Christmas Fruitcake With Fruit Filling

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• 1 lb butter
• 1 lb light brown sugar
• 8 eggs
• 5 cups whole wheat flour
• 1 1/2 teaspoons nutmeg
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 cup sour cream
• 1/2 cup unsweetened grape juice
• 1/3 cup cocoa, dissolved in
• 1/2 cup warm water
• 1/2 cup coffee
• 1 cup molasses
• 1 cup blackberry jam
• 2 oranges, peeled and cut up into small pieces
• 1 1/2 lbs raisins
• 1 lb diced dates
• 1 lb chopped walnuts or 1 lb pecans
• 1/2 cup flour, to dredge fruit
• 4 cups sweet cream
• 3 cups flour
• 2 lbs brown sugar
• 1 lb butter
• 1 lb diced fig
• 1 1/2 lbs raisins

Recipe

• 1 for cake: cream butter and sugar, add eggs, and mix.
• 2 combine all dry ingredients and then combine all wet ingredients, except jam, in separate bowls.
• 3 add dry and wet ingredients alternately to creamed mixture.
• 4 add jam and mix well.
• 5 lightly dredge fruit with 1/2 cup flour, shake off excess flour and fold into batter.
• 6 fold in nuts.
• 7 cook in 4 greased and floured layer pans at 325 degrees for 1 1/2 hours.
• 8 fill and ice with filling below.
• 9 makes 2 two-layer cakes.
• 10 for filling: cook sugar, cream, and flour in a double boiler until thick.
• 11 add butter and stir well.
• 12 cook until thick again.
• 13 add fruit and beat well.
• 14 mixture will thicken again as it is beaten.
• 15 put between layers and ice top and sides of cake.
• 16 ices and fills 2 two-layer cakes.