:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/g8vx23CK2PAhcWnrDxrw/554aba41b702a9cd0e3c894b949edb.jpeg "Grandma's Rich Dark Fruit Cake")
Source: Freepik
Grandma's Rich Dark Fruit Cake
My grandmother's Dark Fruit Cake is a medley of fruits and spices coalesced into one delicious cake during baking.
Ingredients
- 1 lb of mixed dried fruits (figs, cranberries apricots apples)
- 1 Cup of dark rum
- 1 Cup of brown sugar
- 11⁄2 cups of unsalted butter
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 1⁄2 teaspoon of ground allspice
- 1⁄2 teaspoon of ground cloves
- 4 large eggs
- 1⁄4 Cup of molasses
- 1⁄2 Cup of chopped almonds
- 1⁄2 Cup of chopped pecans
- 2 cups of raisins
- Grated zest of one orange
- Grated zest of one lemon
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Directions
Begin by soaking the dried fruits in rum overnight. Not only will the fruit infuse with the rum, but it will also become soft and juicy, which makes the cake incredibly moist.
Preheat your oven to 325°F (160°C). Prepare a 9-inch round cake pan by greasing and lining it with parchment paper. It's critical to prepare your pan this way as it ensures your cake doesn't stick and breaks apart when you try to take it out.
Cream together brown sugar and butter in a large bowl until it's light and fluffy. This step is essential for a well-risen and tender cake.
Gradually add the eggs, one at a time, into the mixture, making sure each egg is fully incorporated before adding the next.
In a separate bowl, combine flour, baking soda, and spices. Gently mix into the wet mixture.
Add the molasses, soaked fruits, nuts, raisins, and citrus zests into the batter. Mix well to ensure every slice has a generous share of these flavors.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 2 hours or until a skewer inserted in the center comes out clean.
Allow the cake to cool completely before slicing. This is a step many might forget, but it's crucial - If you cut into a hot cake, it might crumble.
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