Rich Dark Fruitcake

Rich Dark Fruitcake
  • PREP TIME
    1 hrs
  • COOK TIME
    4 hrs 30 mins
  • TOTAL TIME
    6 hrs
  • SERVING
    40 People
  • VIEWS
    108

Embark on a journey into the heart of tradition with this exquisite fruitcake. Steeped in history and brimming with flavors, this cake is a symphony of textures and tastes, perfect for festive occasions or as a cherished gift. Every slice is a celebration of the season, a testament to the enduring magic of homemade goodness.

Ingridients

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Nutrition

  • Carbohydrate
    80 g
  • Cholesterol
    86 mg
  • Fiber
    4 g
  • Protein
    6 g
  • Saturated Fat
    7 g
  • Sodium
    177 mg
  • Sugar
    40 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Prepare the Fruits and Nuts: Wash and thoroughly dry the golden raisins and currants. Wash, dry, pit, and finely chop the dates. Roughly chop the regular raisins and the candied citrus peel. Halve or quarter the candied cherries. Blanch the almonds in boiling water for one minute, then slice them lengthwise. Combine all prepared fruits and nuts in a large mixing bowl. (Prep time: 30 minutes)

Image Step 02
02 Step

Recipe View Prepare the Pans and Preheat Oven: Generously grease and line three standard Christmas cake pans (approximately 5, 7, and 9 inches in diameter and at least 3 inches deep) with four layers of heavy-duty waxed paper or three layers of brown paper. Grease the paper lining as well. Preheat oven to 275 degrees F (135 degrees C). (Prep time: 20 minutes)

Image Step 03
03 Step

Recipe View Combine Dry Ingredients: Sift together the flour, baking powder, baking soda, salt, allspice, cinnamon, nutmeg, and cloves onto a sheet of waxed paper. Measure out 1 cup of this flour mixture and add it to the bowl of prepared fruits and nuts. Toss until the fruit and nuts are evenly coated with the flour. (Prep time: 15 minutes)

Image Step 04
04 Step

Recipe View Cream Butter, Add Extracts, and Sugar: In a large mixing bowl, cream the softened butter until light and fluffy. Add the vanilla extract and almond extract. Gradually add the sugar, mixing until the mixture is light and creamy. (Prep time: 15 minutes)

Image Step 05
05 Step

Recipe View Incorporate Egg Yolks and Molasses: In a separate bowl, beat the egg yolks until they are light and lemon-colored. Beat the egg yolks into the butter mixture until well combined. Stir in the molasses and mix until fully incorporated. (Prep time: 10 minutes)

Image Step 06
06 Step

Recipe View Combine Wet and Dry Ingredients: Gradually add half of the remaining sifted flour mixture to the butter mixture, blending thoroughly. (Prep time: 10 minutes)

Image Step 07
07 Step

Recipe View Prepare Egg Whites: In a clean, dry bowl, beat the egg whites until stiff peaks form. (Prep time: 5 minutes)

Image Step 08
08 Step

Recipe View Combine Everything Carefully: Gently fold the beaten egg whites into the batter. Alternate adding the remaining flour mixture with the grape juice and strong brewed coffee, mixing lightly after each addition until just combined. Stir in the floured fruit and nut mixture, gently blending until the fruit is evenly distributed throughout the batter. (Prep time: 15 minutes)

Image Step 09
09 Step

Recipe View Bake: Carefully divide the batter evenly among the prepared cake tins, filling each about 2/3 full. Spread the batter evenly. Bake in the center of the preheated oven according to the following schedule: small cake (approx. 5-inch pan) for 2 1/2 hours, medium cake (approx. 7-inch pan) for 3 1/2 hours, and large cake (approx. 9-inch pan) for 4 to 4 1/2 hours. Check for doneness by inserting a wooden skewer into the center of the cake; it should come out clean or with only a few moist crumbs attached. (Bake time: 2.5 - 4.5 hours)

Image Step 10
10 Step

Recipe View Cool and Store: Remove the cakes from the oven and allow them to cool in the pans for 5 minutes before turning them out onto a wire rack to cool completely. Once cool, wrap the cakes tightly in several layers of plastic wrap and then in foil. Store in a cool, dark place for at least 2 weeks, or preferably longer (up to several months), to allow the flavors to mature and meld. You can also brush the cakes with brandy or rum periodically during the aging process to keep them moist and flavorful. (Cooling time: 2 hours)

For an even richer flavor, consider soaking the dried fruits in rum or brandy for several days before baking. Drain well before adding to the batter.
If you don't have Christmas cake pans, you can use regular cake pans, but be sure to adjust the baking time accordingly.
To prevent the top of the cake from browning too quickly, you can tent it with foil during the last hour of baking.
Fruitcake is best when aged! The longer it sits, the more the flavors develop.
Consider glazing the fruitcake for added shine and sweetness

Leta Von

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RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 36 Ratings)
Total Reviews: (4)
  • Maggie Kreiger

    This recipe is amazing! The fruitcake came out perfectly moist and flavorful. I soaked the fruit in rum for a week before baking, and it made all the difference!

  • Pauline Kreiger

    I was a bit intimidated by the long ingredient list, but it was totally worth it. This is the best fruitcake I've ever had!

  • Kacie Ruecker

    My family loves this recipe! It's become a Christmas tradition. I usually make it a month in advance to let the flavors develop.

  • Haskell Hirthe

    The instructions were clear and easy to follow. My only suggestion would be to include the pan sizes for each cake in the recipe.

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