Dark Fruitcake Recipes

RICH DARK FRUITCAKE

Steps:

• Wash and dry the raisins and the currants. Wash, dry, pit, and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds, and slice them lengthwise. Combine fruits and nuts in large bowl.
• Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. Grease again. Preheat oven to 275 degrees F (135 degrees C).
• Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper. Remove 1 cup of this flour mixture, and combine with fruit and nuts. Mix until fruit is well coated.
• Cream the butter until fluffy. Add extracts. Gradually add sugar, mixing until creamy. Beat egg yolks until light and lemon-colored, and beat into the butter mixture. Stir in the molasses, and beat together well. Add half of the remaining flour mixture, and blend thoroughly.
• Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with grape juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.
• Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven. Bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.

DARK FRUITCAKE

Steps:

• Gather the ingredients.
• Place candied fruit, ginger, raisins, currants, cherries, walnuts or lemon rind, orange marmalade, lemon juice, brandy or orange juice, and vanilla and almond extracts in a large bowl; toss well, cover and let stand overnight at room temperature.
• Grease, then line the bottom of a 10-inch tube pan with wax paper. Preheat oven to 250 F.
• Sift together twice the flour, cinnamon, nutmeg, mace, cloves, allspice, baking powder, and salt, and set aside.
• Cream butter until light, add sugar gradually, and continue creaming until fluffy. Add eggs, one at a time, beating well after each addition.
• Add to dry ingredients, about 1 cup at a time, beating just to blend. (Note: Unless you have an extra-large mixing bowl, you will have to transfer batter to a large kettle at this point.) Mix in the fruit mixture.
• Spoon batter into the pan and, if you wish, decorate the top with halved candied cherries and walnuts. Place on center oven rack; half fill a roasting pan with water and place on the rack below. Bake uncovered, 4 1/4 hours until cake shrinks slightly from sides of the pan and a metal skewer inserted midway between the edge and the central tube comes out clean.
• Cool cake upright in pan on a wire rack for one hour. Carefully turn out, peel off the wax paper, turn right-side up and cool thoroughly.
• Wrap in brandy or rum soaked cheesecloth then in foil, and store in an airtight container about three weeks to ripen. If you wish to store it longer, sprinkle cheesecloth wrapping with 2 to 3 tablespoons brandy or rum at 3-week intervals.
• Enjoy. Recipe Source: by Jean Anderson, Elaine Hanna (Doubleday). Reprinted with permission.

DARK FRUITCAKE

Steps:

• Gather the ingredients.
• Prepare fruit mixture a day in advance. Combine fruits and nuts in a large bowl with brandy, vanilla, and molasses. Cover tightly and let stand overnight or up to 48 hours.
• Sift together the dry ingredients and set aside.
• In a mixing bowl with an electric mixer, cream butter and sugar until light and fluffy.
• Add eggs, 2 at a time, beating well after each addition. Stir in apple jelly; blend well.
• Add the fruit and nut mixture alternately with the sifted dry ingredients, using a heavy wooden spoon and/or hands for stirring. Stir until well blended.
• Generously grease 2 tube cake pans (10-inch), then line with waxed paper or parchment and grease again.
• Fill pans about 3/4 full. Bake at 250 F for 3 1/2 to 4 hours.
• After 3 hours, begin testing cakes with toothpick or cake tester. The pick should come out clean when inserted in center of cake.
• Cool in pans on racks then turn out of pans and carefully peel off paper.
• Wrap cakes in cheesecloth and sprinkle generously with more of the brandy.
• Seal cakes in food storage bags or plastic wrap.
• Brush cakes once a week with more brandy and reseal. These fruitcakes should be mellowed for at least 4 weeks and they can be frozen after that amount of time.

GRANDMA'S MOLASSES FRUITCAKE

Steps:

• Preheat oven to 300°. Grease and flour three 9x5-in. loaf pans. Line bottoms with waxed paper; grease and flour the paper. Combine currants, raisins, walnuts, candied citron and 1/4 cup flour. Toss to coat; set aside., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk baking soda, cinnamon, nutmeg, cloves and remaining flour; add to creamed mixture alternately with coffee. Stir into currant mixture and mix well., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pans 10 minutes before removing to wire racks to cool completely. Wrap tightly and store in the refrigerator for at least 2 days to blend flavors. Slice and bring to room temperature before serving. Refrigerate leftovers.

