Dark Fruit Cake Recipe

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Dark Fruit Cake Recipe – Welcome to Waterfieldtower Kitchen! Today we will be making traditional dark fruit cake, made with lots of dried fruit and spices.

Dark Fruit Cake Recipe – INGREDIENTS:

  • 450g / 16oz currants
  • 175g / 6oz sultanas
  • 175g / 6oz raisins
  • 50g / 2oz chopped glacé cherries
  • 50g / 2oz mixed chopped candied peel
  • zest of 1 orange & 1 lemon
  • 100ml brandy

Preheat oven to 140°C / 275°F gas mark 1

For the cake:

  • 225g / 8oz plain flour
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg – freshly grated
  • ½ teaspoon ground mixed spice
  • 225g / 8oz dark brown soft sugar
  • 4 large eggs – beaten
  • 1 dessertspoon black treacle
  • 225g / 8oz soft butter
  • 50g / 2oz chopped nuts

Dark Fruit Cake Recipe – DIRECTIONS:

  1. Preheat oven to 140°C / 275°F gas mark 1
  2. Put everything in a bowl and mix well. Cover with a cloth and leave to soak overnight.
  3. Grease a 8″/20cm cake tin & line with greaseproof paper.
  4. Sift the flour, salt and spices into a large mixing bowl.
  5. In a separate bowl, whisk together the sugar & butter until soft & fluffy. You can use a mixer or electric hand whisk.
  6. With your mixer or electric hand whisk still running, add 1 tablespoon of the beaten eggs & 1 teaspoon of the flour mix. Allow to mix well. Repeat until all the egg mixture is gone.
  7. Gently fold the rest of your flour mix into your butter & egg mixture.
  8. Gently fold in the pre-soaked fruit mixture, black treacle & chopped nuts. TOP TIP: Place a dessert spoon in a cup of hot water before using with treacle.
  9. Transfer the cake mixture into the prepared tin. Spread it out evenly with the back of a wet spoon.
  10. *PLEASE NOTE* If you don’t intend to decorate the cake with marzipan and icing, you can add blanched almonds to the top of the cake at this stage.
  11. Cut a 1″ hole in the centre of the two greaseproof paper discs & place on top of the cake. Bake on the lowest shelf of the oven for 4 hours until the centre of the cake springs back when pressed. Cook for another 30 minutes if it doesn’t & check again.
  12. Allow the cake to cool in the tin for 30 minutes before removing it to a wire rack to finish cooling. When cold, you can feed the cake by inserting small holes & spooning in brandy.
  13. Wrap the cake in cling film & foil. Store in an airtight container for at least two weeks if possible. You can continue to ‘feed’ the cake until you are ready to ice or eat it.

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