Our Favourite Fruit Cake - Dark / by Linda Klimack

fruitcake

3 cups raisins
1½ cups currants
1 cup candied red cherries
1 cup chopped dates          
1 cup candied pineapple
1 cup mixed glazed fruit
½ cup walnuts or pecan
¼ cup fancy Barbados molasses

2 cups all purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt               
2 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoonginger
¼ teaspoon cloves

½ cup butter, room temp.
½ cup white sugar
¾ cup light brown sugar
6 eggs
¼ cup cold strong coffee
¼ cup marmalade

  • Preheat the oven to 300℉.              
  • Line two greased loaf pans with parchment paper.
  • Wash and drain the currants and raisins.
  • In a large bowl, mix all the fruit and nuts with 1 cup of flour.
  • Cream the butter and sugar in your mixer for about 3 or 4 minutes
  • Add the eggs, one at a time and beat each egg until well blended.
  • Sift together the remaining flour with the salt and spices.
  • Add to the butter mixture and mix well.
  • Stir in the floured fruit and nuts and blend gently until well mixed.
  • Add coffee and marmalade and stir to incorporate.
  • Fill the lined pans and bake for 2 hours or until done.
  • When cooled the cakes can be turned out of the pans and wrapped in cheesecloth or an old cotton tea towel that has been thoroughly washed. 
  • The cake can then be drizzled with ½ cup of your choice of alcohol.
  • Wrap the cloth covered cakes tightly in either tin foil or a sturdy plastic bag. 
  • The cakes can then be stored indefinitely and they improve with aging. You may want to add a second dose of alcohol after a couple of week.