Monday, 11 December 2006

Dark Fruitcake Recipe

  • 2 c Golden raisins
  • 2 c Currants
  • 2 c Dried apricot halves
  • 2 c Dried figs, halved
  • 1 c Pitted prunes
  • 1 c Pitted dates
  • 4 c Walnuts, in large pieces
  • 2 c Pecans, in large pieces
  • 3 Oranges, Grated zest only
  • 3 Lemons, Grated zest only
  • 1/2 c Candied ginger, chopped
  • 2 ts Cinnamon
  • 1 ts Ground allspice
  • 1 ts Mace
  • 1/2 ts Cloves
  • 1 c Molasses
  • 2 c Brandy (or substitute apple juice or water)
  • 1/2 c Orange liqueur (or orange juice)
  • 4 c All-purpose flour
  • 1 tb Baking powder
  • 1 ts Baking soda
  • 1 1/2 ts Salt
  • 1 lb Butter
  • 3 c Dark brown sugar
  • 8 Eggs
  • 1 tb Vanilla extract
The day before combine all dried fruits, nuts and zest in a mixing bowl. Add the candied ginger and the spices and toss well to mix. Add molasses and liquids and mix well. Cover and let stand overnight at room temperature. When ready to bake, preheat oven to 275F. Grease 4 (9-by-5-by-3-inch) loaf pans, line them with waxed paper and grease the paper. Coat lightly with flour. Sprinkle 1 cup flour over fruit mixture and stir it. Combine the remaining 3 cups of flour with baking powder, baking soda and salt and sift them together on a sheet of waxed paper. Cream the butter, add the brown sugar and beat well. Add eggs, 2 at a time, beating well after each addition. Add the vanilla. Add all dry ingredients and beat until batter is blended and smooth. Pour batter over fruit, mix well until everything is coated with batter. Divide batter among loaf pans, filling to 1/2 inch below top. Bake for 2 hours. Don't worry if they crack on top. Cakes are done when a straw inserted in the center comes out clean.

Makes 4 Cakes


  1. Anonymous1:01 p.m.

    Marvelous recipe! This is very delicious and requires no aging to have a perfect fruitcake flavor. It might improve with age, but I did not have time to test that theory.
    I did make some small changes to suit my tastes. Since I only wanted one loaf instead of four, I made a quarter-recipe and any amounts I quote will be quarter-recipe amounts.
    I used dried papaya and dried pineapple instead of the prunes and dates (mother likes those better), pecans and hazelnuts (hubby allergic to walnuts), with the pecans in the larger amount instead of the walnuts, whole-wheat pastry flour instead of white flour, omitted the salt because I was using salted butter, and reduced the sugar to a half cup for one loaf.
    I used greased parchment paper instead of waxed paper (it holds up better I think) in the pan, then placed the loaf pan in a 13x9 inch glass pan half filled with water that I preheated with the oven and baked it at 250 degrees Fahrenheit for 2 hours, 15 minutes. There was one very small crack in the middle, but it disappeared when the cake cooled.
    The next day I melted some orange marmalade and fished out the larger pieces of orange peel with a fork, returning them to the marmalade jar, then glazed the cake with the warm marmalade, placed some dried pineapple rings and pecan halves on top while it was still warm, then glazed over the top of those. They stayed on well. Very moist, but difficult to slice without crumbling like most fruitcake. Slices best I think if you keep it in the fridge and slice in inch thick slices, then cut those in half vertically for nice-sized chunks. Good brandy flavor too, but then I marinated mine for 24 hours before doing anything else. Enjoy!

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