Marianns Favorite Dessert Recipes

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Another great recipe

Virginia's Dark Fruit Cake

2 cups butter - 2 cups sugar
12 eggs - 6 cups flour
1 tsp. cloves - 1 tsp. nutmeg
1 tsp. cinnamon - 1 tsp. allspice
3 lbs white raisins (and-or dark raisins)
2 or 3 lbs dates
2 lbs candied cherries
2 lbs candied pineapple chunks
2 lbs broken walnuts (and-or pecans)
3 lbs mixed cut-up candied fruit
1 cup of wine (or more, sweet variety; or whiskey)

Combine the second set of ingredients in the order given (note: use some of the flour to help in separating the fruit when mixing) and allow to stand for 24 to 36 hours in a covered bowl or other large kitchen container.
Then cream the butter and sugar before adding the eggs. Beat until smooth before adding the spices. Add flour not previously used in mixing up the fruits (or mix the flour in first before adding the liquid batter).
Pour over the large mixture and combine well (you may wish to use your clean hands for this). Fill small or large loaf pans nearly to the top and bake in a slow oven (250°) for three to four hours (depending on the size of the pan and the number of pans in the oven).

Notes: Ages well. Freezes well. If you purchase candied pineapple slices, you can use them as top-of-loaf decoration. Pecan halves also look great on top too!

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Page last modified Feb. 18, 2007.

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