Dark Fruitcake
A rich holiday fruitcake features candied fruits, dates, nuts, and molasses, designed for extended storage with brandy and powdered sugar.
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Instructions
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Preheat the oven to 250 F.
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A day in advance, combine fruits, nuts, brandy, vanilla, and molasses, then cover and let sit for 24-48 hours.
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Sift dry ingredients separately.
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Cream butter and sugar until light, then beat in eggs two at a time, followed by apple jelly.
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Gradually incorporate the fruit and nut mixture alternately with the sifted dry ingredients until well blended.
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Generously grease and line two 10-inch tube cake pans, then fill them about 3/4 full.
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Bake for 3.5 to 4 hours, testing after 3 hours for a clean toothpick insertion.
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Cool cakes in pans on racks, then turn out and carefully remove the paper.
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Wrap cooled cakes in cheesecloth, sprinkle with more brandy, and seal in food storage bags or plastic wrap.
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Brush cakes with additional brandy weekly and reseal, allowing them to mellow for at least 4 weeks before freezing.