Classic Dark Fruitcake

Dark, moist and rich with dried and
 candied fruits, nuts, spices and molasses
 makes this cake my favourite fruitcake. 

Fruitcake has been a tradition
 in my family for many yrs. 

After we left home, 

If we couldn't get home for Christmas,
my Mom would mail us a homemade fruitcake

My Mom is no longer with us
 so I decided to make it this year.

Unfortunately, I don't have my Mom's recipe.
I adapted this recipes from a 
Newfoundland blog, rockrecipes.com
I altered the fruit to my likes.
This is a large recipe and I prepare all
the ingredients beforehand.


Ingredients:
1 cup chopped dates
1 cups chopped dried prunes
1 1/2 cups dark raisins.
1 1/4 golden raisins.
1 1/4 cup currants
1/2 cup chopped apricots.


3/4 cup butter
1 cup dark brown sugar
3/4 cup molasses

1/2 cup coffee liqueur or... 
1/2 cup strong black coffee.
Zest and juice of 2 oranges.


1 cup chopped green and 
red glaced cherries - 1/2 cup of each.
1/2 cup candied citrus peel
1/2  mixed fruit
1 cup toasted pecans chopped
1 cup chopped walnuts.

2 tsp allspice
2 tsp cinnamon
2 tsp powdered ginger
(I leave ginger out because of allergies)
1 tsp cloves
2 tsp nutmeg

3 eggs

1 1/3 cups flour
1/2 cup ground almonds
3 tbsp. cocoa 
1/2 tsp baking powder
1/2 tsp baking soda.


I prepare and assemble my ingredients together.

The dates, prunes, raisins, currents, and apricots, 

Butter, molasses and brown sugar

Red and green cherries, citrus peel, and the mixed fruit, 

The flour, the ground almond, cocoa, baking powder,
 baking soda also the nuts all in the same bowl.

Instructions

Preheat oven to 300 deg.F
Prepare your pans.

I used two 9x5 loaf pans and 1 small pan
I greased them and lined with 
waxed paper (or parchment paper)

In a large saucepan melt the butter over medium heat
 and add the raisins, dates, prunes,
 currants, apricots, brown sugar, molasses, 
 spices, coffee liqueur  (or coffee) and 
the orange zest and juice.

Bring to a gentle boil and  
simmer for 10 minutes.

Remove from heat and allow to
 cool for 30-45 minutes.


When cooled, stir in the beaten eggs.

Add in the flour, ground almonds, 
cocoa, baking powder, baking soda, chopped pecan 
and walnuts, and add all 
to the cooled mixture above.

Add the cherries, citrus peel, and the mixed fruit 

Pour in the pans and decorate the top with
 pecan halves, (or sliced almonds) and cherries.

Bake 300 degF.  for 1 1/2 to 2 hrs. 
depending on the size of your pan.
Do the toothpick test. Insert a toothpick in
 the middle of the cake and if it
 comes out clean, your cake is done. 

Cool the cake in the pan on a wire rack before removing.

Add booze, helps preserve the cake.
Poke small holes with a toothpick
 into the cooled cake,  and pour 2 - 3 tbsps of brandy, 
dark rum or whiskey in the holes.
Wrap in cheesecloth and foil.
This will preserve the cake for several months.

Apricot Brandy

Wrap in Cheesecloth

The cake can also be served with a 
glaze of equal parts of water and 
sugar boiled together for approx. 10-15 minutes.

Enjoy!

My light fruitcake contains only fruit and no spices.
Light, moist and packed with fruit.
To view, click here. 

It was a rewarding experience
 making these fruitcakes for the first time.
I understand my Mom's "labour of love"
and I'm grateful that she made this a family tradition. 

Many thanks to the 
Sherbrooke Record Newspaper.
for featuring this post.

Thanks for your visit xo