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Traditional Dark Fruit Cake
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- #89964
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
2 comments
ingredients
1 pound chopped candied pineapple
1/2 pound candied cherries
1/4 pound chopped candied citron
1/4 pound chopped candied citrus peel
1 pound golden raisins
1/2 pound dark raisins
1/2 pound currants
1/2 cup dark rum or brandy
1/4 pound slivered almonds
1/4 pound chopped walnuts
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/2 cup butter
1 cup granulated sugar
1 cup brown sugar, packed
5 eggs
1 tablespoon milk
1 teaspoon almond extract
directions
In a very large bowl (or roasting pan) combine dried fruits; stir in rum or brandy. Let stand overnight.
The next day, preheat oven to 275 degrees F.
Grease four 4 x 9-inch loaf pans. Line with parchment paper. Add nuts to fruit mixture; toss thoroughly with 1/2 c. flour until well-coated.
In a medium bowl, sift together remaining flour with soda and spices. In a large bowl, cream butter and sugars. Beat in eggs, one at a time.
Beat in milk and almond extract. Stir flour mixture into creamed mixture. Blend well. Turn batter into floured fruit and nuts. Mix well. Spoon into loaf pans.
Bake at 275 degrees F for 2 1/2 hours, or until tester inserted in center comes out clean. When cool, wrap airtight and store for at least 2 weeks before slicing. Brush periodically with additional brandy or rum if desired.
**This can also be made up into two 9-inch square, 4-inch tall baking pans with removable bottoms. Increase the baking time to 3 1/2 hours.
added by
KitchenMagician
nutrition data
193 calories, 5 grams fat, 35 grams carbohydrates, 3 grams protein per slice. This recipe is low in sodium.
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reviews & comments
December 10, 2022
My Dad absolutely loves fruit cake and this recipe makes a great one; others really like it too. However, I agree with the post regarding quantity. This recipe will not make enough for 4 loaf pans; I use 2 approx. 5x9 loaf pans and it leaves enough for 1 mini loaf pan. My concern is the temp. and bake time with only 2 regular size loaf pans. I've tried to tweak over the past few years and found lowering the temp 5-10 degrees and extending the bake time to 3 hours works well. But keep a close eye on the cake in the final 30 minutes and check for doneness in the middle. P.S. I double the walnuts and leave out almonds since we prefer walnuts.
November 12, 2017
This recipe is pretty close to my Grannyâs recipe and my Dad loves it. I made it for him and he said it was great. I was only able to get 3 loaves but thatâs ok with me. 🙂
I haven't tried this yet but, by the ingredients list, this is very like the recipe my mother used since the 1950's. She used less pineapple and more nuts. She chopped walnuts, pecans, hazelnuts, and almonds. She may have used mace and allspice as well.
I have been searching for a dark fruitcake recipe and have made these as the recipe looks just like what I am looking for. They are baked and cooled and wrapped in brandy-soaked cheesecloth to mellow for a couple weeks before we taste them. However, I have to comment that loaf pans come in either 4x8ââ¬Â or 5x9ââ¬Â ââ¬â not 4x9ââ¬Â, as the recipe suggests. The recipe calls for FOUR pans of that size and the mixture did not even come close to filling those four pans. I used two 5x9ââ¬Â and one 4x8ââ¬Â - and ended up with three rather short cakes. The recipe should really call for TWO 5x9ââ¬Â pans, which would result in two normal sized cakes. Similar recipes use two 5x9ââ¬Â pans, which would seem to be more accurate. I do believe that the 5x9ââ¬Â pans will take 3 or so hours to bake, but testing at 2½ hours is advised. Iââ¬â¢ll comment in a couple weeks as to how these taste, which I do think will be very good!