candied cherry (use red and green)
• 1/2 cup small pieces candied citron peel
• 1 cup chopped dates (can use raisins)
• 1 cup chopped pecans

Recipe

• 1 set oven to 325 degrees f.
• 2 butter two 9 x 5-inch loaf pans.
• 3 line the pans with foil, then butter the foil.
• 4 cream the butter or shortening.
• 5 add in brown sugar; beat until light.
• 6 add in lemon extract and eggs and beat well.
• 7 stir in molasses and blend to combine.
• 8 in a small bowl combine the flour with baking soda, cinnamon, allspice, mace, cloves and salt; beat into the creamed mixture until combined.
• 9 add in milk; beat until combined.
• 10 stir in the candied fruit, candied cherries, candied citron, dates or raisins and nuts; mix well.
• 11 transfer/divide the batter between the two pans.
• 12 bake for 1 to 1-1/4 hours or until the loaves test done.
• 13 turn out onto racks to cool.
• 14 when completely cooled wrap well and store in an airtight container.
• 15 brandied fruit cake option; soak two large pieces of cheesecloth in brandy.
• 16 wrap each fruit cake in the cheesecloth covering all sides, then wrap well in foil.
• 17 moisten the cheesecloth with additional brandy every few days for about a week.