DARK FRUIT CAKE (PRIZEWINNER)

Steps:

• 1. Be sure and have all ingredients at room temperature -- 70 F or above. Preheat oven to 225 F
• 2. Prepare one-piece tube pan (10x4): Cut heavy brown paper bottom (trace bottom of pan) and one 4" wide strip to go around the inside of the pan (slit the top every half inch or so, to conform to shape of pan), and another 5" wide to go around the tube.
• 3. Grease the pan, place the paper liners inside, then grease the paper (or can grease the paper before putting into pan -- greased side next to cake, not the pan.) The grease on the pan, holds the paper, the grease on the paper is for the cake.)
• 4. For decorating the cake put aside a few pieces of the prettier pieces of fruit, plus about ten nut halves, and ten cherry halves.
• 5. Place all of the fruit in a large mixing bowl or baking pan. Separate the seeded raisins into small pieces and mix thoroughly with the fruit.
• 6. Sift 1/2 cup of the prepared flour over fruit and mix well, also stir in the cake spice.
• 7. Now cream butter and sugar for 15 minutes (watch the clock) then pour over the fruit and blend.
• 8. Beat the eggs one minute on high and stir well into fruit. Add the black molasses and stir in well.
• 9. Separate remaining flour into 3 parts and blend each part into the fruit mixture individually and fully before adding next part. Pour the wine over the top of the mixture and blend that in, too.
• 10. Spoon the batter into the prepared baking pan. Smooth the batter with the back of a spoon, then position your fruit and nut decorations on top.
• 11. Place in preheated oven at 225 F and bake for four hours, until checker comes out clean. Don't start checking the cake until 3.5 hours have passed.
• 12. When done, set aside in a cool place and let it sit for 15 minutes. Turn upside down on platter, remove paper, then invert onto cooling rack so it is now right side up. Let it sit until completely cooled.
• 13. After it is completely cooled, wrap it in aluminum foil and place in a cake box (or: wrap in four double sheets of newspaper and tape it shut)
• 14. Let it rest for two weeks or more in cool place before cutting. do not freeze until at least three weeks have gone by. (Write the "date made" on the Newspaper so you can keep track of time.)
• 15. NOTE 1: I have no idea what he means by "(or seedless) (follow directions on seedless)" for the raisins -- there is no other unusual mention of the raisins in his directions -- but, frankly, I would not be too fussy about it. This, to me, is a "whatever."
• 16. NOTE 2: I would probably just make the cake batter, then add the floured fruit, too... but that is just me. I hate all the tedium -- LOL -- I figure it is a cake, not the Taj Mahal! -- but you do what you think is best.
• 17. NOTE 3: I also searched the Sauer's web site and they do not have a "cake spice" which is why I have made the assumption that "all spice" is what is meant. It may be that they used to have a spice with that name, but they no longer do. You, can, of course, choose any spice you like. AND more than a box of spice seems like an awful lot -- I consulted with Becky and she says it is a 7 pound cake so should be correct.

THE FANNY FARMER DARK FRUITCAKE

Steps:

• Set oven to 325 degrees F.
• Butter two 9 x 5-inch loaf pans.
• Line the pans with foil, then butter the foil.
• Cream the butter or shortening.
• Add in brown sugar; beat until light.
• Add in lemon extract and eggs and beat well.
• Stir in molasses and blend to combine.
• In a small bowl combine the flour with baking soda, cinnamon, allspice, mace, cloves and salt; beat into the creamed mixture until combined.
• Add in milk; beat until combined.
• Stir in the candied fruit, candied cherries, candied citron, dates or raisins and nuts; mix well.
• Transfer/divide the batter between the two pans.
• Bake for 1 to 1-1/4 hours or until the loaves test done.
• Turn out onto racks to cool.
• When completely cooled wrap well and store in an airtight container.
• BRANDIED FRUIT CAKE OPTION; soak two large pieces of cheesecloth in brandy.
• Wrap each fruit cake in the cheesecloth covering all sides, then wrap well in foil.
• Moisten the cheesecloth with additional brandy every few days for about a week.

