Fondant Fruitcake



1-½ cups Gold Medal All Purpose Flour
½ tsp. baking powder
1/3 tsp. salt
1/3 cup cocoa powder
½ tsp. cinnamon
½ tsp. mace, ground
¼ tsp. nutmeg
¼ tsp. all spice
dash of cloves
1 cup raisins
3/4 cup glazed fruits
½ cup walnuts, chopped
½ cup butter or margarine
1 cup brown sugar
2 whole eggs
2 tbsps molasses
¼ cup sour milk
1 tbsp. brandy

For the decoration:

glazed cherries
walnuts halves
brandy for brushing



Step 1

Preheat oven to 275ºF. Grease the bottom of a 9" x5"-loap pan with aluminum foil; set aside. In a bowl, sift together the first 9 ingredients. Get ¼ cup of this mixture and use to dredge the raisins, glazed fruits and walnuts.

Step 2

In a separate bowl, cream butter or margarine until light. Add sugar and beat until fluffy. Add the eggs one at a time. Beat until blended.

Step 3

Combine the molasses, sour milk and brandy. Alternately, add the dry and liquid ingredients into the creamed mixtures. Stir in the fruit-nut mixture. Blend thoroughly. Pour into pan and spread evenly.

Step 4

After baking, cool cake then brush with brandy. Wrap in aluminum foil and age in refrigerator. Decorate top with glazed cherries, raisins and walnut halves. Bake for 1 hour or until done in a steam oven.

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