Rich Dark Fruitcake 1970
Transport yourself to the golden era of classic desserts with this 'Rich Dark Fruitcake 1970,' a luxurious and timeless holiday centerpiece. Packed with plump raisins, currants, dried cherries, apricots, and the zingy allure of candied orange peel, this fruitcake is elevated by a splash of dark rum for an indulgent depth of flavor. The aromatic blend of cinnamon, nutmeg, and citrus zests harmonizes beautifully with the molasses-sweetened batter, while a medley of chopped walnuts and almonds adds a delightful crunch. Slow-baked to perfection, this fruitcake matures into a rich, moist treat when brushed with brandy over time. Whether served as a festive dessert or gifted during the holiday season, this classic fruitcake recipe delivers a nostalgic warmth that’s simply unforgettable.
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Ingredients
- 500 grams Raisins
- 250 grams Currants
- 200 grams Dried cherries
- 150 grams Dried apricots (chopped)
- 100 grams Candied orange peel
- 120 milliliters Dark rum
- 300 grams All-purpose flour
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 225 grams Unsalted butter (softened)
- 200 grams Brown sugar
- 4 Large eggs
- 3 tablespoons Molasses
- 150 grams Chopped walnuts
- 100 grams Chopped almonds
- 1 Zest of 1 lemon
- 1 Zest of 1 orange
- 50 milliliters Brandy (optional, for soaking)
Directions
Step 1
In a large bowl, combine the raisins, currants, dried cherries, dried apricots, and candied orange peel. Pour the dark rum over the fruit, mix well, cover, and let macerate for at least 4 hours or overnight for best results.
Step 2
Preheat your oven to 150°C (300°F). Line a 9-inch (23 cm) round or square cake pan with parchment paper and grease it well.
Step 3
In a medium bowl, sift together the flour, cinnamon, nutmeg, baking powder, and salt. Set the dry ingredients aside.
Step 4
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy, about 3-5 minutes.
Step 5
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the molasses, lemon zest, and orange zest.
Step 6
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix.
Step 7
Fold the macerated fruits and any remaining rum into the batter, along with the chopped walnuts and almonds. Ensure the mixture is evenly combined.
Step 8
Spoon the batter into the prepared pan and smooth the surface with a spatula.
Step 9
Bake in the preheated oven for 2.5 to 3 hours, or until a skewer inserted into the center of the cake comes out clean. If the top browns too quickly, cover it loosely with aluminum foil.
Step 10
Allow the cake to cool completely in the pan on a wire rack.
Step 11
For added richness, you can brush the top of the cooled cake with brandy. Wrap the fruitcake tightly in parchment paper and aluminum foil and let it mature in a cool, dry place for at least a week before serving, brushing with brandy weekly if desired.
Nutrition Facts
| Serving size | (2629.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9073.7 |
| Total Fat 355.8g | 0% |
| Saturated Fat 135.3g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 1235.2mg | 0% |
| Sodium 2285.0mg | 0% |
| Total Carbohydrate 1357.4g | 0% |
| Dietary Fiber 81.7g | 0% |
| Total Sugars 950.5g | |
| Protein 132.9g | 0% |
| Vitamin D 270.9IU | 0% |
| Calcium 1556.0mg | 0% |
| Iron 47.9mg | 0% |
| Potassium 10448.9mg | 0% |
Source of Calories