Dark Old English Fruitcake
Ingredients:
For the Cake:
1 cup (225g) unsalted butter, softened
1 cup (200g) brown sugar
4 large eggs
1 ½ cups (190g) all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp salt
1 cup (240ml) dark molasses
¼ cup (60ml) brandy or orange juice (non-alcoholic option)
2 cups (300g) mixed dried fruits (raisins, currants, sultanas)
1 cup (150g) mixed candied peel
1 cup (120g) chopped nuts (walnuts or pecans)
Directions:
Preheat and Prepare Pan:
Preheat the oven to 300°F (150°C).
Grease a 9-inch (23cm) round or square cake pan and line with parchment paper.
Prepare the Fruit Mixture:
In a bowl, mix the dried fruits, candied peel, and nuts. If using brandy, pour it over the mixture and let it soak while preparing the batter.
Make the Batter:
In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the molasses until combined.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
Mix the Batter:
Gradually fold the dry ingredients into the wet mixture until smooth.
Add the fruit and nut mixture, ensuring it’s evenly distributed throughout the batter.
Bake:
Pour the batter into the prepared pan and smooth the top.
Bake for 2-2.5 hours, or until a skewer inserted into the center comes out clean.
If the top browns too quickly, cover loosely with aluminum foil during baking.
Cool and Store:
Allow the cake to cool completely in the pan.
Remove and wrap in parchment paper, then in aluminum foil. For best results, let the cake mature for at least 1-2 weeks in a cool, dry place, brushing occasionally with brandy or orange juice to keep it moist.
Prep Time: 30 minutes
Cooking Time: 2-2.5 hours
Total Time: ~3 hours
Kcal per Serving: ~400-450 (depends on portion size)
Servings: 12-16 slices