Dark Old English Fruitcake
This traditional English fruitcake is perfect for the vacation season, offering a rich and gleeful flavor profile. It’s thick, wettish, and packed with dried fruits, nuts, and spices, all soaked in brandy or orange juice to bring out an inconceivable depth of flavor.
constituents
1 mug unsalted adulation, softened
mug brown sugar
4 large eggs
1 ½ mugs each- purpose flour
1 tablespoon baking greasepaint
1 tablespoon cinnamon
½ tablespoon nutmeg
¼ tablespoon cloves
¼ tablespoon swab
1 mug dark molasses
¼ mug brandy or orange juice
2 mugs mixed dried fruits( raisins, currants, sultanas)
mug mixed sweetened peel
1 mug diced nuts( walnuts or pecans)
Preparation
Prepare the Fruit
Soak the dried fruits and sweetened peel in brandy or orange juice overnight to enhance their flavor.
Preheat the Oven
Preheat your roaster to 300 °F( 150 °C). Grease and line a 9- inch round cutlet visage with diploma paper.
Mix the Batter
In a large coliseum, cream the adulation and brown sugar until light and ethereal. Beat in the eggs one at a time, icing each is completely incorporated.
Combine Dry constituents
In a separate coliseum, whisk together the flour, incinerating greasepaint, cinnamon, nutmeg, cloves, and swab.
Mix Everything Together
Gradationally add the dry constituents to the smashed adulation admixture, interspersing with the molasses. Gently fold in the soaked fruits, sweetened peel, and nuts.
Singe
Pour the batter into the set cutlet visage. Smooth the top and singe for 2 to 2 ½ hours, or until a toothpick fitted into the center comes out clean.
Cool and Store
Let the fruitcake cool in the visage for 10 twinkles before transferring it to a line rack to cool fully. Wrap it tightly in diploma paper and antipode. Store it in an watertight vessel for a many weeks to let the flavors develop.
