Dark Old English Fruitcake

Ingredients

1 cup unsalted butter, softened

1 cup brown sugar

4 large eggs

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon cloves

¼ teaspoon salt

1 cup dark molasses

¼ cup brandy or orange juice

2 cups mixed dried fruits (raisins, currants, sultanas)

1 cup mixed candied peel

1 cup chopped nuts (walnuts or pecans)

Instructions

Prepare the Fruit: Soak the dried fruits and candied peel in brandy or orange juice overnight for extra flavor.

Preheat the Oven: Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper.

Mix the Batter: In a large bowl, cream the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt.

Mix Everything Together: Gradually add the dry ingredients to the creamed mixture, alternating with molasses. Stir in the soaked fruits, nuts, and any remaining liquid.

Bake: Pour the batter into the prepared pan and smooth the top. Bake for 2-2.5 hours, or until a toothpick inserted into the center comes out clean.

Cool and Store: Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Wrap in parchment and foil, storing in an airtight container for a few weeks to enhance the flavor.

Enjoy your traditional fruitcake, perfect for the holiday season! 🎄