If your idea of fruitcake is a dry, pale Christmas brick, Radiant Dark Cake will set you straight on the real definition of fruitcake. This was a favorite in our family and one my mother made often. She kept the finished cakes refrigerated, wrapped in their brown baking paper and paper towels, then tucked into a plastic bag. The paper towels were soaked with currant wine, keeping the dark, fruit-packed cake rich and moist. I remember taking slices to school, where it was valuable lunch-trading stock because everybody wanted Mom’s fruitcake. Years later, when I made the recipe myself, I couldn’t find currant wine and substituted port instead. It worked beautifully.
1 pound package Radiant Mix
1 pound seedless raisins (3 cups)
1 pound seeded dates (3 cups)
½ pound (2 cups) walnuts or pecan halves
¼ cup molasses or honey
¼ cup sherry wine or dark fruit juice
1 cup butter
1 1/4 cups brown sugar
4 eggs
2 cups sifted flour
¼ t. baking soda
¼ t. salt
1 t. cinnamon
½ t. cloves & mace each
[Handwritten note: “I added ½ t. allspice, nutmeg each” — nutmeg crossed out]
Mix the fruits (dates quartered), nuts, molasses or honey & wine. Cream butter, gradually cream in sugar, then beat in eggs, one at a time, beating each in very thoroughly. Transfer to a large mixing bowl & add fruits, then sifted dry ingredients. Mix all together thoroughly.
Bake in 2 medium loaf pans or 1½ qt. casserole. Either should be greased & lined with greased paper. Bake in a slow (275°) oven about 2½ hrs. with pan of water on oven floor. Remove from pan to cool but leave paper on cake.
[Made 1954]