Nans Best Dark Fruitcake Recipes

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OLD ENGLISH DARK FRUIT CAKE



Old English Dark Fruit Cake image

Old English Fruitcake - A dark, rich, well spiced old fashioned English style fruitcake that can be made weeks in advance of Christmas.

Provided by Barry C. Parsons

Categories     Dessert Recipes

Time 2h45m

Number Of Ingredients 24

1 1/4 cups chopped dried prunes (6 oz), chopped
1 1/4 cups chopped dates (6 oz), chopped
1 1/2 cups dark raisins (8 oz)
1 1/4 cups golden raisins (6 oz)
1 1/4 cups currants (6 oz)
¾ cup butter
1 cup dark brown sugar
¾ cup molasses
½ cup coffee liqueur, or ½ cup strong black coffee
Zest and juice of 2 oranges
1 cup chopped glace cherries
1 cup candied citrus peel
1 1/2 cups toasted pecans (7 oz), roughly chopped
2 tsp allspice
2 tsp cinnamon
2 tsp powdered ginger
1 tsp cloves
2 tsp nutmeg
3 tbsp cocoa
3 eggs
1 1/3 cups all purpose flour
½ cup ground hazelnuts or almonds
½ tsp baking powder
½ tsp baking soda

Steps:

  • In a large saucepan melt the butter over medium heat and add the raisins, dates, prunes, currents, brown sugar, molasses, spices, coffee liqueur (or coffee) and the orange zest and juice.
  • Bring to a gentle boil and very slowly simmer for 10 minutes.
  • Remove from heat and allow to cool for 30-45 minutes.
  • When cool stir in the beaten eggs.
  • Sift together, flour, cocoa, baking powder, baking soda.
  • Add the ground nuts and fold through the boiled mixture. Fold in cherries, citrus peel and pecans. Pour into prepared baking pan. You can decorate the top with additional pecan halves, cherries etc., if you like.
  • Bake at 300 degrees F for 1 ½ to 2 hours depending upon the size of your pan. Mine took the full two hours in a 10 inch spring form pan.The cake should feel firm to the touch at the center and a wooden toothpick inserted into the center should come out clean. The cake should be cooled completely in the pan on a wire rack before removing.
  • At this point you can poke small holes in the top and bottom of the cake with a fork and pour on 4 ounces of dark rum or your favorite whiskey, half on the top, wait ten minutes, then flip it over and pour the remaining half on the bottom.
  • Soak several layers of cheesecloth in additional rum if you like and wrap completely around the cake, then cover with several layers of plastic wrap and store in a COOL place.
  • When serving, you can add a layer of marzipan or if you have decorated the top with fruit and nuts, brush with a simple glaze of equal parts water and sugar boiled together for about 10-15 minutes.

Nutrition Facts : Calories 231 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize g, Sodium 62 grams sodium, Sugar 24 grams sugar

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

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