RICH DARK FRUITCAKE
This is my mother's very old recipe, at least 60 years old. My mother baked this for my wedding, and it sure is delicious and also a great Christmas cake. This is a very long recipe, but well worth the trouble. You can substitute a cup of drained maraschino cherries for the candied cherries, if you like.
Provided by Carol
Categories Desserts Cakes Wedding Cake Recipes
Time 6h
Yield 40
Number Of Ingredients 24
Steps:
- Wash and dry the raisins and the currants. Wash, dry, pit, and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds, and slice them lengthwise. Combine fruits and nuts in large bowl.
- Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. Grease again. Preheat oven to 275 degrees F (135 degrees C).
- Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper. Remove 1 cup of this flour mixture, and combine with fruit and nuts. Mix until fruit is well coated.
- Cream the butter until fluffy. Add extracts. Gradually add sugar, mixing until creamy. Beat egg yolks until light and lemon-colored, and beat into the butter mixture. Stir in the molasses, and beat together well. Add half of the remaining flour mixture, and blend thoroughly.
- Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with grape juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.
- Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven. Bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.
Nutrition Facts : Calories 451.3 calories, Carbohydrate 79.6 g, Cholesterol 85.9 mg, Fat 14.5 g, Fiber 4.1 g, Protein 6.2 g, SaturatedFat 6.7 g, Sodium 176.8 mg, Sugar 39.7 g
DARK FRUITCAKE
Steps:
- Gather the ingredients.
- Place candied fruit, ginger, raisins, currants, cherries, walnuts or lemon rind, orange marmalade, lemon juice, brandy or orange juice, and vanilla and almond extracts in a large bowl; toss well, cover and let stand overnight at room temperature.
- Grease, then line the bottom of a 10-inch tube pan with wax paper. Preheat oven to 250 F.
- Sift together twice the flour, cinnamon, nutmeg, mace, cloves, allspice, baking powder, and salt, and set aside.
- Cream butter until light, add sugar gradually, and continue creaming until fluffy. Add eggs, one at a time, beating well after each addition.
- Add to dry ingredients, about 1 cup at a time, beating just to blend. (Note: Unless you have an extra-large mixing bowl, you will have to transfer batter to a large kettle at this point.) Mix in the fruit mixture.
- Spoon batter into the pan and, if you wish, decorate the top with halved candied cherries and walnuts. Place on center oven rack; half fill a roasting pan with water and place on the rack below. Bake uncovered, 4 1/4 hours until cake shrinks slightly from sides of the pan and a metal skewer inserted midway between the edge and the central tube comes out clean.
- Cool cake upright in pan on a wire rack for one hour. Carefully turn out, peel off the wax paper, turn right-side up and cool thoroughly.
- Wrap in brandy or rum soaked cheesecloth then in foil, and store in an airtight container about three weeks to ripen. If you wish to store it longer, sprinkle cheesecloth wrapping with 2 to 3 tablespoons brandy or rum at 3-week intervals.
- Enjoy. Recipe Source: by Jean Anderson, Elaine Hanna (Doubleday). Reprinted with permission.
Nutrition Facts : Calories 154 kcal, Carbohydrate 35 g, Cholesterol 29 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 54 mg, Sugar 27 g, Fat 1 g, ServingSize 40 servings, UnsaturatedFat 0 g
DARK FRUITCAKE
Steps:
- Gather the ingredients.
- Prepare fruit mixture a day in advance. Combine fruits and nuts in a large bowl with brandy, vanilla, and molasses. Cover tightly and let stand overnight or up to 48 hours.
- Sift together the dry ingredients and set aside.
- In a mixing bowl with an electric mixer, cream butter and sugar until light and fluffy.
- Add eggs, 2 at a time, beating well after each addition. Stir in apple jelly; blend well.
- Add the fruit and nut mixture alternately with the sifted dry ingredients, using a heavy wooden spoon and/or hands for stirring. Stir until well blended.
- Generously grease 2 tube cake pans (10-inch), then line with waxed paper or parchment and grease again.
- Fill pans about 3/4 full. Bake at 250 F for 3 1/2 to 4 hours.
- After 3 hours, begin testing cakes with toothpick or cake tester. The pick should come out clean when inserted in center of cake.
- Cool in pans on racks then turn out of pans and carefully peel off paper.
- Wrap cakes in cheesecloth and sprinkle generously with more of the brandy.
- Seal cakes in food storage bags or plastic wrap.
- Brush cakes once a week with more brandy and reseal. These fruitcakes should be mellowed for at least 4 weeks and they can be frozen after that amount of time.
Nutrition Facts : Calories 935 kcal, Carbohydrate 178 g, Cholesterol 75 mg, Fiber 6 g, Protein 8 g, SaturatedFat 7 g, Sodium 110 mg, Sugar 116 g, Fat 23 g, ServingSize 2 large fruitcakes, UnsaturatedFat 0 g
NAN'S BEST DARK FRUITCAKE:
Make and share this Nan's Best Dark Fruitcake: recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 2h30m
Yield 50 serving(s)
Number Of Ingredients 18
Steps:
- With 3/4 cup of the dark rum, pour over chopped fruit and nuts. Cover and let soak for at least 48 hours. The fruit should be stirred once a day or so.
