Traditional Wedding Fruitcake

Name: Traditional Wedding Fruitcake
Ingredients: 2 (15-ounce) packages raisins, chopped; 1 (10-ounce) package currants; 3 (4-ounce) packages chopped candied citron; 1 (16-ounce) package candied pineapple slices, chopped; 1 (8-ounce) package candied red cherries, chopped; 1 tablespoon chopped candied orange peel; 1 tablespoon chopped candied lemon peel; 3 1/2 cups chopped pecans; 2 cups all-purpose flour, divided; 1 cup butter or margarine, softened; 1 cup brown sugar, firmly packed; 6 eggs; 1/4 cup molasses; 2 tablespoons cocoa; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground allspice; 2 teaspoons ground nutmeg; 2 teaspoons ground cinnamon; 2 teaspoons ground cloves; 1/2 cup buttermilk; 1/2 cup red wine

23 ingredients

4 steps

Ingredients

2 (15-ounce) packages raisins, chopped
1 (10-ounce) package currants
3 (4-ounce) packages chopped candied citron
1 (16-ounce) package candied pineapple slices, chopped
1 (8-ounce) package candied red cherries, chopped
1 tablespoon chopped candied orange peel
1 tablespoon chopped candied lemon peel
3 1/2 cups chopped pecans
2 cups all-purpose flour, divided
1 cup butter or margarine, softened
1 cup brown sugar, firmly packed
6 eggs
1/4 cup molasses
2 tablespoons cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground allspice
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1/2 cup buttermilk
1/2 cup red wine

Directions

1

Combine first 8 ingredients; dredge with 3/4 cup flour, stirring to coat well. Set aside.
2

Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in molasses.
3

Combine remaining 1 1/2 cups flour, cocoa, baking powder, soda, salt, and spices; add to creamed mixture alternately with buttermilk and wine, mixing well after each addition. Stir in dredged fruit.
4

Spoon batter into a greased and floured 10-inch tube pan. Bake at 275° for 3 1/2 to 4 hours or until cake tests done. Cool cake completely in pan.