The Fanny Farmer Dark Fruitcake

Celebrate the holiday season with The Fanny Farmer Dark Fruitcake, a rich and time-honored classic that will transport you to the heart of festive traditions. Bursting with two cups each of raisins, currants, and chopped nuts, along with layers of flavor from dried figs, candied citrus peels, and warm spices like cinnamon and nutmeg, this indulgent fruitcake offers the ultimate blend of sweetness and spice. Enhanced by molasses and the optional touch of brandy or rum, it bakes to perfection in just over two hours, yielding a moist, flavorful treat ideal for gifting or savoring with loved ones. Wrapped in soaked cheesecloth to age and deepen its complex flavors, this fruitcake is a timeless centerpiece for any holiday spread. Keywords: classic fruitcake recipe, holiday dessert, raisins currants nuts, traditional dark fruitcake, festive baking.

Nutriscore Rating: 49/100

Prep Time:45 mins

Cook Time:180 mins

Total Time:225 mins

Servings: 12

Ingredients

• 2 cups Raisins
• 2 cups Currants
• 1 cup Dried figs, chopped
• 1 cup Candied orange peel, chopped
• 1 cup Candied lemon peel, chopped
• 2 cups Chopped nuts (walnuts or pecans)
• 3.5 cups All-purpose flour
• 2 teaspoons Ground cinnamon
• 0.5 teaspoon Ground cloves
• 0.5 teaspoon Ground nutmeg
• 1 cup Unsalted butter, softened
• 2 cups Brown sugar, packed
• 4 large Eggs
• 0.75 cup Molasses
• 0.5 cup Brandy or dark rum (optional)
• 1 cup Milk
• 1 teaspoon Baking soda

Directions

Step 1

Preheat your oven to 300°F (150°C) and prepare two 9x5-inch loaf pans or one large tube pan by greasing and lining them with parchment paper.

Step 2

In a large bowl, combine raisins, currants, dried figs, candied orange peel, candied lemon peel, and chopped nuts. Sprinkle 1/2 cup of the flour over the mixture and toss to coat. This helps prevent the fruits from sinking during baking.

Step 3

In a medium bowl, whisk together the remaining 3 cups of flour, cinnamon, cloves, and nutmeg. Set aside.

Step 4

In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy, about 3-4 minutes.

Step 5

Add the eggs to the butter mixture, one at a time, beating well after each addition.

Step 6

Stir in the molasses and brandy (if using) until fully incorporated.

Step 7

Dissolve the baking soda in the milk and add it alternately with the flour mixture to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined.

Step 8

Gently fold in the floured fruit and nut mixture until evenly distributed.

Step 9

Pour the batter into the prepared pans, filling them about 3/4 full. Smooth the tops with a spatula.

Step 10

Bake in the preheated oven for approximately 2 1/2 to 3 hours for a large cake, or 2 hours for smaller loaves, or until a skewer inserted into the center comes out clean.

Step 11

Remove the fruitcakes from the oven and let them cool in the pans for 15 minutes. Then, transfer the cakes to a wire rack to cool completely.

Step 12

For best results, wrap the cooled fruitcakes in cheesecloth dipped in brandy or rum, then in aluminum foil. Store in a cool, dark place for at least a week before serving to allow the flavors to meld and mature.

Nutrition Facts

Serving size	(3374.8g)

Amount per serving	% Daily Value*
Calories	11600.6

Total Fat 368.6g	0%
Saturated Fat 144.4g	0%
Polyunsaturated Fat 0.6g
Cholesterol 1282.6mg	0%
Sodium 2167.6mg	0%
Total Carbohydrate 1977.4g	0%
Dietary Fiber 83.4g	0%
Total Sugars 1457.8g
Protein 139.8g	0%

Vitamin D 271.4IU	0%
Calcium 2428.1mg	0%
Iron 59.3mg	0%
Potassium 12424.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.1%

Protein: 4.7%

Carbs: 67.1%