Dark fruit cake recipe wanted?

Question

Tried and tested dark fruit cake recipe wanted asap which is not too complicated as I am trying out Christmas cake for the first time.
Should be moist and dark. Many thanks

Answer 1

Boiled Fruitcake
SUBMITTED BY: Mark Richards


PHOTO BY: Bill Sorby "This recipe produces a really moist fruitcake. It was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat. If mixed spice is unavailable, substitute with a pinch each of cinnamon, coriander, cloves, nutmeg, and ginger."
Original recipe yield: 1 - 8 inch cake

PREP TIME 20 Min
COOK TIME 2 Hrs 10 Min
READY IN 2 Hrs 40 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
2 cups chopped dried mixed fruit
1 cup roughly chopped glace cherries
1/4 cup candied mixed citrus peel
1/2 cup chopped walnuts
1 1/2 cups white sugar
3/4 cup butter
1 cup milk
1 teaspoon mixed spice
1/2 teaspoon baking soda
2 2/3 cups sifted self-rising flour
2 eggs
DIRECTIONS
Preheat oven to 325 degrees F (160 degrees C). Line one 8x3 inch round cake tin with parchment paper.
In a medium saucepan, combine mixed fruit, cherries, citrus peel, walnuts, sugar, butter, milk, mixed spice, and baking soda. Bring to a boil, and simmer for 5 minutes. Let the mixture cool to room temperature.
Stir in flour and eggs. Pour into the prepared pan. Wrap outside of pan with brown paper or newspaper.
Bake at 325 degrees F (160 degrees C) for 40 minutes, then reduce temperature to 300 degrees F (150 degrees C), and continue to baking cake for 1 1/2 hours. Remove cake from oven, and allow to cool in the tin for 5 minutes, then turn it out onto a cooling rack, remove paper, and cool completely. Cake can be stored for up to 6 months wrapped in foil and in an airtight tin.


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NUTRITION INFORMATION
Servings Per Recipe: 10

Amount Per Serving

Calories: 559

Total Fat: 19.7g
Cholesterol: 82mg
Sodium: 668mg
Total Carbs: 92.2g
Dietary Fiber: 1.5g
Protein: 7.2g
VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

Answer 2

dark fruit cake
1 1/2 pounds currants
2 pounds raisins
2 pounds candied cherries, halved
1 1/2 pounds candied pineapple, chopped
1/2 pound dates
1/2 pound citron
1/2 pound mixed candied citrus peel
1 pound pecans
1/2 cup brandy to soak fruit (optional)
4 cups flour
2 cups white sugar
1 pound butter
10 eggs
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon baking soda
juice and zest of 1 lemon
juice and zest of 1 orange
3/4 cup grape juice
1/4 cup brandy
1/2 cup molasses


Makes 4 Loaves

Wash currants and raisins and dry well; chop fruit and nuts; mix together and add 1/2 cup brandy, if using; stir well. Allow to stand overnight if brandy is used.

Dredge fruit and nuts in half the total amount of flour and allow to stand at least 8 hours.

Preheat the oven to 250° F. Grease 4 loaf pans (5 X 9 inch) well, line them with waxed paper and grease well again.

Cream the sugar and butter; add eggs and mix well; add all remaining ingredients and combine well. Pour the batter over the floured fruit and nut mixture and combine well. Fill pan no more than 3/4 full.

Put a pan of water on the bottom rack of the oven. Bake cake for 1 1/2 to 2 hours, or until a cake tester inserted into the center comes out clean. Take loaves out of the oven and remove from the pans. Let loaves cool on a cake rack until completely cooled. Wrap well and refrigerate for up to 1 month or freeze if desired

Answer 3

This is one I tried and found to be good. I added whole red and green cherries for fun. it's calledSharon's fruit cake

INGREDIENTS

* 2 cups butter
* 2 cups white sugar
* 9 eggs
* 1/4 cup white rum
* 1 tablespoon lime juice
* 1 teaspoon vanilla extract
* 1 tablespoon almond extract
* 1 grated zest of one lime
* 2 pounds chopped dried mixed fruit
* 2 cups red wine
* 1 cup dark molasses
* 2 1/2 cups all-purpose flour
* 3 teaspoons baking powder
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground cinnamon
* 1 pinch salt

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Stir in mixed fruit, wine, and molasses. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans.
3. Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Notes

For best results, fruits should be soaked in wine for at least 3 weeks, or boiled in the wine.

Additional wine or rum can be brushed onto cake as needed to keep moist.

Answer 4

for a rapid one. Get a white cake mixture, some Candie fruit from the save alongside with raisins I contain a jar of cherries juice and all.placed the candie fruit right into a bowl alongside with the raisin and canopy them with a 0.5 cup of flour. mixture the cake up, into the batter upload a cup of rum alongside with the cherries, juice and all and beat for 4 minutes, then fold interior the fruit. Bake as long it says on the field. A loaf pan could do. be valuable and spray it with Butter. I bake my brownies at a touch decrease temperature than the field as shown. stable success. call me next time a 2 Pound $15.00 5 lbs $30.00

Answer 5

try this
http://www.fabulousfoods.com/recipes/dessert/cakes/darkfruitcake.html

Answer 6

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