Dark Fruitcake Recipes

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RICH DARK FRUITCAKE



Rich Dark Fruitcake image

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

6 cups golden raisins
3 cups dried currants
1 ½ cups pitted dates
6 cups raisins
1 pound candied mixed citrus peel
½ pound candied cherries
2 cups almonds
2 cups butter
3 ¼ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground allspice
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups white sugar
12 egg yolks
½ cup molasses
12 egg whites
½ cup grape juice
½ cup strong brewed coffee

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



Dark Fruitcake image

This fruitcake recipe is over 100 years old. It takes two days to make and three weeks to ripen, but well worth the time.

Provided by Peggy Trowbridge Filippone

Categories     Dessert     Cakes     Cake

Time 4h35m

Yield 40

Number Of Ingredients 26

For the Fruit Mixture:
1 pound candied fruit (mixed and chopped, see note)
2 ounces candied ginger (chopped fine)
1/2 pound raisins (seedless)
1/2 pound golden raisins (seedless)
1/2 pound dried currants
1/4 pound candied cherries (coarsely chopped, save 4 whole cherries for decoration, if you like)
1/4 pound walnuts (or pecans, shelled, finely chopped, save 8 halves for decoration, if you like)
2 lemons (rind only, finely grated)
1/2 cup orange marmalade
1/4 cup lemon juice
1/4 cup brandy (or orange juice)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
For the Cake Mixture:
2 cups flour (sifted)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon mace
1/4 teaspoon cloves
1/4 teaspoon allspice
1 teaspoon baking powder
1/2 teaspoon salt
1/2 pound butter (or margarine)
1 cup sugar
6 eggs

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



Dark Fruitcake image

This is an excellent holiday fruitcake with candied fruits, dates, nuts, and molasses. Bury it in a container of powdered sugar to keep in fresh.

Provided by Diana Rattray

Categories     Dessert     Cakes     Cake

Time 3h20m

Number Of Ingredients 22

1 pound candied citron, orange and lemon peels (diced)
2 pounds candied cherries (halved, red and green)
2 pounds candied pineapple
1 pound pitted dates (chopped)
1 pound raisins
1 can (16 ounces) pitted sour cherries (drained)
1 pound pecans (chopped)
1/2 cup plus 2 tablespoons brandy, plus more for brushing
1 tablespoon vanilla extract
1/2 cup molasses
5 cups all-purpose flour (22 1/2 ounces )
1 teaspoon baking powder
1/2 teaspoon baking soda
3 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon ground cloves
1 cup butter (room temperature)
2 cups light brown sugar
7 large eggs (room temperature)
1 (12 ounce) jar apple jelly
Cooking spray, or butter, for greasing pan

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

BEST BOILED FRUITCAKE



Best Boiled Fruitcake image

This recipe produces a really moist fruit cake it was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat.

Provided by Mark Richards

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 10

Number Of Ingredients 11

12 ounces candied mixed fruit
5 ounces glace cherries, roughly chopped
2 ounces candied mixed citrus peel
2 ounces chopped walnuts
¾ cup butter
1 teaspoon ground allspice
½ teaspoon baking soda
1 cup milk
12 ounces sifted self-rising flour
2 eggs
1 ½ cups white sugar

Steps:

  • Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
  • Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
  • Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
  • Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.

Nutrition Facts : Calories 587.5 calories, Carbohydrate 99.4 g, Cholesterol 75.8 mg, Fat 19.4 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 9.8 g, Sodium 621.1 mg, Sugar 38.4 g

GRANDMA'S MOLASSES FRUITCAKE



Grandma's Molasses Fruitcake image

This dense, dark, moist fruitcake was my grandmother's recipe. The flavor just gets better and better as it sits in the fridge, so be sure to make it ahead! -Debbie Harmon, Lavina, Montana

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 3 loaves (16 slices each).

