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Source: Freepik

Grandma's Rich Dark Fruit Cake

My grandmother's Dark Fruit Cake is a medley of fruits and spices coalesced into one delicious cake during baking.

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Ingredients

number of servings
20
  • 1 lb of mixed dried fruits (figs, cranberries apricots apples) Added to
  • 1 Cup of dark rum Added to
  • 1 Cup of brown sugar Added to
  • 112 cups of unsalted butter Added to
  • 2 cups of all-purpose flour Added to
  • 1 teaspoon of baking soda Added to
  • 1 teaspoon of ground cinnamon Added to
  • 12 teaspoon of ground allspice Added to
  • 12 teaspoon of ground cloves Added to
  • 4 large eggs Added to
  • 14 Cup of molasses Added to
  • 12 Cup of chopped almonds Added to
  • 12 Cup of chopped pecans Added to
  • 2 cups of raisins Added to
  • Grated zest of one orange Added to
  • Grated zest of one lemon Added to
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Directions

180 min.
1. Step

Begin by soaking the dried fruits in rum overnight. Not only will the fruit infuse with the rum, but it will also become soft and juicy, which makes the cake incredibly moist.

2. Step

Preheat your oven to 325°F (160°C). Prepare a 9-inch round cake pan by greasing and lining it with parchment paper. It's critical to prepare your pan this way as it ensures your cake doesn't stick and breaks apart when you try to take it out.

3. Step

Cream together brown sugar and butter in a large bowl until it's light and fluffy. This step is essential for a well-risen and tender cake.

4. Step

Gradually add the eggs, one at a time, into the mixture, making sure each egg is fully incorporated before adding the next.

5. Step

In a separate bowl, combine flour, baking soda, and spices. Gently mix into the wet mixture.

6. Step

Add the molasses, soaked fruits, nuts, raisins, and citrus zests into the batter. Mix well to ensure every slice has a generous share of these flavors.

7. Step

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 2 hours or until a skewer inserted in the center comes out clean.

8. Step

Allow the cake to cool completely before slicing. This is a step many might forget, but it's crucial - If you cut into a hot cake, it might crumble.

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