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Dark Fruitcake

Yields1 Serving

 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

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.