Rich Dark Fruitcake 1970

Transport yourself to the golden era of classic desserts with this 'Rich Dark Fruitcake 1970,' a luxurious and timeless holiday centerpiece. Packed with plump raisins, currants, dried cherries, apricots, and the zingy allure of candied orange peel, this fruitcake is elevated by a splash of dark rum for an indulgent depth of flavor. The aromatic blend of cinnamon, nutmeg, and citrus zests harmonizes beautifully with the molasses-sweetened batter, while a medley of chopped walnuts and almonds adds a delightful crunch. Slow-baked to perfection, this fruitcake matures into a rich, moist treat when brushed with brandy over time. Whether served as a festive dessert or gifted during the holiday season, this classic fruitcake recipe delivers a nostalgic warmth that’s simply unforgettable.

Nutriscore Rating: 54/100

Prep Time:40 mins

Cook Time:180 mins

Total Time:220 mins

Servings: 12

Ingredients

• 500 grams Raisins
• 250 grams Currants
• 200 grams Dried cherries
• 150 grams Dried apricots (chopped)
• 100 grams Candied orange peel
• 120 milliliters Dark rum
• 300 grams All-purpose flour
• 1 teaspoon Ground cinnamon
• 1 teaspoon Ground nutmeg
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 225 grams Unsalted butter (softened)
• 200 grams Brown sugar
• 4 Large eggs
• 3 tablespoons Molasses
• 150 grams Chopped walnuts
• 100 grams Chopped almonds
• 1 Zest of 1 lemon
• 1 Zest of 1 orange
• 50 milliliters Brandy (optional, for soaking)

Directions

Step 1

In a large bowl, combine the raisins, currants, dried cherries, dried apricots, and candied orange peel. Pour the dark rum over the fruit, mix well, cover, and let macerate for at least 4 hours or overnight for best results.

Step 2

Preheat your oven to 150°C (300°F). Line a 9-inch (23 cm) round or square cake pan with parchment paper and grease it well.

Step 3

In a medium bowl, sift together the flour, cinnamon, nutmeg, baking powder, and salt. Set the dry ingredients aside.

Step 4

In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy, about 3-5 minutes.

Step 5

Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the molasses, lemon zest, and orange zest.

Step 6

Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix.

Step 7

Fold the macerated fruits and any remaining rum into the batter, along with the chopped walnuts and almonds. Ensure the mixture is evenly combined.

Step 8

Spoon the batter into the prepared pan and smooth the surface with a spatula.

Step 9

Bake in the preheated oven for 2.5 to 3 hours, or until a skewer inserted into the center of the cake comes out clean. If the top browns too quickly, cover it loosely with aluminum foil.

Step 10

Allow the cake to cool completely in the pan on a wire rack.

Step 11

For added richness, you can brush the top of the cooled cake with brandy. Wrap the fruitcake tightly in parchment paper and aluminum foil and let it mature in a cool, dry place for at least a week before serving, brushing with brandy weekly if desired.

Nutrition Facts

Serving size	2629.8 grams (2629.8g)

Amount per serving	% Daily Value*
Calories	9074

Total Fat 355.80g	456%
Saturated Fat 135.30g	677%
Polyunsaturated Fat 0.40g
Cholesterol 1235mg	412%
Sodium 2285mg	99%
Total Carbohydrate 1357.40g	494%
Dietary Fiber 81.70g	292%
Total Sugars 950.50g
Protein 132.90g	266%

Vitamin D 271IU	1354%
Calcium 1556mg	120%
Iron 48mg	266%
Potassium 10449mg	222%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.9%

Protein: 5.8%

Carbs: 59.3%