Simple Dark Moist Fruitcake Recipes

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RICH DARK FRUITCAKE

This is my mother's very old recipe, at least 60 years old. My mother baked this for my wedding, and it sure is delicious and also a great Christmas cake. This is a very long recipe, but well worth the trouble. You can substitute a cup of drained maraschino cherries for the candied cherries, if you like.

Provided by Carol

Categories     Desserts     Cakes     Wedding Cake Recipes

Time 6h

Yield 40

Number Of Ingredients 24



Rich Dark Fruitcake image

Steps:

  • Wash and dry the raisins and the currants. Wash, dry, pit, and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds, and slice them lengthwise. Combine fruits and nuts in large bowl.
  • Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. Grease again. Preheat oven to 275 degrees F (135 degrees C).
  • Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper. Remove 1 cup of this flour mixture, and combine with fruit and nuts. Mix until fruit is well coated.
  • Cream the butter until fluffy. Add extracts. Gradually add sugar, mixing until creamy. Beat egg yolks until light and lemon-colored, and beat into the butter mixture. Stir in the molasses, and beat together well. Add half of the remaining flour mixture, and blend thoroughly.
  • Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with grape juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.
  • Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven. Bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.

Nutrition Facts : Calories 451.3 calories, Carbohydrate 79.6 g, Cholesterol 85.9 mg, Fat 14.5 g, Fiber 4.1 g, Protein 6.2 g, SaturatedFat 6.7 g, Sodium 176.8 mg, Sugar 39.7 g

6 cups golden raisins
3 cups dried currants
1 ½ cups pitted dates
6 cups raisins
1 pound candied mixed citrus peel
½ pound candied cherries
2 cups almonds
2 cups butter
3 ¼ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground allspice
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups white sugar
12 egg yolks
½ cup molasses
12 egg whites
½ cup grape juice
½ cup strong brewed coffee

NAN'S BEST DARK FRUITCAKE:

Make and share this Nan's Best Dark Fruitcake: recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Time 2h30m

Yield 50 serving(s)

Number Of Ingredients 18



Nan's Best Dark Fruitcake: image

Steps:

  • With 3/4 cup of the dark rum, pour over chopped fruit and nuts. Cover and let soak for at least 48 hours. The fruit should be stirred once a day or so.
  • Keep remaining rum for after baking directions -- see below.
  • Stir flour, salt, baking soda and spices together Set aside.
  • In separate bowl, Cream shortening and brown sugar together till fluffy.
  • Add eggs and beat one at a time.
  • Add molasses, jam and mix well.
  • Blend in dry ingredients. Fold in fruit.
  • Prepare your round fruit cake pan by oiling and line pan with paper. Oil and flour again lightly.
  • Ensure the top of the paper is about 1 inch or so above the top of the pan.
  • Fill prepared pans 2/3 full.
  • Bake in a slow oven 300°F for 2 hours or so.
  • Place a shallow pan of hot water on the bottom rack of the oven during baking. This will ensure the cake stays moist. Remove this pan of water during the last hour of baking.
  • Cool completely before removing paper.
  • Storing and mellowing of fruit Cake: Wrap a cheese cloth that has been soaked in the remaining 1/4 cup of rum over the cake, covering it completely.
  • Next wrap the cake and cheesecloth in aluminum foil wrap.
  • Place in a cool place. Taste of cake is best when stored for 4 weeks or so! I've often brushed egg white over the cake, rolled out almond paste and laid it over the top and sides of cake. I then ice it. Everyone raves! NOTE: I've often doubled the recipe for a larger cake.

Nutrition Facts : Calories 179.9, Fat 6.2, SaturatedFat 1.4, Cholesterol 25.4, Sodium 62.1, Carbohydrate 28.4, Fiber 1.3, Sugar 19.9, Protein 2.2

3 cups seedless raisins
3 cups sultana raisins
1 cup glace cherries, chopped
1 cup dates, chopped
1 cup nuts, chopped, lightly toasted (that have been in the oven)
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
1 teaspoon allspice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup brown sugar, firmly packed
1/4 teaspoon mace
1 cup shortening
1 cup dark rum
6 eggs
1/3 cup jam (strawberry is best)
1/2 cup molasses

THE FANNY FARMER DARK FRUITCAKE

This famous fruitcake recipe by Fanny Farmer goes back years, I made it recently using the brandied fruit cake option as stated on the bottom of the recipe and I strongly recommend to use that method as the brandy will strongly intensify the flavor and preserve the cake, this fruit cake is wonderful and I plan on making it again.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h15m

Yield 2 (9x5-in) loaves

Number Of Ingredients 18



The Fanny Farmer Dark Fruitcake image

Steps:

  • Set oven to 325 degrees F.
  • Butter two 9 x 5-inch loaf pans.
  • Line the pans with foil, then butter the foil.
  • Cream the butter or shortening.
  • Add in brown sugar; beat until light.
  • Add in lemon extract and eggs and beat well.
  • Stir in molasses and blend to combine.
  • In a small bowl combine the flour with baking soda, cinnamon, allspice, mace, cloves and salt; beat into the creamed mixture until combined.
  • Add in milk; beat until combined.
  • Stir in the candied fruit, candied cherries, candied citron, dates or raisins and nuts; mix well.
  • Transfer/divide the batter between the two pans.
  • Bake for 1 to 1-1/4 hours or until the loaves test done.
  • Turn out onto racks to cool.
  • When completely cooled wrap well and store in an airtight container.
  • BRANDIED FRUIT CAKE OPTION; 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.

