DARK FRUITCAKE
Two 9 × 5-inch loaves or one 10-inch tube cake
This is best stored for at least 1 month before serving, but we have enjoyed it fresh as well. Please read About Fruitcakes.
Have all ingredients at room temperature, about 70°F. Preheat the oven to 300°F. Grease two 9 × 5-inch loaf pans or one 10-inch tube pan and line with parchment paper so it extends over the long sides of the pans (for a tube pan, line the bottom with a parchment round with a hole in the center, and line the sides of the pan with a long strip of parchment).
Sift together into a large bowl:
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon grated or ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon ground mace
- ½ teaspoon ground cloves
- ¼ teaspoon salt
Beat in another large bowl, or in a stand mixer with the paddle attachment, until creamy:
- 2 sticks (8 oz or 225g) unsalted butter, softened
Gradually add and beat on high speed until lightened in color and texture, 3 to 5 minutes:
- 2 cups packed (460g) dark brown sugar
Beat in one at a time, scraping the sides of the bowl as necessary:
- 6 large eggs
Beat in:
- ½ cup (170g) molasses
- Finely grated zest of 1 orange
- ⅓ cup (80g) orange juice
- Finely grated zest of 1 lemon
- 3 tablespoons (45g) lemon juice
On low speed, add the flour mixture in 3 parts, alternating with:
- ½ cup brandy
in 2 parts. Beat just until blended and scrape the sides of the bowl as necessary. Fold in:
- 2 ½ cups diced mixed candied and/or dried fruit (citron, pineapple, cherries, apricots, ginger, and/or orange and lemon peel)
- 2 cups coarsely chopped toasted walnuts
- 1 ½ cups chopped dates
- 1 ½ cups dried currants
- 1 ½ cups golden raisins
Scrape the batter into the pan(s) and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 1 ½ hours for loaf cakes, 2 ½ to 3 hours for a tube cake. (If the cake is getting too dark on top, tent it loosely with foil for the last 30 to 60 minutes.)
Let cool in the pan on a rack for about 1 hour. Invert the cake and peel off the parchment paper. Let cool right side up on the rack. To store, see About Fruitcakes.