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.
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|16 ouncesChopped dates|
|12 ouncesTart, dried cherries; chopped|
|2 ouncesCandied lemon peel|
|2 ouncesCandied orange peel|
|15 ouncesSultanas (golden raisins)|
|4 ouncesWalnuts; chopped|
|4 tablespoonsLemon juice|
|6 tablespoonsBrandy or rum; can use a lot more than this !!|
|4 ouncesGround almonds; or chopped walnuts|
|14 ouncesDark brown sugar; packed|
|14 ouncesButter; softened|
|4 tablespoonsDark unsulfured molasses|
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.
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Dark English Fruit Cake Reviews
Great recipe! Made two 9' cakes.
6 months, 1 weeks, 2 days, 23 hours, 21 minutes ago
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