Dark Old English Fruitcake

Name: Dark Old English Fruitcake
Prep time: 20 min
Cook time: PT-481407H20M15S
Total time: PT-481407H20M15S
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar; 4 large eggs; 1 ½ cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ¼ teaspoon cloves; ¼ teaspoon salt; 1 cup dark molasses; ¼ cup brandy or orange juice; 2 cups mixed dried fruits (raisins, currants, sultanas); 1 cup mixed candied peel; 1 cup chopped nuts (walnuts or pecans)

December 1, 2024 by recipes

The Dark Old English Fruitcake is a holiday classic, rich with the history and flavors of traditional English cuisine. This dense, moist cake is loaded with dried fruits, nuts, and spices, all soaked in brandy or orange juice to infuse it with extraordinary depth and complexity. Perfect for celebrations, this fruitcake is meant to be savored and enjoyed slowly, especially during the festive season.

Ingredients:

1 cup unsalted butter, softened
1 cup brown sugar
4 large eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon salt
1 cup dark molasses
¼ cup brandy or orange juice
2 cups mixed dried fruits (raisins, currants, sultanas)
1 cup mixed candied peel
1 cup chopped nuts (walnuts or pecans)

Preparation:

Step 1: Prepare the Fruit
- Soak the dried fruits and candied peel in brandy or orange juice overnight to enhance their flavor.
Step 2: Preheat the Oven
- Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper.
Step 3: Mix the Batter
- In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
Step 5: Mix Everything Together
- Gradually add the dry ingredients to the creamed butter mixture, alternating with the molasses. Gently fold in the soaked fruits, chopped nuts, and any remaining soaking liquid.
Step 6: Bake
- Pour the batter into the prepared cake pan and smooth the top. Bake for 2 to 2 ½ hours, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Store
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Wrap it tightly in parchment paper and foil, then store it in an airtight container for a few weeks to let the flavors mature.

Variation:

For a non-alcoholic version, use apple juice or a similar fruit juice in place of the brandy.

Cooking Note:

The longer this cake is allowed to sit, the better the flavors will develop and meld together.

Serving Suggestions:

Serve slices of fruitcake with a dollop of brandy butter or cream for a truly decadent experience. It pairs wonderfully with a cup of hot tea or a glass of sweet dessert wine.

Tips:

Checking for Doneness: Due to the dense nature of the cake, use a long skewer or a thin knife to check if it’s fully baked.
Aging the Cake: If possible, make this cake a few weeks before you plan to serve it to allow the flavors to deepen.

Prep Time:

20 minutes (plus overnight soaking)

Cooking Time:

2 to 2 ½ hours

Total Time:

About 2 hours 40 minutes (not including cooling and aging)

Nutritional Information:

Calories: Approx. 450 per slice
Protein: 5 g
Sodium: 150 mg

FAQs:

Can I make this cake gluten-free? Yes, substitute the all-purpose flour with your preferred gluten-free flour blend.
How long can this cake be stored? Properly wrapped and stored, this fruitcake can last for several months.

Conclusion

Dark Old English Fruitcake is a timeless classic that embodies the spirit of the holidays. It’s a recipe filled with nostalgia and flavor, perfect for those who appreciate a rich, spice-filled treat. Whether you’re continuing a family tradition or starting a new one, this fruitcake is sure to impress.