Dark Fruitcake

"Anotehr of the Holiday Season's favorites - so good!!"
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  • Combine the orange juice, molasses and raisins in a saucepan; heat, stirring occasionally, until mixture comes to boil. Reduce heat; simmer for 5 minutes, then remove from heat.
  • Stir in candied fruits and peels.
  • Cream margarine and sugar. Blend in 3 eggs, one at a time. Sift together flour, soda and spices. Blend them into creamed mixture. Stir in fruit and peel mixture; add nuts.
  • Grease and flour 2 bread pans or tube pan and fill 2/3 full of batter.
  • Bake in slow 275F oven for abotu 2 1/4 hours. Insert toothpick ; if dry, cake is cooked.
  • Cool in pans. Remove and wrap in plastic wrap or foil. Store in cooled place several weeks.
  • Another excellent method of storage, is to wrap in brandy soaked cheesecloth, then wrap in plastic wrap, and then in foil. Store in a cool dry place for several weeks, Keep checking to make sure there is still a little moisture in the cheesecloth, not wet, just a little damp. it gives your fruitcake an excellent flavor!

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