Number Of Ingredients 12

3-1/4 cups dried currants
2-2/3 cups raisins
1 cup chopped walnuts
2/3 cup chopped candied citron or candied lemon peel
4 cups all-purpose flour, divided
1 cup butter, softened
2 cups packed brown sugar
4 large eggs, room temperature
1 cup molasses
1 teaspoon baking soda
1 teaspoon each ground cinnamon, nutmeg and cloves
1 cup strong brewed coffee

Steps:

  • Preheat oven to 300°. Grease and flour three 9x5-in. loaf pans. Line bottoms with waxed paper; grease and flour the paper. Combine currants, raisins, walnuts, candied citron and 1/4 cup flour. Toss to coat; set aside., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk baking soda, cinnamon, nutmeg, cloves and remaining flour; add to creamed mixture alternately with coffee. Stir into currant mixture and mix well., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pans 10 minutes before removing to wire racks to cool completely. Wrap tightly and store in the refrigerator for at least 2 days to blend flavors. Slice and bring to room temperature before serving. Refrigerate leftovers.

Nutrition Facts : Calories 210 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 79mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.

NAN'S BEST DARK FRUITCAKE:



Nan's Best Dark Fruitcake: image

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

3 cups seedless raisins
3 cups sultana raisins
1 cup glace cherries, chopped
1 cup dates, chopped
1 cup nuts, chopped, lightly toasted (that have been in the oven)
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
1 teaspoon allspice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup brown sugar, firmly packed
1/4 teaspoon mace
1 cup shortening
1 cup dark rum
6 eggs
1/3 cup jam (strawberry is best)
1/2 cup molasses

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



The Fanny Farmer Dark Fruitcake image

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

1/2 cup butter (room temperature) or 1/2 cup shortening (room temperature)
1 cup dark brown sugar, firmly packed
1 teaspoon lemon extract
2 large eggs
1/2 cup molasses
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon mace
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup milk
1 cup small candied fruit
1 cup candied cherry (use red and green)
1/2 cup small pieces candied citron peel
1 cup chopped dates (can use raisins)
1 cup chopped pecans

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



Dark & stormy fruit cake image

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

1kg mixed dried fruit or mixed dried fruit with mixed peel (we used a mixture of raisins, sultanas and currants)
150ml spiced rum, plus extra for feeding
250g butter
200g dark muscovado sugar
1 orange, zested and juiced
1 lemon, zested and juiced
175g plain flour
125g ground almonds
½ tsp baking powder
2 tsp mixed spice
1 tsp ground cinnamon
1 tsp ground ginger
5 balls of stem ginger, chopped
5 medium eggs
1 tsp vanilla extract

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

DARK FRUIT CAKE



Dark Fruit Cake image

Provided by Marion Cunningham

Categories     Cake     Citrus     Fruit     Nut     Dessert     Bake     Christmas     Fall     Winter     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes two 9x5-inch loaves

Number Of Ingredients 17

1/4 pound butter, or 1/2 cup shortening
1 cup dark-brown sugar, firmly packed
1 teaspoon lemon extract
2 eggs
1/2 cup molasses
2 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon mace
1/4 teaspoon cloves
1/2 teaspoon salt
1/2 cup milk
2 cups small pieces mixed candied fruit
1/2 cup small pieces candied citron
1 cup raisins
1 cup chopped pecans

Steps:

  • Preheat the oven to 325°F. Butter two 9x5-inch loaf pans, line them with foil, then butter the foil. Cream the butter or shortening, add the brown sugar, and beat until light. Add the lemon extract and eggs and beat well. Stir in the molasses and blend. Mix together the flour, baking soda, cinnamon, allspice, mace, cloves, and salt; beat into the first mixture. Add the milk and beat until smooth. Stir in the candied fruit, citron, raisins, and pecans, and mix well. Spoon into the pans and bake for 1 to 1 1/4 hours, or until a toothpick comes out clean. Turn out onto racks to cool. When completely cool, wrap well and store in an airtight container.
  • Brandied Fruit Cake
  • 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. The brandy will flavor the cake and help preserve it too.

