Dark Fruitcake **** 12/97

Categories:
desserts

15 oz seedless raisins
11 oz golden raisins
3/4 lb citron
1/2 lb candied cherries
1/2 lb candied lemon rind
1/2 lb candied orange rind
1/4 lb candied pineapple
2 cup walnuts; coarsely chopped
2 1/4 cup sifted flour; separated
1 cup crisco
1 cup sugar
1/2 cup molasses
5 eggs; slightly beaten
3/4 teaspoon salt
1/2 teaspoon soda
1 1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon mace
1/2 cup orange juice
1 cup orange marmalade
1 glaze

Coarsely chop fruits. Put in a big bowl. Add nuts and mix in 1 1/2 cups of the flour. In a separate bowl, cream shortening until fluffy. Gradually add sugar and molasses. Beat in eggs; add remaining flour, sifted with salt, soda, and spices; mix well. Stir in fruits and nuts, fruit juice and jam. Turn into two deep 9" Springform pans; greased. Bake in 275 oven for 3 1/2 hours. Cool for 20 minutes; remove from pans, cool. Spread glaze over cake and decorate with walnuts and/or more candied fruits. Glaze: Bring to a boil 1/2 cup light Karo syrup and 1/4 cup water. Put a pan of water in the lower level of the oven when baking, cover the cakes with tinfoil. See WD Encyclopedia Of Cooking, Vol. 5 pg 759 for more info. After cakes have cooled, spoon brandy or sherry over top. Repeat this several times depending on how stron you like it. Do NOT use anything but a sprinform pan. The cakes WILL stick.

Yield: 2 fruitcakes