This Dark Christmas Fruit Cake is a fruitcake lovers dream! So this stir it up Sunday, this is the Christmas Fruit Cake Recipe you should be making!
|Candied pineapple||1 1/2 Cup (24 tbs) (375 mL)|
|Candied cherries||1 1/2 Cup (24 tbs) (375 mL)|
|Currants||2 Cup (32 tbs) (500 mL)|
|Candied peel||2 Cup (32 tbs) (500 mL)|
|Seedless raisins||1 1/2 Cup (24 tbs) (375 mL)|
|Brandy/Rum||1 Cup (16 tbs) (250 mL, or bourbon)|
|All purpose flour||2 Cup (32 tbs) (500 mL)|
|Baking powder||2 Teaspoon (10 mL)|
|Baking soda||1/2 Teaspoon (2 mL)|
|Salt||1/2 Teaspoon (2 mL)|
|Ground allspice||1/4 Teaspoon (1 mL)|
|Ground cloves||1/4 Teaspoon (1 mL)|
|Ground cinnamon||1 Teaspoon (5 mL)|
|Ground nutmeg||1/2 Teaspoon (2 mL)|
|Butter||180 Gram , softened (about 175 mL / ¾ cup)|
|Packed brown sugar||170 Gram (175 mL / ¾ cup)|
|Molasses||2 Tablespoon (30 mL)|
|Strawberry jam/Raspberry jam||1/4 Cup (4 tbs) (about 60 mL)|
|Chopped walnuts/Chopped pecans||200 Gram (about 375 mL / 1½ cups)|
1. Chop up the pineapple and cherries.
2. In a large bowl combine; pineapple, cherries, currants, raisins, mixed peel, and brandy; cover and leave on the counter for at least 24 hours, or up to a week; stirring occasionally.
3. Preheat oven to 150ºC (300°F).
4. Line base a 13" x 9" (3.5 L) metal cake pan with parchment paper.
5. In a small bowl, whisk together flour, baking powder, baking soda, salt, allspice, cloves, cinnamon, and nutmeg.
6. In a really big bowl; cream together butter and sugar.
7. When butter/sugar is light and fluffy beat in molasses and jam.
8. Then beat in eggs, 1 at a time.
9. Stir in flour mixture just until incorporated.
10. Add fruit mixture and walnuts; stir to combine.
11. Transfer to the prepared pan, smoothing top.
12. Bake cake for 1:45 to 2 hours, until the cake tester inserted in centre, comes out clean but a little sticky.
13. You may need to lay a piece of tinfoil over top during baking if it browns too much.
14. Let cool in pan on rack.
15. Soak a double-thickness of cheesecloth in more brandy; wrap the cake in the cheesecloth and then wrap in plastic wrap.
16. Refrigerate for as long as you can before eating.
17. This will keep in the fridge/freezer almost indefinitely if wrapped carefully.
1. Switch up the dried and candied fruit for anything you're like to have in the cake - there is no 'right or wrong' way.
2. Switch up the alcohol of your choice for any that you prefer - or use apple/grape juice if you wish.
3. Fancy molasses gives a lighter flavour, but sometimes we'll use cooking or blackstrap. Sorghum or honey would also work.