Easy Dark Fruitcake

Rebecca’s Easy Dark Fruitcake (from The Gift-Giver’s Cookbook by Green and Choate)

Preheat oven to:     325 degrees

Pan size:        1 10-inch tube pan, greased and floured

Baking time:        2 hours or a bit more

1 30-ounce can of fruit cocktail, drained

4 ½ teaspoons baking soda

1 ½ teaspoons salt

1 ½ teaspoons cinnamon (optional)

5 eggs

3 cups sugar

4 ½ cups sifted flour

2 cups chopped walnuts

2 cups black raisins

3 ounces cognac, brandy, or amaretto

Mix all ingredients in a large bowl and pour into prepared pan. Bake at 325 degrees or 2 to 2 ¼ hours, or until edges pull away from sides of pan. Cool in pan for 10 minutes, then remove to wire rack and finish cooling.

This is what is in the oven right now; sure hope it turns out nicely.

Earlier today I baked Gramma’s Plain Light Fruitcake, which we know turned out well, because we ate one of the cakes already. Sigh! At this rate it will be difficult to get many baked.

4 Responses to “Easy Dark Fruitcake”

  1. […] also baked a 10-inch tube pan’s worth of Easy Dark Fruitcake, which I cut into 8 wedges as soon as it was cooled. Then I wrapped each wedge in plastic wrap, and […]

  2. […] Then drop by my mom’s blog and check out her Easy Dark Fruit Cake! […]