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Dark Fruit Cake Recipe


Dark Fruit Cake: Preheat your oven to 300 degrees F (150 degrees C) with the oven rack in the center of the oven. Grease the bottom and sides of an 8 1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 7.5 cm) loaf pan. Line the bottom and sides of the pan with parchment paper, and then butter or spray the parchment paper with a non stick vegetable spray.

In a bowl, whisk together the flour, baking powder, baking soda, salt, and ground spices. Stir in the candied and dried fruits, and chopped nuts.

In another bowl, whisk the eggs. Next, whisk in the melted butter, brown sugar, milk (or juice), and molasses (or honey). Add this mixture to the flour mixture and stir to combine. Scrape the batter into the prepared pan and smooth the top with the back of a spoon or offset spatula.

Bake for about 70 - 85 minutes or until a toothpick inserted into the center of the cake comes out clean. (If you find the cake is browning too much during baking, cover with a piece of foil.) Remove from oven and let cool on a wire rack for about 10 minutes. Then, with a toothpick or skewer, poke holes into the top surface of the cake and brush with 2-3 tablespoons of alcohol (brandy, Grand Marnier, sherry, rum, whiskey, etc). Let the cake cool completely, then wrap in plastic wrap and foil and place in a cake tin or plastic bag. Store in a cool dry place. (If you live in a warm climate I find it best to store the cake in the refrigerator.) Brush the cake periodically (once or twice a week for about two to three weeks) with alcohol. This cake will keep weeks or it can be frozen.

Makes one loaf.

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Dark Fruit Cake Recipe:

1 1/2 cups (195 grams) all-purpose flour

1/2 teaspoon (2 grams) baking powder

1/4 teaspoon (1 gram) baking soda

1/4 teaspoon (1 gram) kosher salt

1 teaspoon ground cinnamon

1/4 teaspoon each of ground ginger, ground cloves, and freshly grated nutmeg

3/4 cup (120 grams) candied mixed peel

1/2 cup (100 grams) candied red and/or green cherries (cut into quarters)

1/2 cup (60 grams) dark or golden raisins

1/2 cup (50 grams) chopped nuts (walnuts, pecans, almonds, brazil nuts, and/or hazelnuts)

2 large eggs (100 grams out of shell), at room temperature

1/3 cup (75 grams) unsalted butter, melted and cooled to room temperature

1/2 cup (100 grams) light brown sugar

1/2 cup (120 ml/grams) milk or fruit juice, at room temperature

2 tablespoons (30 grams) molasses (or honey)