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