Dark Fruitcake Recipe

Name: Dark Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups golden raisins; 2 cups currants; 2 cups apricots, dried dried; 2 cups figs halved; 1 cup prunes pitted; 1 cup dates pitted; 4 cups walnuts in large pieces; 2 cups pecans in large pieces; 3 each oranges grated zest only; 3 each lemons grated zest only; 1/2 cup crystallized ginger (candied) chopped; 2 teaspoons cinnamon; 1 teaspoon allspice ground; 1 teaspoon mace; 1/2 teaspoon cloves; 1 cup molasses; 2 cups brandy; 1/2 cup liqueur triple sec, grand marnier, cointreau or other orange flavor; 4 cups flour, all-purpose; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 1/2 teaspoons salt; 1 pound butter; 3 cups brown sugar, dark; 8 large eggs; 1 tablespoon vanilla extract

Servings: persons

2 cups golden raisins
2 cups currants
2 cups apricots, dried dried
2 cups figs halved
1 cup prunes pitted
1 cup dates pitted
4 cups walnuts in large pieces
2 cups pecans in large pieces
3 each oranges grated zest only
3 each lemons grated zest only
1/2 cup crystallized ginger (candied) chopped
2 teaspoons cinnamon
1 teaspoon allspice ground
1 teaspoon mace
1/2 teaspoon cloves
1 cup molasses
2 cups brandy
1/2 cup liqueur triple sec, grand marnier, cointreau or other orange flavor
4 cups flour, all-purpose
1 tablespoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 pound butter
3 cups brown sugar, dark
8 large eggs
1 tablespoon vanilla extract

1
THE DAY BEFORE combine all dried fruits, nuts and zest in a mixing bowl.
2
Add the candied ginger and the spices and toss well to mix.
3
Add molasses and liquids and mix well.
4
Cover and let stand overnight at room temperature.
5
When ready to bake, preheat oven to 275F (140C).
6
Grease 4 loaf pans, line them with waxed paper and grease the paper.
7
Coat lightly with flour.
8
Sprinkle 1 cup flour over fruit mixture and stir it.
9
Combine the remaining 3 cups of flour with baking powder, baking soda and salt and sift them together on a sheet of waxed paper.
10
Cream the butter, add the brown sugar and beat well.
11
Add eggs, 2 at a time, beating well after each addition.
12
Add the vanilla.
13
Add all dry ingredients and beat until batter is blended and smooth.
14
Pour batter over fruit, mix well until everything is coated with batter.
15
Divide batter among loaf pans, filling to 1/2 inch below top.
16
Bake for 2 hours.
17
Don't worry if they crack on top.
18
Cakes are done when a straw inserted in the center comes out clean.

3420

kcal

Calories

229

Fat

310

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 2 cups golden raisins, 2 cups currants, 2 cups apricots, dried dried, 2 cups figs halved, and more.

Yes, Dark Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dark Fruitcake

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