Linda Olle's Dark Fruitcake

December 17, 2017
0 Ratings
  • Serves 10-12
Author Notes

This fruit cake was the winner of the First Annual Fruitcake Redemption Contest. It comes from a 19th century Scottish recipe. —Food52

What You'll Need
  • Zest of one orange
  • 1 cup sultanas or golden raisins
  • 2 1/2 cups raisins
  • 1/2 cup dried currants or Zante currants
  • 1 cup
    1 T Spanish brandy

  • 3/4 cup
    2 T flour

  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground mace
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon clove or allspice
  • 1 teaspoon ground ginger
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup dark Muscovado sugar or brown sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 tablespoons molasses
  • powdered sugar
  1. In a bowl, combine the orange zest, sultanas, raisins, currants, and 1 cup of brandy. Cover with plastic wrap or a tightly fitting lid and allow to steep overnight, stirring from time to time.
  2. Preheat the oven to 300°F. Coat a loaf pan or 9-inch round pan with butter. Combine the soused fruit with 2 tablespoons of flour. In a separate bowl, combine 3/4 cup flour, nutmeg, salt, mace, cinnamon, and baking soda. In yet another bowl, whisk together the butter, sugars, and vanilla. Beat in the eggs one at a time, then stir in 1 tablespoon of brandy and the molasses. Stir the flour mixture into the wet mixture until completely combined.
  3. Strain the fruits from any brandy that hasn't been absorbed and add them into the batter. Stir to evenly disperse, then pour the batter into the prepared pan.
  4. Bake for 50–60 minutes, or until the fruit cake is completely done inside. Allow to cool completely before dusting with powdered sugar.

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