📝 About This Recipe
This isn't the dry, misunderstood fruitcake of punchlines past; it is a dense, moist, and deeply aromatic masterpiece reminiscent of Victorian-era celebrations. Bursting with a vibrant treasury of brandy-soaked dried fruits and toasted nuts, this cake offers a sophisticated balance of warm spices and dark molasses. It is a labor of love that rewards the patient baker with a complex, evolving flavor profile that only improves with time.
🥗 Ingredients
The Fruit Maceration
- 1 1/2 cups Dark Raisins (seedless and plump)
- 1 cup Golden Sultanas
- 1 cup Dried Currants (zante currants)
- 1/2 cup Dried Cherries (tart, pitted)
- 1/2 cup Candied Orange Peel (finely diced)
- 1/2 cup Dark Rum or Brandy (plus extra for feeding the cake)
- 1 tablespoon Orange Zest (freshly grated)
The Batter
- 2 cups All-Purpose Flour (sifted)
- 1 cup Unsalted Butter (softened to room temperature)
- 1 cup Dark Brown Sugar (firmly packed)
- 4 pieces Large Eggs (at room temperature)
- 2 tablespoons Blackstrap Molasses (for depth and color)
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
The Crunch
- 1 cup Walnuts or Pecans (roughly chopped and lightly toasted)
👨🍳 Instructions
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1
At least 24 hours before baking, combine all the dried fruits, candied peel, orange zest, and brandy in a large glass bowl. Cover tightly and let sit at room temperature, stirring occasionally to ensure the fruit absorbs the liquid evenly.
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2
When ready to bake, preheat your oven to 300°F (150°C). This low temperature is crucial for preventing the high sugar content from burning during the long bake.
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3
Grease a 9-inch deep round cake pan or a standard loaf pan. Line the bottom and sides with two layers of parchment paper, ensuring the paper rises about an inch above the rim of the pan.
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4
In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, baking powder, and salt until well combined.
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5
In a large stand mixer fitted with the paddle attachment, cream the softened butter and dark brown sugar on medium speed until light and fluffy, about 3-5 minutes.
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6
Add the eggs one at a time, beating well after each addition. If the mixture looks like it's curdling, add a tablespoon of your flour mixture to stabilize it.
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7
Mix in the molasses until the batter is a rich, uniform mahogany color.
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8
Turn the mixer to low and gradually add the flour mixture, mixing just until barely combined. Do not overmix.
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9
Using a large spatula, gently fold in the soaked fruit (and any remaining liquid) and the toasted nuts until the heavy inclusions are evenly distributed throughout the batter.
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10
Transfer the batter into the prepared pan, smoothing the top with the back of a spoon. Tap the pan firmly on the counter to remove air bubbles.
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11
Bake in the center of the oven for 2 hours and 15 minutes to 2 hours and 45 minutes. The cake is done when a skewer inserted into the center comes out clean or with just a few moist crumbs.
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12
Remove from the oven and immediately poke small holes all over the top with a toothpick. Drizzle 2 tablespoons of extra brandy over the hot cake.
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13
Allow the cake to cool completely in the pan before removing. Once cold, wrap it tightly in parchment paper followed by several layers of plastic wrap and store in a cool, dark place.
💡 Chef's Tips
For the best flavor, bake this cake at least 2-3 weeks before you plan to serve it, 'feeding' it with a tablespoon of brandy once a week. Avoid using 'glacé' cherries from a tub if possible; high-quality dried cherries provide a much better texture and less cloying sweetness. To prevent the edges from drying out, you can wrap the outside of the cake tin with a dampened strip of old towel or brown paper secured with kitchen twine. If the top of the cake is browning too quickly, loosely tent it with aluminum foil after the first hour of baking. Ensure all your ingredients, especially eggs and butter, are at room temperature to create a stable emulsion in the batter.
🍽️ Serving Suggestions
Serve in very thin slices alongside a sharp, aged English Cheddar for a classic salty-sweet pairing. Pair with a glass of chilled Tawny Port or a rich, cream Sherry to complement the dried fruit notes. Serve with a dollop of brandy butter or lightly sweetened mascarpone cream. Enjoy as a mid-afternoon treat with a strong, malty black tea like Assam or Earl Grey. Lightly toast a slice and serve with a thin spread of salted butter for a decadent breakfast.