Dark Fruitcake

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This fruitcake is a christmas tradition at our house. It is a dark fruitcake, rich with lots of nuts and candied fruits and a bit of rum. Makes 1 large tube cake and 2 8-inch loaves

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Steps

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In a large microwave safe bowl , heat rum on high for 30 seconds.

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Stir in raisins and heat on high for 2 minutes.

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Stir rum / raisins , cover and set aside.

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Heat oven to 275f.

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Grease and flour a large tube or bundt pan , and two 8 or 9-inch loaf pans.

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In a large bowl , combine all ingredients except fruits , nuts , raisins , mincemeat and water.

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Mix for about 1 minute on low speed of mixer , scraping bowl constantly.

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Drain rum from raisins , add water to rum to equal 1 cup.

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Add rum / juice mixture to batter and beat for 3 minutes on high speed , scraping bowl occaisionally.

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Stir in mincemeat and mix well.

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Batter will be very thick.

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In a large bowl , mix together all fruits and nuts.

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Sprinkle with 1 / 4 cup flour and toss to coat.

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With a wooden spoon , stir all the fruits and nuts into the batter , making sure all are coated.

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Fill large tube pan to within 2 inches of the rim , spread mixture evenly.

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Divide remaining mixture evenly in the 2 prepared loaf pans.

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Bake for 2.

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Ingredients

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candied fruit, mincemeat, golden raisins, dark raisins, candied citron peel, whole almonds, brazil nuts, hazelnuts, pecan halves, dried apricots, pitted dates, candied red cherries, all-purpose flour, flour, sugar, molasses, vanilla, dark rum, water, eggs, oil, salt, baking powder, ground cinnamon, ground nutmeg, allspice, ground cloves