Dark fruit cake recipe

Our form of the classic (a.k.a. dark) fruitcake comes complete with warm spices or herbs, nuts, sweet dried fruit, dark molasses, and brandy. And also the balance of butter and molasses means the wedding cake age range beautifully—no worries about this being a brick, or perhaps a shot of alcohol with a few fruit inside it.

Things to buy: Use our recipe for Candied Grapefruit Zest and swap the grapefruit peel for orange. A homemade candied citrus yields the greatest results, but when you’d rather purchase some, make use of a high-quality candied zest, which often seems within the fall at gourmet or niche stores. Have no idea consider while using frightening, Day-Glo fruit present in tubs—it tastes as horrible because it looks.

You will find various extremes of molasses available, from light to blackstrap. Dark (sometimes promoted as robust) tastes very best in this recipe. Molasses are available in the baking aisle at supermarkets.

Strategy: We found this cake equally scrumptious eaten fresh or after it had aged a little. For that aged fruitcake, we felt the taste was best at 6 days.