Dark Fruit Cake

A few weeks back, I made a post about eating fruit cake with cheese. I also mentioned that I’d never conquered this door stop of a treat, and hoped to eventually take a crack at it. Making a stop off at bulk barn a few weeks back, I collected a massive assortment of fruit and prepared for the journey into this molasses sweetened yuletide treat.

The recipe I used was adapted from my mothers, and included figs, flame raisins, orange flavoured cranberries, cherries, pineapple, dates, and Thompson raisins.  Choosing just two nuts, I went with silvered blanched almonds and some hand crushed walnuts.

The whole process was relatively easy, with the fruit getting a soak of booze, and the cake getting baked with a pan of water in the oven. Once cooled, I removed the cake and wrapped it up tightly in cloth, parchment, and foil. It has been sitting in an airtight container right since I made this at the start of March, and I plan on ripening the cake for at least a month. I’ll be sure to let you know how it goes.

Dark Fruit Cake (actual recipe)
3 cups sultana raisins
1 cup chopped dates
1 cup chopped figs
1/2 cup chopped candied pineapple
1/2 glazed cherries, cut in half
1/2 cup citron peel
1/4 cup lemon peel
1/2 cup orange peel
1/3 cup brandy, rum, or fruit juice
1 cup sliced almonds
1 cup chopped nuts
1/4 cup flour
1 cup shortening
1 cup brown sugar
6 eggs
1/2 cup molasses
1 1/4 cup flour
1/2 tsp salt
1/4 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp mace

Combine fruits and soak in booze overnight
Line a tube pan with parchment; grease well
Add nuts to fruit and mix; sprinkle in 1/4 cup of flour and mix well
Cream shortening, and gradually add brown sugar. Beat well
Add eggs one at a time, beating well between additions
Add molasses and mix well
Combine flour and spices, and add slowly
Fold in fruit and nuts
Fill tube pan, and put in on middle rack of the oven with a shallow pan of hot water on bottom.
Bake in a slow oven (275 degrees) for 90 minutes; remove water
Continue baking for another 60 minutes
Cool on rack completely before removing from pan
Wrap tightly and store for at least 3 weeks

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3 thoughts on “Dark Fruit Cake

  1. Pingback: The Week That Was And Is – May 19th, 2010 « eating is the hard part

  2. Pingback: The Week That Was And Is – December 10th, 2010 « eating is the hard part

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