NAN'S BEST DARK FRUITCAKE:

Steps:

• With 3/4 cup of the dark rum, pour over chopped fruit and nuts. Cover and let soak for at least 48 hours. The fruit should be stirred once a day or so.
• Keep remaining rum for after baking directions -- see below.
• Stir flour, salt, baking soda and spices together Set aside.
• In separate bowl, Cream shortening and brown sugar together till fluffy.
• Add eggs and beat one at a time.
• Add molasses, jam and mix well.
• Blend in dry ingredients. Fold in fruit.
• Prepare your round fruit cake pan by oiling and line pan with paper. Oil and flour again lightly.
• Ensure the top of the paper is about 1 inch or so above the top of the pan.
• Fill prepared pans 2/3 full.
• Bake in a slow oven 300°F for 2 hours or so.
• Place a shallow pan of hot water on the bottom rack of the oven during baking. This will ensure the cake stays moist. Remove this pan of water during the last hour of baking.
• Cool completely before removing paper.
• Storing and mellowing of fruit Cake: Wrap a cheese cloth that has been soaked in the remaining 1/4 cup of rum over the cake, covering it completely.
• Next wrap the cake and cheesecloth in aluminum foil wrap.
• Place in a cool place. Taste of cake is best when stored for 4 weeks or so! I've often brushed egg white over the cake, rolled out almond paste and laid it over the top and sides of cake. I then ice it. Everyone raves! NOTE: I've often doubled the recipe for a larger cake.

DARK FRUIT CAKE

Steps:

• Preheat the oven to 325°F. Butter two 9x5-inch loaf pans, line them with foil, then butter the foil. Cream the butter or shortening, add the brown sugar, and beat until light. Add the lemon extract and eggs and beat well. Stir in the molasses and blend. Mix together the flour, baking soda, cinnamon, allspice, mace, cloves, and salt; beat into the first mixture. Add the milk and beat until smooth. Stir in the candied fruit, citron, raisins, and pecans, and mix well. Spoon into the pans and bake for 1 to 1 1/4 hours, or until a toothpick comes out clean. Turn out onto racks to cool. When completely cool, wrap well and store in an airtight container.
• Brandied Fruit Cake
• Soak two large pieces of cheesecloth in brandy. Wrap each fruit cake in the cheesecloth, covering all sides, then wrap well in foil. Moisten the cheesecloth with additional brandy every few days for about a week. The brandy will flavor the cake and help preserve it too.

DARK & STORMY FRUIT CAKE

Steps:

• Put the mixed dried fruit in a large pan with the rum, butter, sugar and citrus zest and juice. Set the pan over a medium heat, bring to the boil, then reduce to a simmer and heat until the butter has melted. Leave to cool for 30 mins.
• Meanwhile, heat the oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside and secure with string.
• Tip the flour, ground almonds, baking powder and spices into a large bowl. Add the cooled fruit mix along with the syrupy liquid in the pan, then the stem ginger, eggs and vanilla. Stir with a wooden spoon until there are no pockets of flour.
• Tip the mix into the tin, level the top with a spatula and bake on the middle shelf of the oven for 2 hrs until cooked through and golden. Remove from the oven, poke holes into the top with a skewer and spoon over 2 tbsp rum. Leave to cool completely in the tin.
• Once cool, peel off the baking parchment, then wrap in fresh parchment and store in an airtight cake tin. Feed the cake with 1-2 tbsp rum every fortnight, or up to four times until you ice it. Don't feed the cake for the final week to give the surface a chance to dry before icing. Once iced, the cake will keep in a tin for four weeks. The uniced cake will keep in the freezer for six months.

DARK RICH FRUITCAKE

Steps:

• Day One -Wash and scald raisins to plump.
• Drain and dry well.
• Place all fruit and almonds into a large bowl.
• Sprinkle spices over fruit and add the lemon and orange rind and juice. Stir in the rum and let stand overnight, stirring occasionally.
• Day Two -Cream butter.
• Gradually add sugar, bea ting well after each addition.
• Add egg yolks one at a time, beating well after each addition.
• Add flavourings.
• Add 1 cup of flour to fruit and nut mixture. Toss to coat well.
• Add remaining flour alternately with cold coffee to the creamed mixture. Stir in fruit mixture. Beat the egg whites until stiff peaks form.
• Fold into batter.
• Pour batter into 3 pans which have been lined with two thicknesses of brown paper and the top layer greased and dusted with flour.
• (We used tube/funnel pans.) Bake at 275F for 2 1/2 to 3 1/2 hours or until a cake tester comes out clean from the centre. Cool cakes completely in the pans on cake racks.
• Remove from pans and peel off paper.
• Wrap cakes in cheesecloth (moistened with rum); then in foil.
• Keep in a cool place for four to six weeks to allow the flavours to join.
• NOTES: Grandma used to open the foils and re-moisten the cheesecloth at least once in the ripening process.
• (By drizzling in about 2 Tbsp rum There is note of timings for different fruit cake pans.
• (I think originally the recipe would make one each of the 4, 6 and 8 inch pans.) 4x4 - 2 1/2 hours 6x6 - 3 hours 8x8 - 3 1/2 hours or until tests clean - in a 2750F Oven.