Dark English Fruit Cake

This is the traditional rich dark druit cake. It is very dark and intense in flavor. The fruity ingredients can be substituted quite freely, as long as the final weight of the fruit comes to approximately the same weight as in the recipe. Try adding dried, diced apricots or figs. Almond flakes can be replaced by coarsely chopped walnuts. The sky is the limit. If using alcohol is not an option, substitute the brandy with orange juice. Also, the whole candied orange and lemon peel that you dice yourself makes a lot of difference to the overall flavor.

Cuisine: EnglishMain Ingredient: Fruit

(5, 1) 100% would make again (reviews)

20 people want to try | 28 have favorited

+ Favorites

+ Try Soon

+ Menu Planner

+ Grocery List

Recipe
Photos (0)
Nutrition
Notes

Ingredients

Ready in 4 hours
[ customize ] [ alert an editor ] [ I've made ]

Original recipe makes 48 Servings

16 ouncesChopped dates

12 ouncesTart, dried cherries; chopped

2 ouncesCandied lemon peel

2 ouncesCandied orange peel

15 ouncesSultanas (golden raisins)

15 ouncesRaisins

4 ouncesWalnuts; chopped

8 ouncesPrunes

4 tablespoonsLemon juice

6 tablespoonsBrandy or rum; can use a lot more than this !!

4 cupsFlour

2 tablespoonsAllspice

4 ouncesGround almonds; or chopped walnuts

14 ouncesDark brown sugar; packed

14 ouncesButter; softened

4 tablespoonsDark unsulfured molasses

8 largeEggs

Dark English Fruit Cake Preparation

TOTAL WEIGHT OF DRIED FRUITS & NUTS SHOULD BE APPROXIMATELY 4-1/2 POUNDS (72-76 OUNCES).

RECIPE MAKES 2 - 9 INCH SPRINGFORM PANS.

The day before baking (or ideally several days or weeks before -- the longer the better) place the raisins, currants, sultanas, peel, cherries, chopped walnuts (or flaked almonds), lemon juice, rinds and alcohol in a bowl, mix and cover until needed. The longer the soaking, the more alcohol is needed. Add more brandy every couple of days to keep the fruit wet.

When ready to bake the cake:

Mix the remaining ingredients and beat with a spoon for a couple of minutes until the batter is smooth.

Spoon the batter over the fruit mixture and stir until everything is well blended.

Spoon the mixture into two 9-inch springform pans that are lined bottom and sides with waxed paper.

Smooth the surface.

Bake in 275 degree oven for 3 to 3-1/2 hours. The cake should feel firm and a wooden skewer should come out clean.

Let the cake cool in the tin. Do not remove the lining paper when removing the cake from the tin. Spoon 1-2 spoonfuls of brandy/rum over the cake and wrap in cheesecloth and double foil to store. "Feed" the cake every week with a few spoonfuls of rum or brandy.

The cake will keep for up to three months.