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WE SUPPORT THE TROOPS.
PRAYERS ONGOING FOR THE TROOPS AND FAMILIES.
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Off Topic.
Hello Fruit Cake Fans!
Here's a good dark fruit cake recipe.

Cindy's Kind of Old-Fashioned Fruitcake

2 cups raisins
1 cup golden raisins
1 cup of craisins (dried cranberries)
2 cups of pecan halves or almond slices
(or 1 cup of pecans; 1 cup of almonds)
1 c Halved red candied cherries
1 c Halved green candied cherrie
RUM/BRANDY OR RUM OR BRANDY
OR APPLE CIDER (See note below.)
2 cups of unbleached flour
1 tsp. baking powder
1 tablespoon cinnamon
1/2 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. allspice
1/8 t salt
1 cup of butter (I use lite butter or Take Control vegetable spread.)
1 c Packed brown sugar
3 Eggs (I use Egg Beaters.)
2 tablespoons of unsulphured molasses
2 tsp. of Vanilla
OPTIONAL: I grate 1 large orange and add the grated orange rinds to the mix.

NOTE: I put the raisins, golden raisins, craisins in a bowl the day before and
cover the mix with liquid. Some people prefer just rum or just brandy. I like
to use half of each which equals about 2 cups of liquid. The last couple of years I have used Martinelli Apple Cider instead of alcohol and it is a great taste, too.

Directions.

Let the raisins, golden raisins sit in a bowl with liquid covering it at least overnight.
I like to have this mix set for 12-20 hours.

Now, get a giant mixing bowl or pot and pour the raisin mix and liquid in it.
Add all of your liquid ingredients.
Mix well.
Add all the rest of your ingredients.
Mix well.
Lightly grease your 2 or 3 loaf pans.
Pour mixture into it.
Cover and refrigerate over night.

Preheat over at 250 degrees.
Take your covering off the loaf pans
and slide those loaf pans into the over.
Cook 3 to 3 1/2 hours.

Note: You can tell when fruit cakes are done
if you take a sharp knife chop stick; poke it
down the middle; pull it up and it comes out
clean with no unbaked batter on it.

These fruitcakes freeze well until ready to use.