Transport yourself to the heart of a cozy English Christmas with this Old English Dark Fruit Cake. Packed with rich dried fruits, warm spices, and a touch of liqueur, this moist and flavorful cake is perfect for the holiday season. Whether served as a centerpiece dessert or a treat with tea, this fruit cake embodies the spirit of timeless tradition and indulgence.
Ingredients
Fruit Mixture:
- 1¼ cups chopped dried prunes (6 oz)
- 1¼ cups chopped dates (6 oz)
- 1½ cups dark raisins (8 oz)
- 1¼ cups golden raisins (6 oz)
- 1¼ cups currants (6 oz)
- ¾ cup molasses
- ½ cup coffee liqueur (or ½ cup strong black coffee)
- Zest and juice of 2 oranges
Cake Base:
- ¾ cup butter
- 1 cup dark brown sugar
- 3 eggs
Additions:
- 1 cup chopped glace cherries
- 1 cup candied citrus peel
- 1½ cups toasted pecans (7 oz), roughly chopped
Dry Ingredients:
- 1⅓ cups all-purpose flour
- ½ cup ground hazelnuts or almonds
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp allspice
- 2 tsp cinnamon
- 2 tsp powdered ginger
- 1 tsp cloves
- 2 tsp nutmeg
- 3 tbsp cocoa powder
Instructions
- Prepare the Fruit Mixture : Combine prunes, dates, dark raisins, golden raisins, currants, molasses, coffee liqueur (or coffee), orange zest, and orange juice in a large saucepan.Heat over medium heat until the mixture begins to simmer, stirring occasionally.Remove from heat and let it cool to room temperature.
- Cream the Butter and Sugar : Preheat your oven to 150°C (300°F). Grease and line a 9-inch cake pan with parchment paper.In a large mixing bowl, cream the butter and dark brown sugar until light and fluffy.Add eggs one at a time, mixing well after each addition.
- Combine the Mixtures : Stir the cooled fruit mixture into the butter mixture, ensuring everything is well incorporated.Fold in the glace cherries, candied citrus peel, and chopped pecans.
- Add the Dry Ingredients : In a separate bowl, whisk together the all-purpose flour, ground hazelnuts (or almonds), baking powder, baking soda, allspice, cinnamon, ginger, cloves, nutmeg, and cocoa powder.Gradually fold the dry ingredients into the fruit and butter mixture until well combined.
- Bake the Cake : Pour the batter into the prepared cake pan, smoothing the surface with a spatula.Bake in the preheated oven for 2½–3 hours, or until a skewer inserted into the center comes out clean.If the top starts to brown too quickly, cover it with foil to prevent over-browning.
- Cool and Store : Allow the cake to cool completely in the pan before removing. Wrap the cake in parchment paper and store it in an airtight container. For best results, let the cake mature for at least one week before serving. Optionally, you can brush it with additional liqueur or coffee during storage to enhance the flavor.
Conclusion
This Old English Dark Fruit Cake is a decadent holiday tradition, bursting with fruits, spices, and nuts that create a symphony of flavors in every bite. Perfectly moist and deeply flavorful, this cake improves with age, making it the ideal treat for special occasions or gifting. Enjoy a slice of tradition with this classic recipe.
Traditional Old English Dark Fruit Cake: A Festive Classic
This traditional dark fruit cake is a rich, spicedholiday treat filled with dried fruits, candied peel, and nuts, all soaked incoffee liqueur or black coffee for a decadent and moist texture.
Ingredients
Fruit Mixture:
- 1¼ cups chopped dried prunes 6 oz
- 1¼ cups chopped dates 6 oz
- 1½ cups dark raisins 8 oz
- 1¼ cups golden raisins 6 oz
- 1¼ cups currants 6 oz
- ¾ cup molasses
- ½ cup coffee liqueur or ½ cup strong black coffee
- Zest and juice of 2 oranges
Cake Base:
- ¾ cup butter
- 1 cup dark brown sugar
- 3 eggs
Additions:
- 1 cup chopped glace cherries
- 1 cup candied citrus peel
- 1½ cups toasted pecans 7 oz, roughly chopped
Dry Ingredients:
- 1⅓ cups all-purpose flour
- ½ cup ground hazelnuts or almonds
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp allspice
- 2 tsp cinnamon
- 2 tsp powdered ginger
- 1 tsp cloves
- 2 tsp nutmeg
- 3 tbsp cocoa powder
Instructions
- Prepare the Fruit Mixture : Combine prunes, dates, dark raisins, golden raisins, currants, molasses, coffee liqueur (or coffee), orange zest, and orange juice in a large saucepan. Heat over medium heat until the mixture begins to simmer, stirring occasionally. Remove from heat and let it cool to room temperature.
- Cream the Butter and Sugar : Preheat your oven to 150°C (300°F). Grease and line a 9-inch cake pan with parchment paper. In a large mixing bowl, cream the butter and dark brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Combine the Mixtures : Stir the cooled fruit mixture into the butter mixture, ensuring everything is well incorporated. Fold in the glace cherries, candied citrus peel, and chopped pecans.
- Add the Dry Ingredients : In a separate bowl, whisk together the all-purpose flour, ground hazelnuts (or almonds), baking powder, baking soda, allspice, cinnamon, ginger, cloves, nutmeg, and cocoa powder. Gradually fold the dry ingredients into the fruit and butter mixture until well combined.
- Bake the Cake : Pour the batter into the prepared cake pan, smoothing the surface with a spatula. Bake in the preheated oven for 2½–3 hours, or until a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover it with foil to prevent over-browning.
- Cool and Store : Allow the cake to cool completely in the pan before removing. Wrap the cake in parchment paper and store it in an airtight container. For best results, let the cake mature for at least one week before serving. Optionally, you can brush it with additional liqueur or coffee during storage to enhance the flavor.