Skip Navigation Links.
Top Ten Gifts
Stocking Stuffers
Holiday Gourmet Gifts
Expand RecipesRecipes
Gourmet Food Stories
Cooking Classes
Cooking Classes @HOME
Store Events
Newsletter Sign-up
Blog
Articles
Expand Chef's PantriesChef's Pantries
Video
Press Picks
__________________
A&J Meats
Almonds and other nuts
Anchovies
Antica Torroneria Piedmontese
Apple
Aprons
Asian Ingredients
Avocados
Bacon
Expand BakingBaking
Balsamic Vinegar
Beans
Bitters & Cocktail Mixers
Bottarga
Candy & Confections
Capers
Cereal
Chai from India
Expand Cheese & CrackersCheese & Crackers
Cherries
Chilis
Expand ChocolateChocolate
Chutneys
Coffee
Colomba Easter Cakes
Expand CondimentsCondiments
Couscous
Desserts
Dessert Sauces
Drinks & Cocktails
Duck & Goose
Escargot
Etruria Gourmet
everything else
Farmhouse Culture Kraut
Fish & Seafood
Flip-Top Cans
French Pantry
Fruitcake
Garlic
Grains
Grilling Pantry
Hawkshead Relish Company
Herbs & Spices
Honey
Hot Chocolate
Syrups & Sweeteners
Hot & Spicy
Italian Gourmet Food Pantry
Expand Jams & Jellies & MoreJams & Jellies & More
June Taylor
Katz & Company
Ketchup
La Vecchia Dispansa Balsamico
Lentils
Mama Lil's
Mangalitsa Pig
Vermont Maple Syrup
Molecular Cuisine
Mushrooms
Mustard
Nuts & Seed Butters
Nut & Seeds Oils
Oatmeal
Expand Oil & VinegarOil & Vinegar
Olives
Panettone & Panforte
Parmigiano-Reggiano
Pasta
Pate
Pepper Heat
Pesto
Pet Food
Pickled
Plums & Pluots
Pomegranate
Preserved Fruit
Preserved Vegetables
Rice
Expand SaltSalt
San Giacomo
Sardines
Sauerkraut
Stocks
Syrups
Tasmanian Honey Company
Tea
Tomatoes
Truffles & Mushrooms
Tuna
Verjus
Vinegar
Wasabi
Wild Alaskan Salmon
___________________
Sablefish (Black Cod) from Alaska
Alaskan Salmon
Alaskan Halibut
Fresh Hawaiian Fish
Fra'Mani Salami
Hardgoods
Cancer Fighting Foods
Aspen
Sweepstakes & Give-Aways
Easter Specialties
Honey from the World's Flowers
about the producers and ingredients
Back-in-Stock
shop now for Facebook
You are Shopping By: Home  >Recipes  >All Recipes
Traditional Dark Fruitcake Recipe

Traditional Dark Fruitcake Recipe
Product Code: recipe0272
Unit of Measure:EACH
Our Price: Click to see price


Description 

Traditional Dark Fruitcake

When I was looking for fruitcake recipes, I wanted one that was jam-packed with dried and candied fruit -- like the Trappist Monks make in Oregon. This is the closest I could find. This one come from JoyOfBaking,com, who apparently got it from Nigel Slater's 'The Kitchen Diaries'. I made a few adjustments, but pretty much it is perfect the way it is - if you like fruitcake, that is.

ingredients:
1 cup unsalted butter
1/2 cup golden bakers sugar
1/2 cup dark muscovado sugar
3 large eggs
3 tablespoons brandy plus extra for brushing the cake
Juice and zest (outer orange skin) of one orange
Zest (outer yellow skin) of one lemon
3/4 cup ground almonds
1 cup hazelnuts, walnuts, pecans, or almonds - chopped
1 1/2 pounds of an assortment of dried fruits (dried apricots, figs, prunes, etc.), candied and chopped mixed peel, and glace cherries - chopped into bite size pieces
3/4 pound of an assortment of raisins, sultanas, currants, dried cranberries and/or cherries
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt

directions:
1. Butter, or spray with a nonstick vegetable spray, an 8 inch (20 cm) spring form pan with a removable bottom. Line the bottom of the pan with buttered parchment paper. Also line the sides of the pan with a strip of buttered parchment paper that extends about 2 inches above the pan.

2. Preheat oven to 325 degrees F.

3. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the brandy, juice and zest of the orange, and zest of the lemon. Then fold in the ground almonds, chopped nuts, and all the dried and candied fruits. In a separate bowl, whisk together the flour, salt, and baking powder and fold this into the cake batter.

4. Scrape the batter into the prepared pan and place the spring form pan on a baking sheet, and bake in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F and continue to bake the cake for another 1 hour 30 minutes or until a long skewer inserted into the center of the cake comes out with just a few moist crumbs.

5. Remove the cake from the oven and place on a wire rack to cool completely. With a skewer poke holes in the top surface of the cake and brush with a little brandy. Wrap the cake thoroughly in plastic wrap and aluminum foil and place in a cake tin or plastic bag. Brush the cake periodically (once or twice a week) with brandy until Christmas. This cake will keep several weeks or it can be frozen.

Serves 10

I N G R E D I E N T S

R E V I E W S

Be the first to submit a review on this product!
Review and Rate this Item

T o p S e l l e r s in All Recipes

Easy Chocolate Cocoa Brownie Recipe

Easy Chocolate Cocoa Brownie Recipe
SKU:  Recipe0153
Price: $0.00

More Details

Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe

Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe
SKU:  recipe0308
Price: Click to see price

Add Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe to Cart

Roasted Cauliflower with Cocoa & Smoked Paprika Recipe

Roasted Cauliflower with Cocoa & Smoked Paprika Recipe
SKU:  recipe0220
Price: Click to see price

Add Roasted Cauliflower with Cocoa & Smoked Paprika Recipe to Cart

ChefShop Newsletter Signup

Empty

Easy Chocolate Cocoa Brownie Recipe

Easy Chocolate Cocoa Brownie Recipe
SKU:  Recipe0153
Price: $0.00 >

More Details

Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe

Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe
SKU:  recipe0308
Price: Click to see price

>

Add Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe to Cart

Roasted Cauliflower with Cocoa & Smoked Paprika Recipe

Roasted Cauliflower with Cocoa & Smoked Paprika Recipe
SKU:  recipe0220
Price: Click to see price

>

Add Roasted Cauliflower with Cocoa & Smoked Paprika Recipe to Cart

chefshop.com shipping

Golden Bakers Sugar - 3-lb Tub
SKU:  0455
Click to see price

More Details

Dark Muscovado Sugar - 1 lb
SKU:  0080
$5.99

Add Dark Muscovado Sugar - 1 lb to Cart

Dark Muscovado Sugar - 2.8-lb Tub
SKU:  6370
$15.99

Add Dark Muscovado Sugar - 2.8-lb Tub to Cart

Dried Tart Cherries
SKU:  6199
$10.99

Add Dried Tart Cherries to Cart

Candied Orange Peel - France
SKU:  4485
$13.99

Add Candied Orange Peel - France to Cart

Candied Orange Peel Cubes - France - 1 kilo
SKU:  0623
Click to see price

More Details

Candied Lemon Peel - France
SKU:  2046
$12.99

Add Candied Lemon Peel - France to Cart

Candied Ginger Slices
SKU:  0620
$9.99

Add Candied Ginger Slices to Cart

Shop Online, Order Toll-Free 800-596-0885, or Fax 206-267-2205
©1999-2014 ChefShop.com® All Rights Reserved.