MOIST AND BOOZY FRUITCAKE WITH RUM AND PORT (A.K.A. DARK BROWN CAKE)



Moist and Boozy Fruitcake with Rum and Port (a.k.a. Dark Brown Cake) image

This moist and boozy cake from food writer Melissa Clark's "In the Kitchen with a Good Appetite" cookbook is lighter and sweeter than traditional fruitcake, with a smoother texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes two 9-inch loaf cakes and two 8-inch round cakes

Number Of Ingredients 22

1 pound pitted prunes (2 1/4 cups)
1 pound dark raisins (2 3/4 cups)
1 pound dried currants (3 1/2 cups)
1 pound dried cherries (3 1/3 cups)
3 ounces candied citrus peel, orange and lemon (1/2 cup)
3 ounces candied ginger (1/2 cup)
1 (750 mL) bottle dark rum, plus more for brushing cakes
1 (750 mL) bottle ruby port or Manischewitz wine
2 cups (4 sticks) unsalted butter, at room temperature, plus more for pans
4 cups all-purpose flour, plus more for pans
4 ounces blanched almonds (2/3 cup)
1/3 cup boiling water
1/4 cup unsweetened cocoa powder
2 1/2 cups packed dark-brown sugar
1 tablespoon pure vanilla extract
10 large eggs, at room temperature
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon baking soda
1/4 cup molasses or cane sugar
Confectioners' sugar or Royal Icing for Fruitcake, for serving

Steps:

  • At least 2 weeks before you plan to bake the cakes, place prunes, raisins, currants, cherries, citrus peel, candied ginger, rum, and port in a large container with a lid. Stir fruit once a day.
  • When ready to bake the cakes, preheat oven to 250 degrees. Butter and flour two 9-by-5-by-3-inch loaf pans and two 8-by-2-inch round cake pans and line with parchment; butter parchment and set aside.
  • In the bowl of a food processor or the jar of a heavy-duty blender, grind almonds to a coarse meal. Stir ground almonds into the fruit mixture until well combined. Working in batches, transfer almond-fruit mixture to the bowl of a food processor or jar of a blender and pulse until a chunky paste forms. Transfer paste to a large bowl or a rimmed baking sheet.
  • In a small bowl, whisk together boiling water and cocoa powder until smooth; set aside.
  • In the bowl of an electric mixer, cream together butter and brown sugar. Scrape down the sides of the bowl, add vanilla, and beat in eggs, one at a time. Transfer to a very large bowl or stock pot.
  • In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and baking soda. Using a spatula, fold flour mixture into butter mixture. Add cocoa powder mixture and molasses and fold to combine; stir in fruit.
  • Divide batter evenly between prepared pans and bake until cakes are firm on top and a cake tester inserted into the center comes out clean, about 3 hours. Remove from oven and immediately brush tops of cakes with rum. Let cakes cool completely.
  • Invert cooled cakes to unmold and brush with additional rum. Wrap cakes in cheesecloth, a clean dish towel, or sturdy paper towels, and then in aluminum foil. Let stand at room temperature at least 3 days before serving, and up to 1 month. Serve cakes dusted with confectioners' sugar or frosted with royal icing.

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From eastcoastcurator.com


HOLIDAY BAKING WEEK: RUM-SOAKED DARK FRUITCAKE | CTV NEWS
2012-12-07 Place a large wide pan on the bottom rack; pour in hot water to come halfway up the sides. In a very large bowl, using a mixer, beat the butter …
From ctvnews.ca


BEST CLASSIC FRUITCAKE RECIPES | BAKE WITH ANNA OLSON - FOOD …
2012-08-20 Preheat the oven to 300 F and grease 2 9-inch round cake pans. Step 3. Beat the butter and brown sugar until well light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the ground almonds. Step 4. In a separate bowl, sift the flour, baking powder and salt and stir this into the batter.
From foodnetwork.ca


FRUITCAKE | BLUE FLAME KITCHEN
Add or omit fruit or nuts by keeping the volume or weight of the added ingredients about the same. Fruit may be tossed in a small amount of flour to help keep it suspended in the batter. Grease pans and line with a double thickness of greased parchment paper. Bake according to the recipe directions.
From atcoblueflamekitchen.com


