This is a very moist and easy fruit cake to make.
- 1 1/4 cups dried prunes (6 oz), chopped
- 1 1/4 cups chopped dates (6 oz), chopped
- 1 1/2 cups dark raisins (8 oz)
- 1 1/4 cups golden raisins (6 oz)
- 1 1/4 cups currants (6 oz)
- ¾ cup butter
- 1 cup dark or golden brown sugar
- ¾ cup molasses
- ½ cup coffee liqueur, or ½ cup strong black coffee (You can also make an instant coffee)
- Zest and juice of 2 oranges or a combination of oranges and lemons
- 1 cup chopped glace cherries
- 1 cup candied citrus peel or pineapple, mango or papaya (I use a combination of each)
- 1 1/2 cups pecans (7 oz), roughly chopped
- 2 tsp allspice
- 2 tsp cinnamon
- 2 tsp powdered ginger
- 1/2 tsp cloves
- 1 tsp nutmeg
- 3 tbsp cocoa (Yes cocoa) it melds well with the coffee but doesn’t taste chocolatey)
- 3 eggs
- 1 1/3 cups all purpose flour
- ½ cup ground hazelnuts or slivered almonds or walnuts
- ½ tsp baking powder
- ½ tsp baking soda
Note: This cake is a combination of all your favourite fruits and nuts, so substitute as you wish.
Prepare pans: I use 2 loaf pans. lightly butter the pans and then line with parchment paper. You can cut two pieces and line up then down then up the other side. Then use the remaining piece to line the bottom and up the sides in the other direction.
If you use a round springform pan, lightly butter sides and bottom. Line bottom with parchment paper then the sides with a strip of parchment paper.
- Melt butter over medium heat, add the dates, currents, prunes, raisins, molasses, brown sugar, spices, coffee or coffee liqueur, orange zest and orange juice in a large saucepan.
- Bring everything to a low boil and simmer for about 10 minutes.
- Remove from heat and allow to cool down (about an hour). This is so when you add the eggs they will not become cooked eggs
- When cool, add in beaten eggs
- Sift in cocoa, baking powder, baking soda and flour
- Add all the ground nuts and the cooled boiled mixture
- Fold in the cherries, citrus peel and candied fruit
- Pour into the prepared baking pans.
- Decorate with pecan halves and candied cherries.
- Bake at 300 degrees F. for about 1 1/2 hours. depending on the pan size.
- Test for doneness with a tooth pick. This is a challenge due to the fruit sticking to the tooth pick.
- Remove from oven and allow to completely cool.
Note: If your candied fruit are too dry, add them while cooking the prunes, raisins etc. This will add back the moisture.
You can spread some of your favourite marmalade over top when the cake is still warm.
Or poke small holes in the top and bottom and pour about 4 oz of your favourite alcohol such as a flavoured brandy, rum or whiskey. Half on top and half on the bottom. Wrap several layers of alcohol socked cheesecloth.
Or soak your fruit in alcohol instead. Here is a link to show you how. Use the fruit above and soak according to directions in video.
Wrap cake in several layers of plastic wrap and store in a cool place