This rich fruitcake is chock-full of delicious fruits and nuts, and it’s perfect for holiday gatherings! The cake is dense and moist, with a deep flavor that will satisfy even the most discerning palates. It’s not too sweet, but it’s definitely rich – thanks to the addition of dark chocolate. If you’re looking for an impressive dessert that everyone will love, this fruitcake is sure to do the trick!
- -6 cups of your favorite dark raisins (I like black raisins for this)
- -3 cups dried currants
- -1 1/2 cups pitted dates
- -6 more cups of dark raisins (yes, 12 in total)
- -1 pound candied mixed citrus peel
- -1/2 pound candied cherries
- -(optional: 1/4 cup brandy or rum)
- -2 cups slivered almonds OR chopped walnuts
- -2 cups butter, softened to room temperature
- -3 1/4 cups all purpose flour
- -‘teaspoons baking powder, soda, salt, and each of the following spices: allspice, cinnamon, nutmeg, cloves.
- vanilla extract AND almond extract
1. Wash and dry the raisins, currants, dates, and citrus peel. Chop the raisins and cherries. Slice the almonds lengthwise.
2. Grease 3 Christmas cake pans with heavy waxed paper or brown paper. Preheat oven to 275 degrees Fahrenheit (135 degrees Celsius).
3. Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper. Remove 1 cup of this mixture and coat the fruit and nuts with it in a large bowl until coated evenly.
4 Cream butter until fluffy then add extracts gradually while mixing until creamy Add sugar then beat egg yolks until light lemon-color before adding to butter mixture Stir in molasses then beat together well Add half of remaining flour mixture while blending thoroughly 5 Beat egg whites until stiff but not dry fold into batter 6 Pour batter into prepared cake tins filling each about 2/3 full 7 Bake in center of oven small cake 2 1/2 hours medium cake 3 1/2 hours large cake 4-4 1/2 hours 8 Remove from oven let stand 5 minutes turn out on wire rack to cool
- -Calories: 4200
- -Fat: 200 g
- -Saturated Fat: 100 g
- -Cholesterol: 500 mg
- -Sodium: 2700 mg
- -Carbohydrates: 560 g
- -Fiber: 40 g
- -(estimated) Sugar: 360 g
- -(estimated) Protein: 40 g
How do you make fruitcake darker?
There are two main types of fruitcake – light and dark. The dark fruitcake is characterized by its addition of molasses, spices, and often strawberry jam, all of which contribute to its dark color.
To make a darker fruitcake, simply add more molasses and/or spices to the recipe. For an even deeper flavor, you can also add some chocolate chips or cocoa powder. If you want to intensify the color without making the cake too sweet, you can use blackstrap molasses or substitute it for some of the sugar in the recipe.
Whatever ingredients you choose to use, be sure to mix them well so that the cake cooks evenly and has a consistent flavor throughout.
What makes Christmas cakes dark?
Christmas cakes are typically dark in color due to the addition of cocoa powder and/or prunes. Cocoa powder is a natural brown color, and adding it to the cake batter will result in a darker cake. Additionally, prunes are often used in Christmas cakes as they add a deep, rich flavor. When combined with cocoa powder, prunes can give the cake an even darker hue.
What is the difference between light and dark Christmas cake?
Dark fruitcake includes molasses and brown sugar, black fruits like currants, and dark liquors. Often meant to be eaten before they’ve aged, light cakes (like the one shown) are made with granulated sugar or light corn syrup, and golden and yellow fruits, with or without light liquors.
So what’s the difference between these two types of cake? Well, it all comes down to taste. Some people prefer the richer flavor of a dark fruitcake, while others find the lighter cake more to their liking. There is no right or wrong answer – it’s all a matter of personal preference.
If you’re not sure which type of cake you want to make for your Christmas celebrations, why not try both? You can always bake two cakes – one dark and one light – and let your guests choose which they prefer.
What makes a dark fruit cake?
There are two types of fruitcakes – light and dark. The main difference between the two is the color of the cake batter. Dark fruitcakes have a dark-colored batter due to the addition of molasses, spices, and often strawberry jam. These ingredients contribute to the cake’s rich flavor and darker appearance. Light fruitcakes have a lighter colored batter, which allows the jewel tones of the glazed fruit to stand out more.
So, what makes a dark fruitcake? The answer lies in its ingredients. Molasses, spices, and strawberry jam all play a role in giving this type of cake its distinctive flavor and color.
How do you make a dark Christmas cake?
A dark Christmas cake is a cake that has been matured over time with regular feedings of alcohol. This results in a cake that is darker in color and moister than a traditional Christmas cake. To make a dark Christmas cake, you will need to start with a good quality fruitcake recipe. Then, you can add extra alcohol to the cake either weekly or fortnightly, wrapping the cake again after each feeding, until you want to ice it. The Cake should darken and become even moister as it is stored.