Dark Fruitcake

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Servings: 10 servings Difficulty: Advanced
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A rich, spiced holiday loaf packed with dried fruits, nuts, and a hint of brandy for a traditional festive treat.
Dark Fruitcake recipe image
Dark Fruitcake recipe image
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Dark Fruitcake

Author: chefs-mate Courses:
Difficulty: Advanced
Servings: 10 servings Calories: 3504.8

Description

This traditional Dark Fruitcake is the epitome of holiday baking, delivering a dense, moist crumb loaded with flavor. The recipe combines a generous mix of golden raisins, currants, figs, apricots, dates, and prunes, all soaked in molasses and brandy to plump up and intensify their natural sweetness. Warm spices like cinnamon, allspice, cloves, and mace permeate the batter, while candied ginger adds a sharp, zesty counterpoint. Chopped walnuts and pecans provide a satisfying crunch. Traditionally made a day ahead to allow the flavors to meld, this cake improves with age. It is perfect for Christmas gifting or served thinly sliced with tea.

Ingredients

Directions

  1. Preheat the oven to 275°F (135°C).
  2. Grease four 9-by-5-by-3-inch loaf pans, line them with waxed paper, grease the paper, and coat lightly with flour.
  3. In a large mixing bowl, combine the golden raisins, currants, dried apricots, dried figs, pitted prunes, and pitted dates.
  4. Add the walnuts, pecans, orange zest, lemon zest, and candied ginger to the fruit mixture.
  5. Sprinkle the cinnamon, allspice, mace, and cloves over the fruit and nut mixture and toss well to coat evenly.
  6. Pour the molasses and brandy over the mixture and stir until everything is thoroughly combined and moistened.
  7. Cover the bowl and let the mixture stand at room temperature for several hours or overnight to allow the fruits to absorb the liquid.
  8. In a medium bowl, sift together 3 cups of all-purpose flour, baking powder, baking soda, and salt.
  9. In a large bowl, cream 1 lb of butter until smooth, then add 3 cups of dark brown sugar and beat until well combined.
  10. Beat in 8 eggs, two at a time, ensuring each egg is fully incorporated before adding the next.
  11. Stir in 1 tablespoon of vanilla extract.
  12. Gradually add the sifted dry ingredients to the butter mixture and beat until the batter is smooth and well-blended.
  13. Pour the batter over the soaked fruit mixture and fold gently until the fruit is evenly coated with the batter.
  14. Divide the batter evenly among the prepared loaf pans, filling them to about 1/2 inch below the top.
  15. Bake for 2 hours, or until a skewer inserted into the center comes out clean. Do not worry if the tops crack.
  16. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Nutrition Facts

Servings 10 servings

Amount Per Serving
Calories 3504.8kcal
% Daily Value *
Total Fat 244.1g376%
Saturated Fat 25.9g130%
Cholesterol 0.0mg0%
Sodium 32.7mg2%
Total Carbohydrate 281.4g94%
Dietary Fiber 43.3g174%
Sugars 223.7g
Protein 55.1g111%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allspice, apricot, baking, blending, brandy, candied, chopped, christmas, cinnamon, cloves, currants, dark, dates, dessert, dried, figs, fruitcake, ginger, golden, grated, holidays
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