Dark Rich Fruitcake Recipes

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.

SHARON'S JAMAICAN FRUIT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Stir in mixed fruit, wine, and molasses. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans.
• Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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.

RICH DARK FRUITCAKE 1970

Steps:

• Baking times and pan sizes-- 4 x 4 pan takes 1 1/2 hours 6 x 6 pan takes 3 hours 8 x 8 pan takes 4 1/2 hours Preheat oven 275 degrees F.
• Line cake pan set plus one extra with three layers brown greased paper.
• Grease sides next to the batter.
• Place a small dish of water in bottom of oven for steam and moisture.
• Test by touching finger in centre of cake, if no dent press harder.
• Cake should be firm to touch or slightly springy.
• Method: Prepare almonds, soak overnight in the orange juice.
• Prepare fruit, and soak overnight in the grape juice, sprinkle a little flour over the fruit.
• Next Day-- cream butter at room temperature but not too soft.
• Add white sugar gradually creaming until no grains are felt between fingertips.
• Beat in the beaten egg yolks.
• Blend well.
• ALL STEPS MUST BE FOLLOWED AS GIVEN TO PREVENT BUTTER FROM OOZING OUT DURING BAKING.
• Stir in the grape jelly and the melted cooled chocolate.
• Blend in the flour, and baking powder.
• Add the fruits in small amounts at a time, mixing well.
• Add almonds, and pecans.
• Fold in lastly the stiff beaten egg whites-- Pour into prepared pans and bake.

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.

RICH FRUITCAKE

Steps:

• The night before, pour 75ml of the brandy over the fruit, cover and leave to sit, letting the fruit soak up the alcohol.
• Heat oven to 160C/140C fan/gas 3. Line a deep, 25cm square cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside, so that it comes about 2.5cm above the sides of the tin, and secure with string.
• Sift the flour, spices, cocoa powder and ½ tsp salt together. Mix a third of this mixture into the soaked fruit. Cream the butter, zests and sugar until light and fluffy, stir in the treacle, then beat in the eggs one at a time. Fold in half the remaining flour mixture. Once mixed, fold in the fruit mixture followed by the remaining flour mixture.
• Spoon into the prepared tin, smoothing the top with a palette knife. Bake in the centre of the oven for 2 hrs 30 mins, checking the cake with 15 mins to go. When a skewer inserted into the centre comes out clean, it's ready.
• Leave to cool in the tin for 30 mins then turn out onto a wire rack to cool completely. To store, peel off the baking parchment, poke holes into the cake and feed with the remaining brandy. Wrap well in cling film. Will keep for three 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.