Dark Fruit Cake2015-07-20
- Course: Desserts
- Skill Level: Intermediate
- Servings : 16
- Prep Time : 30m
- Cook Time : 2:00 h
- For the Fruit/Nut Mix
- 3 Cups dried raisins
- 1½ Cup pitted dates cut
- 1 Cup cherries cut in 2
- 1 Cup almond halves
- 1 cup dried apricots cut in 4
- 1 Cup dried figs cut in 4
- For the Dried Mix
- 3 Cups flour
- 2 Tsp baking powder
- 2 Tsp ground cinnamon
- 1 Tsp salt
- ½ Tsp nutmeg
- ½ Tsp all spices
- ½ Tsp cloves
- For the Egg Mix
- 4 Eggs
- 11/3 Cup brown sugar
- 1 Cup orange juice
- ¾ Cup Al Wadi Al Akhdar butter
- ¼ Cup Al Wadi Al Akhdar carob molasses
Prepare the fruit/nut mix: Mix all together in a bowl.
Prepare the dried mix: In a second bowl, mix flour with baking powder and all the spices.
Combine the fruit mix and the dried mix together to get one mixture.
Prepare the egg mix: • Beat the brown sugar with the butter. • Add the eggs, each at a time and mix well. • Add the orange juice and the molasses and stir to have a homogenous blend.
Add the egg mix to the rest of the ingredients and stir to get the final batter.
Heat the oven to 300 degrees F (148 degrees Celsius) and grease rectangular cake pans with wax paper and butter.
Add the batter to the pans and bake for 1 hour.
After 1 hour of baking covered slightly with aluminum paper.
Bake for another 1 hour.
Remove from oven, let cool, and remove from pan
Wrap in moistened (with brandy or orange juice) cheesecloth or any cloth, the cake. Overwrap in aluminum foil and store in the fridge.
Change the wrap every week alternating brandy and orange juice or when it dries.
Store for 3-4 weeks for a blended & mellow flavor.
*Recipe makes 2 medium size rectangle cakes
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