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1 6-ounce can frozen orange juice concentrate, thawed 1/2 cup molasses 1 15-ounce package (3 cups) raisins 1 pound (2 cups) chopped mixed candied fruits and peels 1/2 cup butter or margarine 2/3 cup sugar 3 eggs 1 1/4 cups sifted all purpose flour 1/8 teaspoon soda 1 teaspoon ground cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1/2 cup chopped walnuts Combine orange juice concentrate, molasses, and raisins in saucepan. Cook over medium heat, stirring occasionally till mixture comes to a boil. Reduce heat and simmer 5 minutes. Remove from heat. Stir in candied fruits and peels. Cream butter or margarine and sugar. Add eggs, one at a time, beating well after each. Sift together flour, soda, and spices. Stir into creamed mixture. Stir in fruit and peel mixture and nuts; mix well till all fruit is coated. Line two 11x4x3 loaf pans with heavy paper, allowing 1/2 inch to extend above all sides. Pour batter into pans, filling about 3/4 full. Bake in a very slow oven (275 degrees) about 2 1/4 to 2 1/2 hours. Cool cakes in pans; remove. Wrap in foil or clear plastic wrap and store in cool place several weeks. Makes about 3 1/2 pounds of fruitcake. Note: Alternative to loaf cakes: Fill miniature paper bake cups in 1 3/4-inch muffin pans with 1 tablespoon batter. Top with 1 or 2 pieces of candied fruit. Bake in moderate oven (350 degrees) for 20 to 25 minutes. Makes 7 1/2 dozen small fruitcakes. |
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