Nutrition Facts : Calories 2231.1, Fat 94.1, SaturatedFat 35.8, Cholesterol 316.6, Sodium 1469.7, Carbohydrate 334, Fiber 15.5, Sugar 202.8, Protein 28.7

1/2 cup butter (room temperature) or 1/2 cup shortening (room temperature)
1 cup dark brown sugar, firmly packed
1 teaspoon lemon extract
2 large eggs
1/2 cup molasses
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon mace
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup milk
1 cup small candied fruit
1 cup candied cherry (use red and green)
1/2 cup small pieces candied citron peel
1 cup chopped dates (can use raisins)
1 cup chopped pecans

MOIST APPLESAUCE FRUITCAKE

The recipe for this flavorful cake has been handed down in my husbands' family for four generations.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18



Moist Applesauce Fruitcake image

Steps:

  • In a bowl, combine the first six ingredients; add 1 cup flour. Stir to coat. In a bowl, cream butter and sugar; add eggs and mix well. Add the applesauce and vanilla extract. Combine the baking soda, cinnamon, salt, nutmeg, cloves, allspice and remaining flour; stir into applesauce mixture. Stir in fruit mixture. Pour into a greased and floured 10-in. tube pan. , Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 482 calories, Fat 22g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 451mg sodium, Carbohydrate 70g carbohydrate (47g sugars, Fiber 4g fiber), Protein 6g protein.

1 cup chopped mixed candied fruit
1 cup finely chopped pecans
1 cup finely chopped walnuts
1 cup raisins
1/2 cup chopped dried apricots
1/2 cup chopped dried apples
2-1/2 cups all-purpose flour, divided
1 cup butter, softened
2 cups sugar
2 large eggs
2 cups applesauce
2 teaspoons vanilla or rum extract
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice

MOIST AND BOOZY FRUITCAKE WITH RUM AND PORT (A.K.A. DARK BROWN CAKE)

This moist and boozy cake from food writer Melissa Clark's "In the Kitchen with a Good Appetite" cookbook is lighter and sweeter than traditional fruitcake, with a smoother texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes two 9-inch loaf cakes and two 8-inch round cakes

Number Of Ingredients 22



Moist and Boozy Fruitcake with Rum and Port (a.k.a. Dark Brown Cake) image

Steps:

  • At least 2 weeks before you plan to bake the cakes, place prunes, raisins, currants, cherries, citrus peel, candied ginger, rum, and port in a large container with a lid. Stir fruit once a day.
  • When ready to bake the cakes, preheat oven to 250 degrees. Butter and flour two 9-by-5-by-3-inch loaf pans and two 8-by-2-inch round cake pans and line with parchment; butter parchment and set aside.
  • In the bowl of a food processor or the jar of a heavy-duty blender, grind almonds to a coarse meal. Stir ground almonds into the fruit mixture until well combined. Working in batches, transfer almond-fruit mixture to the bowl of a food processor or jar of a blender and pulse until a chunky paste forms. Transfer paste to a large bowl or a rimmed baking sheet.
  • In a small bowl, whisk together boiling water and cocoa powder until smooth; set aside.
  • In the bowl of an electric mixer, cream together butter and brown sugar. Scrape down the sides of the bowl, add vanilla, and beat in eggs, one at a time. Transfer to a very large bowl or stock pot.
  • In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and baking soda. Using a spatula, fold flour mixture into butter mixture. Add cocoa powder mixture and molasses and fold to combine; stir in fruit.
  • Divide batter evenly between prepared pans and bake until cakes are firm on top and a cake tester inserted into the center comes out clean, about 3 hours. Remove from oven and immediately brush tops of cakes with rum. Let cakes cool completely.
  • Invert cooled cakes to unmold and brush with additional rum. Wrap cakes in cheesecloth, a clean dish towel, or sturdy paper towels, and then in aluminum foil. Let stand at room temperature at least 3 days before serving, and up to 1 month. Serve cakes dusted with confectioners' sugar or frosted with royal icing.

1 pound pitted prunes (2 1/4 cups)
1 pound dark raisins (2 3/4 cups)
1 pound dried currants (3 1/2 cups)
1 pound dried cherries (3 1/3 cups)
3 ounces candied citrus peel, orange and lemon (1/2 cup)
3 ounces candied ginger (1/2 cup)
1 (750 mL) bottle dark rum, plus more for brushing cakes
1 (750 mL) bottle ruby port or Manischewitz wine
2 cups (4 sticks) unsalted butter, at room temperature, plus more for pans
4 cups all-purpose flour, plus more for pans
4 ounces blanched almonds (2/3 cup)
1/3 cup boiling water
1/4 cup unsweetened cocoa powder
2 1/2 cups packed dark-brown sugar
1 tablespoon pure vanilla extract
10 large eggs, at room temperature
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon baking soda
1/4 cup molasses or cane sugar
Confectioners' sugar or Royal Icing for Fruitcake, for serving

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