DARK GREEN CAKE RECIPES

Name: The Fanny Farmer Dark Fruitcake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 (9x5-in) loaves
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

THE FANNY FARMER DARK FRUITCAKE RECIPE - FOOD.COM

The Fanny Farmer Dark Fruitcake Recipe - Food.com image

This famous fruitcake recipe by Fanny Farmer goes back years, I made it recently using the brandied fruit cake option as stated on the bottom of the recipe and I strongly recommend to use that method as the brandy will strongly intensify the flavor and preserve the cake, this fruit cake is wonderful and I plan on making it again.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 2 (9x5-in) loaves

Number Of Ingredients 18

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

Steps:

Set oven to 325 degrees F.
Butter two 9 x 5-inch loaf pans.
Line the pans with foil, then butter the foil.
Cream the butter or shortening.
Add in brown sugar; beat until light.
Add in lemon extract and eggs and beat well.
Stir in molasses and blend to combine.
In a small bowl combine the flour with baking soda, cinnamon, allspice, mace, cloves and salt; beat into the creamed mixture until combined.
Add in milk; beat until combined.
Stir in the candied fruit, candied cherries, candied citron, dates or raisins and nuts; mix well.
Transfer/divide the batter between the two pans.
Bake for 1 to 1-1/4 hours or until the loaves test done.
Turn out onto racks to cool.
When completely cooled wrap well and store in an airtight container.
BRANDIED FRUIT CAKE OPTION; soak two large pieces of cheesecloth in brandy.
Wrap each fruit cake in the cheesecloth covering all sides, then wrap well in foil.
Moisten the cheesecloth with additional brandy every few days for about a week.

Nutrition Facts : Calories 2231.1, FatContent 94.1, SaturatedFatContent 35.8, CholesterolContent 316.6, SodiumContent 1469.7, CarbohydrateContent 334, FiberContent 15.5, SugarContent 202.8, ProteinContent 28.7

THE FANNY FARMER DARK FRUITCAKE RECIPE - FOOD.COM

The Fanny Farmer Dark Fruitcake Recipe - Food.com image

This famous fruitcake recipe by Fanny Farmer goes back years, I made it recently using the brandied fruit cake option as stated on the bottom of the recipe and I strongly recommend to use that method as the brandy will strongly intensify the flavor and preserve the cake, this fruit cake is wonderful and I plan on making it again.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 2 (9x5-in) loaves

Number Of Ingredients 18

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

Steps:

Set oven to 325 degrees F.
Butter two 9 x 5-inch loaf pans.
Line the pans with foil, then butter the foil.
Cream the butter or shortening.
Add in brown sugar; beat until light.
Add in lemon extract and eggs and beat well.
Stir in molasses and blend to combine.
In a small bowl combine the flour with baking soda, cinnamon, allspice, mace, cloves and salt; beat into the creamed mixture until combined.
Add in milk; beat until combined.
Stir in the candied fruit, candied cherries, candied citron, dates or raisins and nuts; mix well.
Transfer/divide the batter between the two pans.
Bake for 1 to 1-1/4 hours or until the loaves test done.
Turn out onto racks to cool.
When completely cooled wrap well and store in an airtight container.
BRANDIED FRUIT CAKE OPTION; soak two large pieces of cheesecloth in brandy.
Wrap each fruit cake in the cheesecloth covering all sides, then wrap well in foil.
Moisten the cheesecloth with additional brandy every few days for about a week.

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