Recipes

Dark Fruit Cake

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Dark Fruit Cake

Dark Fruit Cake

amanda

Equipment

  • - Electric Mixer (Stand or Handheld): A versatile tool used to mix, whip, and blend ingredients efficiently for incorporating wet and dry ingredients smoothly during cake batter preparation.

  • - Silicone Baking Mat: A reusable, non-stick baking surface that provides even heat distribution for baking and can be used as a substitute or complement to parchment paper.

  • - Cake Pan (10 Inches): A round or square pan with a diameter of 10 inches, ensuring proper heat distribution during the baking process for perfectly baked cakes.

  • - Digital Kitchen Scale: Precision equipment used for measuring ingredients accurately to ensure consistent results in baking.

  • - Stand Mixer (Mixing Bowl Attachment): A handy attachment for stand mixers that combines mixing and beating functions, suitable for preparing cake batters.

  • - Sifter (Fine Mesh): A kitchen tool used to sift dry ingredients like flour, ensuring a smooth batter without lumps.

  • - Measuring Spoons (Set): Essential tools for accurate measurements of both wet and dry ingredients contributing to the consistency of baked goods.

  • - Cooling Rack (Silicone): A flexible rack that allows cakes to cool evenly, quickly without becoming soggy at the bottom; silicone is a good nonstick alternative.

  • - Spatula (Metal): A versatile kitchen tool used for scraping and folding ingredients, particularly useful in cake preparation.

  • - Cake Stand: A decorative and practical stand that elevates cakes, making them visually appealing for serving and showcasing.

  • - Cake Tester (Fork): A fork designed to test the doneness of cakes by ensuring they are fully baked with correct moisture levels.

Ingredients

  • 1/4 pound butter, or 1/2 cup shortening

  • 1 cup dark-brown sugar, firmly packed

  • 1 teaspoon lemon extract

  • 2 eggs

  • 1/2 cup molasses

  • 2 cups flour

  • 1/2 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1/2 teaspoon allspice

  • 1/2 teaspoon mace

  • 1/4 teaspoon cloves

  • 1/2 teaspoon salt

  • 1/2 cup milk

  • 2 cups small pieces mixed candied fruit

  • 1/2 cup small pieces candied citron

  • 1 cup raisins

  • 1 cup chopped pecans

Instructions

1

Instruction 1

Preheat the oven to 325°F. Butter two 9x5-inch loaf pans, line them with foil, then butter the foil. Cream the butter or shortening, add the brown sugar, and beat until light. Add the lemon extract and eggs and beat well. Stir in the molasses and blend. Mix together the flour, baking soda, cinnamon, allspice, mace, cloves, and salt; beat into the first mixture. Add the milk and beat until smooth. Stir in the candied fruit, citron, raisins, and pecans, and mix well. Spoon into the pans and bake for 1 to 1 1/4 hours, or until a toothpick comes out clean. Turn out onto racks to cool. When completely cool, wrap well and store in an airtight container.
2

Instruction 2

Soak two large pieces of cheesecloth in brandy. Wrap each fruit cake in the cheesecloth, covering all sides, then wrap well in foil. Moisten the cheesecloth with additional brandy every few days for about a week. The brandy will flavor the cake and help preserve it too.
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