Preparation:
- Step 1: Prepare the Fruit
- Soak the dried fruits and candied peel in brandy or orange juice overnight to enhance their flavor.
- Step 2: Preheat the Oven
- Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper.
- Step 3: Mix the Batter
- In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated.
- Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- Step 5: Mix Everything Together
- Gradually add the dry ingredients to the creamed butter mixture, alternating with the molasses. Gently fold in the soaked fruits, chopped nuts, and any remaining soaking liquid.
- Step 6: Bake
- Pour the batter into the prepared cake pan and smooth the top. Bake for 2 to 2 ½ hours, or until a toothpick inserted in the center comes out clean.
- Step 7: Cool and Store
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Wrap it tightly in parchment paper and foil, then store it in an airtight container for a few weeks to let the flavors mature.
Variation:
For a non-alcoholic version, use apple juice or a similar fruit juice in place of the brandy.
Cooking Note:
The longer this cake is allowed to sit, the better the flavors will develop and meld together.
Serving Suggestions:
Serve slices of fruitcake with a dollop of brandy butter or cream for a truly decadent experience. It pairs wonderfully with a cup of hot tea or a glass of sweet dessert wine.
Tips:
- Checking for Doneness: Due to the dense nature of the cake, use a long skewer or a thin knife to check if it’s fully baked.
- Aging the Cake: If possible, make this cake a few weeks before you plan to serve it to allow the flavors to deepen.
Prep Time:
- 20 minutes (plus overnight soaking)
Cooking Time:
- 2 to 2 ½ hours
Total Time:
- About 2 hours 40 minutes (not including cooling and aging)
Nutritional Information:
- Calories: Approx. 450 per slice
- Protein: 5 g
- Sodium: 150 mg
FAQs:
- Can I make this cake gluten-free? Yes, substitute the all-purpose flour with your preferred gluten-free flour blend.
- How long can this cake be stored? Properly wrapped and stored, this fruitcake can last for several months.
Conclusion
Dark Old English Fruitcake is a timeless classic that embodies the spirit of the holidays. It’s a recipe filled with nostalgia and flavor, perfect for those who appreciate a rich, spice-filled treat. Whether you’re continuing a family tradition or starting a new one, this fruitcake is sure to impress.
