Dark English Fruit Cake

Byzitouni

🛒 What You’ll Need

  • 2 cups Mixed dried fruits (raisins, sultanas, currants, and glacé cherries) 🍒🍇
  • ½ cup Mixed candied peel, finely chopped 🍊
  • ½ cup Dark rum or brandy (to soak the fruit) 🥃
  • 1 cup Unsalted butter, softened 🧈
  • 1 cup Dark brown sugar (for that deep molasses flavor!) 🤎
  • 4 Large eggs 🥚
  • 2 cups All-purpose flour 🌾
  • 1 tsp Baking powder ✨
  • 2 tsp Mixed spice (cinnamon, nutmeg, and allspice) 🪵
  • 2 tbsp Black treacle or molasses 🍯
  • ½ cup Chopped walnuts or almonds (optional) 🥜

👩‍🍳 Instructions

  1. The Soak (Crucial Step!): At least 24 hours before baking, combine your dried fruits, peel, and rum/brandy in a bowl. Cover and let them get plump and boozy! 🥃🍇⏳
  2. Prep: Preheat your oven to 300°F (150°C). Line a deep 8-inch round cake pan with double-layered parchment paper to prevent the edges from burning during the long bake. 📝🔥
  3. Cream Butter & Sugar: In a large bowl, beat the butter and dark brown sugar until fluffy. 🌪️🧈🤎
  4. Eggs & Treacle: Add the eggs one at a time, beating well. Stir in the black treacle for that signature dark color. 🥚🍯✨
  5. Dry Ingredients: Sift in the flour, baking powder, and mixed spices. Gently fold into the mixture. 🌾🪵🤝
  6. Add the Fruit: Fold in your boozy fruit mixture (and any liquid left in the bowl!) along with the nuts. 🍒🥜🌀
  7. Bake Low & Slow: Pour the batter into the pan and smooth the top. Bake for 2 to 2 ½ hours. ⏲️🎯
    • Pro Tip: If the top is browning too fast, cover loosely with foil halfway through. 🛡️
  8. The Test: A skewer inserted into the center should come out clean. 🥧💎
  9. Mature: Let it cool completely in the pan. Wrap tightly in parchment paper and foil. For the best flavor, “feed” it with a tablespoon of brandy every week for a month! 🌬️🍷📦

🔥 Pro Tips:

  • The “Feed” Secret: Poking small holes in the cake and drizzling a little brandy over it weekly keeps the cake incredibly moist and preserves it for months! 🍷💎
  • Wait for the Slice: This cake is very crumbly when fresh. Waiting at least a week before slicing allows the structure to set and the flavors to deepen. 🔪⏳🎯

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