Ingredients for Dark Fruitcake
- Candied Fruit
- 1 cup mincemeat
- Golden Raisins
- Dark Raisins
- Candied Citron Peel
- Whole Almonds
- Brazil Nuts
- Hazelnuts
- Pecan Halves
- Dried Apricots
- Pitted Dates
- Candied Red Cherries
- All Purpose Flour
- Flour
- Sugar
- Molasses
- Vanilla
- Dark Rum
- Water (enough to combine with rum to make 1 cup liquid)
- 4 large eggs
- Oil
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Allspice
- 1/2 teaspoon ground cloves
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How to Make Dark Fruitcake
- Heat 1/4 cup rum in a large microwave-safe bowl on high for 30 seconds.
- Add 1 cup raisins to the rum and heat on high for 2 minutes.
- Stir the rum and raisins, cover, and set aside.
- Preheat oven to 275°F (135°C).
- Grease and flour one large tube or bundt pan and two 8-inch loaf pans.
- In a large bowl, combine: 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/4 tsp ground nutmeg, 1/2 tsp salt, 1 1/2 cups (3 sticks) unsalted butter, softened, 1 3/4 cups packed light brown sugar, and 4 large eggs.
- Mix on low speed for 1 minute, scraping the bowl constantly.
- Drain the rum from the raisins. Add enough water to the remaining rum to make 1 cup of liquid.
- Add the rum/water mixture to the batter and beat on high speed for 3 minutes, scraping the bowl occasionally.
- Stir in 1 cup of mincemeat and mix well.
- (Note: Batter will be very thick.)
- In a separate large bowl, combine: 1 cup chopped candied cherries, 1 cup chopped candied orange peel, 1/2 cup chopped candied citron, 1 cup chopped pecans, 1/2 cup chopped walnuts, and 1/4 cup all-purpose flour.
- Toss the fruit and nuts to coat evenly.
- Gently fold the fruit and nut mixture into the batter using a wooden spoon until fully incorporated.
- Fill the tube pan to within 2 inches of the rim, spreading the mixture evenly.
- Divide the remaining batter evenly among the two prepared loaf pans.
- Bake for 2 1/2 to 3 hours, or until a toothpick inserted into the center comes out clean. If necessary, cover the fruitcakes with aluminum foil during the last hour of baking to prevent over-browning.
- Remove the cakes from the pans and let them cool completely.
- Once cool, wrap the fruitcakes tightly in plastic wrap and store in a cool, dry place for at least 3-4 weeks before serving. The flavor will deepen and improve with aging.
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
1480g
Fat
110g
Carbs
196g