DARK CHRISTMAS CAKE | CANADIAN LIVING
2009-11-12 Method. In large bowl, combine currants, mixed peel, pineapple, cherries, raisins and 3/4 cup of the rum; cover and let stand for 24 hours, stirring occasionally. In bowl, whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg and salt; toss 1/2 cup into currant mixture. In separate bowl, beat together butter, brown sugar ...
From canadianliving.com


DARK FRUITCAKE RECIPE | RECIPE | FRUIT CAKE, DARK FRUIT CAKE RECIPE ...
Jan 1, 2017 - Tips and a recipe for making a delicious and traditional dark fruitcake flavoured with rum and packed full of fruit. This cake is nutfree.
From pinterest.ca


SPICED DARK FRUITCAKE - GREATIST.COM
2021-09-22 Instructions. Heat the oven to 300°F and arrange a rack in the middle. Coat two 9-by-5-inch loaf pans with butter and flour; set aside. Combine flour, baking soda, allspice, cinnamon, nutmeg, and ...
From greatist.com


DARK FRUITCAKE RECIPE - BAKERRECIPES.COM
2010-08-20 2 c Golden raisins 1 c Molasses 2 c Currants 2 c Brandy 2 c Dried apricot halves -(or substitute apple juice 2 c Dried figs, halved – or water) 1 c Pitted prunes 1/2 c Orange liqueur 1 c Pitted dates – (or orange juice)
From bakerrecipes.com


10 BEST DARK FRUIT CAKE WITH VEGETABLE OIL RECIPES | YUMMLY
2022-07-24 Vegan Chocolate Passion Fruit Cake Sigrilina. vinegar, pastry flour, vegetable oil, passion fruit pulp, baking soda and 16 more. Aunt Tootsie's Mississippi Fruit Cake! Sweet Tea and Cornbread. candied pineapple, allspice, ground cloves, cinnamon, orange juice and 14 more.
From yummly.com


EASY FRUITCAKE RECIPE - FOXY FOLKSY
Preheat oven to 150°C/300°F. In a large mixing bowl, beat brown sugar and oil with an electric mixer until well combined. Add the eggs, one at a time while beating for 20-30 seconds after every addition. Add the salt, cinnamon, all-spice, nutmeg and corn syrup and mix. Add the cocoa powder and mix well.
From foxyfolksy.com


EVERYONE'S FAVORITE FRUITCAKE | KING ARTHUR BAKING
Add the flour mixture and the syrup (or boiled cider) to the mixture in the bowl, beating gently to combine. Stir in the juice or water, then the fruit (including any additional liquid that has collected in the bowl), and the nuts. Scrape the bottom and sides of …
From kingarthurbaking.com


DARK CHOCOLATE FRUITCAKE - SPICES IN MY DNA
2018-12-21 Preheat oven to 325℉. Liberally grease two 9x5 loaf pans and line with parchment paper. Set aside. Place dried pineapple, raisins, apricots, dates, cranberries, and brandy in a large microwave safe bowl and stir to combine. Microwave for 1 minute, stir, then microwave for another minute.
From spicesinmydna.com


DARK FRUITCAKE RECIPE - RECIPES.COM.CO
2021-02-14 Look no further, here is a Dark Fruitcake recipe that is easy and straight forward to prepare using our step by step instructions. Let’s make this awesome Dark Fruitcake now. Ingredients & Directions. 2 c Golden raisins 1 c Molasses 2 c Currants 2 c Brandy 2 c Dried apricot halves -(or substitute apple juice 2 c Dried figs, halved – or water) 1 c Pitted prunes 1/2 …
From recipes.com.co


15 FESTIVE FRUITCAKE RECIPES | CANADIAN LIVING
2012-11-03 From rich, decadent chocolate fruitcake to fun fruitcake hermits and bars, find great fruitcake recipes to try below, including nut-free and gluten-free recipes. Our best fruitcake recipes: Dark Christmas Cake (pictured above) To ice cake, double the almond paste and icing in our Tropical White Christmas Cake recipe. See link within recipe.
From canadianliving.com


THE FANNY FARMER DARK FRUITCAKE RECIPE - FOOD NEWS
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.
From foodnewsnews.com


