Dark English Fruit Cake
Ingredients
- 16 ounces Chopped dates
- 12 ounces Tart, dried cherries chopped
- 2 ounces Candied lemon peel
- 2 ounces Candied orange peel
- 15 ounces Sultanas (golden raisins)
- 15 ounces Raisins
- 4 ounces Walnuts chopped
- 8 ounces Prunes
- 4 tablespoons Lemon juice
- 6 tablespoons Brandy or rum can use a lot more than this !!
- 4 cups Flour
- 2 tablespoons Allspice
- 4 ounces Ground almonds or chopped walnuts
- 14 ounces Dark brown sugar packed
- 14 ounces Butter softened
- 4 tablespoons Dark unsulfured molasses
- 8 large Eggs
Instructions
- TOTAL WEIGHT OF DRIED FRUITS & NUTS SHOULD BE APPROXIMATELY 4-1/2 POUNDS (72-76 OUNCES).
- RECIPE MAKES 2 - 9 INCH SPRINGFORM PANS.
- The day before baking (or ideally several days or weeks before – the longer the better) place the raisins, currants, sultanas, peel, cherries, chopped walnuts (or flaked almonds), lemon juice, rinds and alcohol in a bowl, mix and cover until needed. The longer the soaking, the more alcohol is needed. Add more brandy every couple of days to keep the fruit wet.
- When ready to bake the cake:
- Mix the remaining ingredients and beat with a spoon for a couple of minutes until the batter is smooth.
- Spoon the batter over the fruit mixture and stir until everything is well blended.
- Spoon the mixture into two 9-inch springform pans that are lined bottom and sides with waxed paper.
- Smooth the surface.
- Bake in 275 degree oven for 3 to 3-1/2 hours. The cake should feel firm and a wooden skewer should come out clean.
- Let the cake cool in the tin. Do not remove the lining paper when removing the cake from the tin. Spoon 1-2 spoonfuls of brandy/rum over the cake and wrap in cheesecloth and double foil to store. “Feed” the cake every week with a few spoonfuls of rum or brandy.
- The cake will keep for up to three months.
