Dearborn Inn Fruitcake Recipe

Name: Dearborn Inn Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. each light and dark raisins; 1 1/2 c. currants; 1 c. coarsely chopped pitted dates; 1 (8 oz.) jar diced mixed candied peel; 3/4 c. chopped, blanched almonds or 1 c. black walnuts; 3/4 c. chopped English walnuts or pecans; 1/2 c. each candied green and red cherries, quartered; 3/4 c. finely chopped, pared tart apples; 1/2 c. finely chopped whole orange; 3 c. sifted flour; 1/2 tsp. salt; 1 tsp. each: baking powder, cinnamon, ginger and mace; 3/4 tsp. cloves; 1 c. butter; 1 c. light brown or granulated sugar; 6 eggs; 2 Tbsp. light or dark molasses or Mrs. Butterworth's syrup

Servings: persons

1 1/2 c. each light and dark raisins
1 1/2 c. currants
1 c. coarsely chopped pitted dates
1 (8 oz.) jar diced mixed candied peel
3/4 c. chopped, blanched almonds or 1 c. black walnuts
3/4 c. chopped English walnuts or pecans
1/2 c. each candied green and red cherries, quartered
3/4 c. finely chopped, pared tart apples
1/2 c. finely chopped whole orange
3 c. sifted flour
1/2 tsp. salt
1 tsp. each: baking powder, cinnamon, ginger and mace
3/4 tsp. cloves
1 c. butter
1 c. light brown or granulated sugar
6 eggs
2 Tbsp. light or dark molasses or Mrs. Butterworth's syrup

1
Lightly grease a 10-inch tube pan.
2
Line bottom and sides with heavy brown paper.
3
In a large bowl, combine raisins, currants, dates, candied peel, nuts, candied cherries, apples and orange. Sift 1/4 cup flour over mixture.
4
Mix well.
5
Sift remaining flour with baking powder and spices.
6
Preheat oven to 275u00b0.
7
Beat butter with brown sugar until light and fluffy.
8
Beat in eggs, then molasses.
9
With wooden spoon, stir fruit-nut mix into egg mix.
10
Add flour mixture, combining well.
11
Turn into prepared pan. Press batter with spatula to spread evenly.
12
Bake 2 1/2 hours or until cakes tester inserted in center comes out clean.
13
Cool in pan on wire rack.
14
Remove from pan.
15
Peel off paper.
16
Wrap in foil; store in refrigerator or airtight tin at least 2 weeks. Makes one 6 pound cake.

2176

kcal

Calories

123

Fat

226

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 c. each light and dark raisins, 1 1/2 c. currants, 1 c. coarsely chopped pitted dates, 1 (8 oz.) jar diced mixed candied peel, and more.

Yes, Dearborn Inn Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dearborn Inn Fruitcake

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