Dark Fruitcake

Dark Fruitcake

  

November 10, 2016

Ingredients

3 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. allspice

1/2 tsp. nutmeg

1 cup butter, softened

2 cups packed brown sugar

1/2 cup dark molasses

Grated zest and juice of 1 orange

Grated zest and juice of 1 lemon

3/4 cup brandy, rum, red wine, or grape or orange juice

2 1/2 cups mixed dried or candied fruit of your choice (cranberries, cherries, dates, figs, dark raisins, apricots, candied orange peel)

2 cups coarsely chopped walnuts and/or pecans

1 1/2 cup dates

1 1/2 cup currants

1 1/2 cup golden raisins

Directions

1Preheat the oven to 300°F, and grease a Bundt or tube pan or a few loaf pans really well; coat with flour and tap out the excess.

2In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg. In a large bowl, beat the butter and sugar for a few minutes, until light and creamy. Beat in the molasses and orange and lemon zest and juice.

3Add the flour mixture in 3 parts, alternating with the brandy, rum or juice in 2 parts. Stir in the fruits and nuts and scrape into the pan.

4Bake for 3 1/2 hours. Joy instructs: “The cake may appear done at 2 1/2 hours; simply ignore this.” If the cake is darkening too quickly on top, cover it loosely with foil for the last 30-60 minutes. Cool in the pan on a wire rack, then invert onto a plate. Store well wrapped at room temperature.

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