Dark Fruitcake
Yes, it’s time. I decided that Tuesday night was as good as any to take on a large baking project – and particularly one that required me to strongarm copious quantities of batter from bowls to pans, and plenty of chopping.
My family has been making this dark fruitcake for years; it’s a low-maintenance fruitcake, not requiring aging or brushing with liquor, loaded with dried fruit and nuts – apricots, figs, cherries, dates, citron – not a green glacé candied cherry in sight. Adapted from The Joy of Cooking, the 1997 edition – the edition is important, as there are completely different dark fruitcakes in different editions. (And no, it doesn’t call for eggs.)
We don’t brush it with booze, as my mom doesn’t like things boozy – nor did we as kids, when we used Welch’s grape juice in the batter. But feel free to brush it with brandy or rum and wrap it in cheesecloth, then seal in plastic or a cake tin – whatever you like to do with your fruitcakes.
Dark Fruitcake
AuthorJulie
Preheat 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.
In 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.
Add 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.
Bake 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.
Ingredients
Directions
Preheat 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.
In 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.
Add 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.
Bake 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.
Julie, are the measurements for the dried fruit correct? A total of 7 cups of dried fruit seems like a lot.
Hi.Greetings from Singapore…Julie i saw your dark fruit cake it looks so delicious…im staying Singapore..is it possible for to buy a 2 pounder fruit cake..hope i csn…rgds apoi…
No eggs?
Followed the recipe diligently did every step exactly as described , had to throw it in garbage it was as hard as rock, never again maybe they forgot the eggs.
Oh no, sorry to hear it! The recipe actually doesn’t contain eggs.
Good morning Julie.
I’m from Singapore..just wondering if I can order a dark less sweet fruit cake from you.
Cheers
Rgds Krishna
Could I use the nuts soaked in rum with this recipe?
Sure!
I made it today cant whate to try it,I put it in minnie cake pans
Oh smart!!
Hi Julie,
Approximately how long will this fruitcake last stored at room temperature? I’m wondering how far in advance I should make it for the holiday season.
Thanks!
Hmm… good question! It should last for months, tightly sealed! especially if you’re brushing it with booze!