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.
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)
Instructions
- Prepare the Fruit
Soak dried fruits and candied peel in brandy or orange juice overnight to enhance their flavor. - Preheat the Oven
Preheat oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper. - Mix the Batter
- Cream butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing thoroughly.
- Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, cinnamon, nutmeg, cloves, and salt. - Assemble the Batter
- Gradually add dry ingredients to the butter mixture, alternating with molasses.
- Fold in soaked fruits, nuts, and any remaining soaking liquid.
- 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.
- 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
