Why You’ll Love This Recipe

This fruitcake embodies the essence of holiday traditions with its:

• Rich Flavor: A harmonious mix of dried fruits, nuts, and spices.
• Moist Texture: Soaking the fruits ensures a tender, moist crumb.
• Make-Ahead Convenience: Improves in flavor over time, perfect for preparing in advance.
• Versatility: Easily adaptable for non-alcoholic preferences.

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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Fruit: Soak the dried fruits and candied peel in brandy or orange juice overnight to enhance their flavor.
2. Preheat the Oven: Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper.
3. Mix the Batter: In a large bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, cloves, and salt.
5. Mix Everything Together: Gradually add the dry ingredients to the creamed butter mixture, alternating with the dark molasses. Gently fold in the soaked fruits, chopped nuts, and any remaining soaking liquid.
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.
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.

Servings and Timing

• Servings: This recipe yields approximately 16 slices.
• Prep Time: 20 minutes (plus overnight soaking)
• Cooking Time: 2 to 2 ½ hours
• Total Time: About 2 hours 40 minutes (excluding cooling and aging)

Variations

• Non-Alcoholic Version: Substitute the brandy with apple juice or a similar fruit juice.
• Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend.
• Different Nuts: Use almonds or hazelnuts instead of walnuts or pecans for a unique flavor.

Storage/Reheating

• Storage: Wrap the cooled fruitcake in parchment paper and foil, then place it in an airtight container. Store in a cool, dark place.
• Aging: For enhanced flavor, let the cake mature for at least one week before serving. Optionally, brush it with additional brandy or fruit juice during storage to keep it moist.
• Reheating: Serve at room temperature or warm individual slices in the microwave for a few seconds before serving.

FAQs

How long can this fruitcake be stored?

Properly wrapped and stored, this fruitcake can last for several months.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with your preferred gluten-free flour blend.

Is it necessary to soak the fruits overnight?

Soaking the fruits overnight enhances their flavor and keeps the cake moist, but if pressed for time, soaking for a few hours can suffice.

Can I use different types of dried fruits?

Absolutely, feel free to customize the dried fruits to your preference, such as adding dried apricots or figs.

What can I use instead of molasses?

Dark treacle or a combination of honey and dark corn syrup can be used as substitutes for molasses.

How do I know when the cake is done?

Insert a long skewer or thin knife into the center; if it comes out clean, the cake is done.

Can I omit the nuts?

Yes, you can omit the nuts if you prefer or have allergies.

How should I serve this fruitcake?

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

Can I freeze the fruitcake?

Yes, wrap it tightly in plastic wrap and

Dark Old English Fruitcake

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• Author: Isabella
• Total Time: ~2 hours 40 minutes (excluding aging)
• Yield: 16 slices
• Diet: Vegetarian

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Description

The Dark Old English Fruitcake is a time-honored holiday classic packed with rich flavors of dried fruits, nuts, and warm spices, enhanced with brandy or orange juice. Perfect for festive celebrations, this moist and dense cake only gets better with time.

 

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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)

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Instructions

1. Prepare the Fruit
   Soak dried fruits and candied peel in brandy or orange juice overnight to enhance their flavor.
2. Preheat the Oven
   Preheat oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper.
3. Mix the Batter
   • Cream butter and brown sugar until light and fluffy.
   • Add eggs one at a time, mixing thoroughly.
4. Combine Dry Ingredients
   In a separate bowl, whisk flour, baking powder, cinnamon, nutmeg, cloves, and salt.
5. Assemble the Batter
   • Gradually add dry ingredients to the butter mixture, alternating with molasses.
   • Fold in soaked fruits, nuts, and any remaining soaking liquid.
6. Bake
   • Pour batter into prepared pan. Smooth the top.
   • Bake for 2 to 2 ½ hours, until a skewer inserted in the center comes out clean.
7. Cool and Store
   • Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
   • Wrap in parchment paper and foil, then store in an airtight container.

Notes

• Storage: Wrap in parchment and foil; store in a cool, dark place for weeks to enhance flavor.
• Aging Tip: Brush cake with additional brandy or juice during storage to maintain moisture.
• Non-Alcoholic Option: Substitute brandy with apple juice.

• Prep Time: 20 minutes (+ overnight soaking)
• Cook Time: 2 to 2 ½ hours
• Category: Desserts
• Method: Baking
• Cuisine: English