CHRISTMAS FRUITCAKE - ONE HUNDRED YEAR OLD FAMILY RECIPE - BITE
2018-11-26 Stir together flour, baking powder, salt, ginger, cloves and cinnamon – set aside. In a large mixing bowl, beat butter and brown sugar until combined. Beat in eggs, one at a time, until well incorporated. Beat in molasses and cold tea. Fold in flour mixture until completely blended.
From bitebymichelle.com


HOW TO MAKE THE ULTIMATE FRUITCAKE RECIPE | CHATELAINE
2021-11-22 Lightly grease pans, then line with heavy brown paper or foil, dull-side out. Grease paper or foil well. PREHEAT oven to 275F. In a large …
From chatelaine.com


OLD FASHIONED WHITE FRUIT CAKE - GRANNY'S IN THE KITCHEN
2021-09-29 Preheat oven to 300°F and line loaf pans with parchment paper. Blend eggs, vanilla, sugar and butter in a large mixing bowl. Add salt, baking powder, and flour and mix. Mix in pineapple and juice, cherries, raisins, dried cherries, and pecans. Fill the tins with fruit cake batter and spread to even the surface. Bake at 300° for 1 1⁄2 hours.
From grannysinthekitchen.com


DARK FRUIT CAKE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Steps: Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a …
From stevehacks.com


6 RESULTS FOR DARK FRUITCAKE RECIPE - EBAY.CA
Amounts shown in italicized text are for items listed in currency other than Canadian dollars and are approximate conversions to Canadian dollars based upon Bloomberg's conversion
From ebay.ca


DAY 352: FANNY FARMER'S DARK FRUITCAKE - DINNER WITH JULIE
2016-03-02 1/2 cup chopped candied citron. 1 cup raisins. 1 cup chopped pecans or walnuts. 1. Preheat the oven to 325°F. Line two 8"x4" loaf pans, line them with foil, then butter the foil. Cream the butter, add the brown sugar and orange or lemon zest and beat until light. Add the eggs and beat well, then beat in the molasses.
From dinnerwithjulie.com


NEWFOUNDLAND DARK CHRISTMAS FRUITCAKE — PRODUCT OF …
2021-12-22 Dark Fruitcake Recipe Ingredients. 5 cups flour. 2 teaspoons baking powder. 1 teaspoon soda. 2 teaspoons cinnamon. 2 teaspoons cloves. 2 teaspoons nutmeg. 2 cups butter. 2 cups sugar. 6 eggs (separated) 1/4 cup molasses. 1 cup sour milk ** 1 cup partridgeberry jam*** 6 cups raisins (dark) 1 ½ cups currants. 1 ½ cups raisins (light) 1 ½ cups ...
From productofnewfoundland.ca


DARK FRUITCAKE RECIPE | RECIPE | DARK FRUIT CAKE RECIPE, FRUITCAKE ...
It's never too early to plan some Holiday baking with this Old English Dark Fruit Cake - a decades old recipe for a moist, rich, dark fruit cake chock full of dried fruit and crunchy pecans. A holiday must-have. Template Monster. Christmas & New Year Crafts. Alcohol Recipes. Fruit Recipes. Dessert Recipes. Yummy Appetizers . Appetizer Recipes. Skewer Appetizers. Pavlova Cake. …
From pinterest.ca


CLASSIC DARK FRUITCAKE FROM SOUTHERN CAKES BY NANCIE MCDERMOTT
Southern Cakes. Dark fruitcakes take their deep brown hue from the intensely colored and flavored ingredients enriching their batter. First comes molasses, sorghum, or cane syrup, followed by a bouquet of spices, including cinnamon, nutmeg, cloves, allspice, and mace. Stir in a generous scoop of last summer’s home-canned blackberry jam or fig ...
From app.ckbk.com


BLACK FRUITCAKE - DAVID LEBOVITZ
2020-12-03 Mix the dried cherries, prunes, raisins, candied orange peel, and currants in a jar. Pour 4 tablespoons of rum over the fruit. If they aren't covered with rum, or if your fruits are on the dry side, add the additional tablespoon. Cover the jar, shake it and let the fruit sit for at least 24 hours or up to one week.
From davidlebovitz.com


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