Ingredients for The Fanny Farmer Dark Fruitcake
- 1 cup (2 sticks) unsalted butter
- Dark Brown Sugar
- 2 teaspoons lemon extract
- 2 large eggs
- 1 cup molasses
- All Purpose Flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground mace
- Ground Cloves
- ½ teaspoon salt
- 1 cup milk
- Candied Fruit
- Candied Cherry
- Candied Citron Peel
- Dates
- Pecans
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How to Make The Fanny Farmer Dark Fruitcake
- Preheat oven to 325°F (160°C).
- Grease and flour two 9x5-inch loaf pans.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups packed light brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 2 teaspoons lemon extract and 1 cup molasses.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground allspice, ¼ teaspoon ground mace, ¼ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup milk.
- Fold in 2 cups mixed candied fruit (cherries, citron, peel), 1 cup chopped dates or raisins, and 1 cup chopped nuts (walnuts or pecans).
- Divide batter evenly between the prepared loaf pans.
- Bake for 70-80 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- **Optional Brandied Soaking:** Soak two large pieces of cheesecloth in 1 cup brandy. Wrap each cooled fruitcake completely in the brandy-soaked cheesecloth, then wrap tightly in foil. Moisten the cheesecloth with additional brandy every few days for about a week to enhance flavor and moisture.
- Once cooled completely, wrap tightly in plastic wrap and store in an airtight container at room temperature for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
811g
Fat
178g
Carbs
111g
