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Instructions:
1. Prep the Fruit and Soak:
Begin by placing the mixed dried fruit (raisins, currants, and apricots) and glacé fruits in a large bowl. Pour the dark rum (or brandy) and strong black tea over the fruit and allow it to soak for at least 24 hours, or longer if you prefer a more intense flavor. This soaking process allows the fruits to absorb the alcohol and tea, plumping them up and infusing them with rich, deep flavors.
If you’re short on time, aim for at least a few hours, but the longer you soak, the better the cake will be.
2. Prepare the Cake Batter:
Preheat your oven to 300°F (150°C) and line a 9-inch (23 cm) round cake pan with parchment paper. You can also use a square pan if you prefer.
In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy. This will take about 5 minutes of mixing.
Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Once the eggs are mixed in, add the vanilla extract, black treacle (or molasses), and citrus zests (if using).
3. Mix the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, salt, and spices (cinnamon, nutmeg, cloves, and ginger). These spices give the fruitcake its warm, comforting flavor that perfectly complements the fruit and alcohol.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until everything is fully combined. The batter will be quite thick, but that’s perfectly normal for a fruitcake.
5. Fold in the Fruit and Nuts:
Now, gently fold in the soaked dried fruits (along with any remaining liquid), chopped nuts, and crystallized ginger (if using). The mixture will be rich and loaded with fruits and nuts, giving it the dense, satisfying texture that makes fruitcake so special.
6. Bake the Cake:
Pour the batter into the prepared cake pan and level the top. Bake for 2 to 2 ½ hours, or until a skewer inserted into the center of the cake comes out clean. If the cake begins to brown too quickly, you can cover it with a piece of aluminum foil to prevent burning while it finishes baking.
After baking, let the fruitcake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
7. Store and Mature:
For the best flavor, wrap the cooled cake in parchment paper and then in aluminum foil. Store it in an airtight container in a cool, dark place for at least a week before serving, allowing the flavors to meld together. Some people even prefer to store their fruitcake for several weeks or months before enjoying it, as the cake matures and deepens in flavor.
During this time, you can “feed” the cake by brushing it with more rum or brandy every few days to keep it moist and infuse it with even more flavor. This process is optional but highly recommended for those who enjoy a boozy fruitcake!
8. Serve:
When you’re ready to serve, slice the cake into thick pieces and enjoy it with a cup of tea or a glass of dessert wine. This cake pairs beautifully with cheese, particularly rich varieties like cheddar or Stilton, which balances its sweetness with savory notes.
Tips & Variations:
- For a Lighter Version: If you prefer a less heavy fruitcake, you can reduce the amount of sugar and replace part of the butter with applesauce or yogurt. This will create a lighter texture without compromising too much on flavor.
- Different Alcohol: If you don’t want to use rum or brandy, consider substituting with whiskey, dark beer, or even apple juice for a non-alcoholic version.
- Glazing the Cake: Once the fruitcake is fully cooled and matured, you can add a glaze for extra shine and sweetness. Heat some apricot jam with a bit of water, then brush it over the surface of the cake for a glossy finish.
Why You’ll Love Dark Old English Fruitcake:
This Dark Old English Fruitcake is the ultimate in rich, festive flavors. It’s a classic recipe that has been enjoyed for generations, and for good reason! The combination of spiced fruit, nuts, and alcohol creates a decadent treat that only improves with time. It’s perfect for sharing with loved ones during the holiday season, but also makes a delightful gift or a special treat to enjoy year-round.
Make it in advance, allow it to mature, and you’ll have a fruitcake that will be the star of any occasion, leaving everyone coming back for seconds.
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