- Keep remaining rum for after baking directions -- see below.
- Stir flour, salt, baking soda and spices together Set aside.
- In separate bowl, Cream shortening and brown sugar together till fluffy.
- Add eggs and beat one at a time.
- Add molasses, jam and mix well.
- Blend in dry ingredients. Fold in fruit.
- Prepare your round fruit cake pan by oiling and line pan with paper. Oil and flour again lightly.
- Ensure the top of the paper is about 1 inch or so above the top of the pan.
- Fill prepared pans 2/3 full.
- Bake in a slow oven 300°F for 2 hours or so.
- Place a shallow pan of hot water on the bottom rack of the oven during baking. This will ensure the cake stays moist. Remove this pan of water during the last hour of baking.
- Cool completely before removing paper.
- Storing and mellowing of fruit Cake: Wrap a cheese cloth that has been soaked in the remaining 1/4 cup of rum over the cake, covering it completely.
- Next wrap the cake and cheesecloth in aluminum foil wrap.
- Place in a cool place. Taste of cake is best when stored for 4 weeks or so! I've often brushed egg white over the cake, rolled out almond paste and laid it over the top and sides of cake. I then ice it. Everyone raves! NOTE: I've often doubled the recipe for a larger cake.
Nutrition Facts : Calories 179.9, Fat 6.2, SaturatedFat 1.4, Cholesterol 25.4, Sodium 62.1, Carbohydrate 28.4, Fiber 1.3, Sugar 19.9, Protein 2.2
THE FANNY FARMER DARK FRUITCAKE
This famous fruitcake recipe by Fanny Farmer goes back years, I made it recently using the brandied fruit cake option as stated on the bottom of the recipe and I strongly recommend to use that method as the brandy will strongly intensify the flavor and preserve the cake, this fruit cake is wonderful and I plan on making it again.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h15m
Yield 2 (9x5-in) loaves
Number Of Ingredients 18
Steps:
- Set oven to 325 degrees F.
- Butter two 9 x 5-inch loaf pans.
- Line the pans with foil, then butter the foil.
- Cream the butter or shortening.
- Add in brown sugar; beat until light.
- Add in lemon extract and eggs and beat well.
- Stir in molasses and blend to combine.
- In a small bowl combine the flour with baking soda, cinnamon, allspice, mace, cloves and salt; beat into the creamed mixture until combined.
- Add in milk; beat until combined.
- Stir in the candied fruit, candied cherries, candied citron, dates or raisins and nuts; mix well.
- Transfer/divide the batter between the two pans.
- Bake for 1 to 1-1/4 hours or until the loaves test done.
- Turn out onto racks to cool.
- When completely cooled wrap well and store in an airtight container.
- BRANDIED FRUIT CAKE OPTION; soak two large pieces of cheesecloth in brandy.
- Wrap each fruit cake in the cheesecloth covering all sides, then wrap well in foil.
- Moisten the cheesecloth with additional brandy every few days for about a week.
Nutrition Facts : Calories 2231.1, Fat 94.1, SaturatedFat 35.8, Cholesterol 316.6, Sodium 1469.7, Carbohydrate 334, Fiber 15.5, Sugar 202.8, Protein 28.7
DARK & STORMY FRUIT CAKE
Make this Christmas cake a couple of months in advance, if you can, and feed it with rum to give it time to mature and develop deep flavour and texture
Provided by Cassie Best
Categories Dessert
Time 2h35m
Number Of Ingredients 15
Steps:
- Put the mixed dried fruit in a large pan with the rum, butter, sugar and citrus zest and juice. Set the pan over a medium heat, bring to the boil, then reduce to a simmer and heat until the butter has melted. Leave to cool for 30 mins.
- Meanwhile, heat the oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside and secure with string.
- Tip the flour, ground almonds, baking powder and spices into a large bowl. Add the cooled fruit mix along with the syrupy liquid in the pan, then the stem ginger, eggs and vanilla. Stir with a wooden spoon until there are no pockets of flour.
- Tip the mix into the tin, level the top with a spatula and bake on the middle shelf of the oven for 2 hrs until cooked through and golden. Remove from the oven, poke holes into the top with a skewer and spoon over 2 tbsp rum. Leave to cool completely in the tin.
- Once cool, peel off the baking parchment, then wrap in fresh parchment and store in an airtight cake tin. Feed the cake with 1-2 tbsp rum every fortnight, or up to four times until you ice it. Don't feed the cake for the final week to give the surface a chance to dry before icing. Once iced, the cake will keep in a tin for four weeks. The uniced cake will keep in the freezer for six months.
Nutrition Facts : Calories 645 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 74 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
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