Centennial Dark Fruitcake

Dark Rich Fruitcake Recipe for Generations 🍰🎄

Total Time: 2 hours and 30 minutes

Servings: 24

Ingredients:

• 2 cups dark raisins
• 1 cup raisins
• 2 cups dates, pitted
• 1 cinnamon stick
• 1 nutmeg, freshly grated
• 1 allspice, ground
• 1/2 teaspoon mace
• 1 teaspoon salt
• 3 cloves, whole
• 2 oranges, zest and juice
• 2 lemons, zest and juice
• 1 cup rum
• 1 cup butter, softened
• 1 cup brown sugar
• 1/2 dozen eggs, separated
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 12 ounces strong coffee
• 1 cup almonds, chopped

Nutrition Information (per serving):

• Calories: 836.3
• Fat: 28.5g
• Saturated Fat: 11.4g
• Cholesterol: 146.4mg
• Sodium: 376.4mg
• Carbohydrates: 140.6g
• Fiber: 7.2g
• Sugar: 107.1g
• Protein: 12g

Instructions:

Day One:

1. Wash and scald the raisins to plump them up. Drain and dry well.
2. Place all the dark raisins, raisins, dates, cinnamon, nutmeg, allspice, mace, salt, cloves, orange zest, orange juice, lemon zest, lemon juice, and rum into a large bowl.
3. Stir the mixture well and let it stand overnight. Stir occasionally.

Day Two:

4. Cream the softened butter in a separate bowl.
5. Gradually add sugar, beating well after each addition.
6. Add egg yolks one at a time, beating well after each addition.
7. Add vanilla extract and any additional flavorings you desire.
8. Add 1 cup of flour to the fruit and nut mixture. Toss to coat well.
9. Add the remaining flour alternately with cold coffee to the creamed mixture.
10. Stir in the fruit mixture.
11. Beat the egg whites until stiff peaks form, then fold them into the batter.
12. Pour the batter into 3 pans lined with two layers of brown paper and greased and floured on top.

Baking:

13. Bake at 275°F for 2 1/2 to 3 1/2 hours or until a cake tester comes out clean from the center.
14. Cool the cakes completely in the pans on cake racks.
15. Remove the cakes from pans and peel off the paper.

Aging Process:

16. Wrap the cakes in cheesecloth moistened with rum, then in foil.
17. Keep in a cool place for four to six weeks to allow the flavors to meld.
18. Grandma used to open the foils and re-moisten the cheesecloth at least once during the ripening process.

Notes:

• Consider drizzling about 2 tablespoons of rum during the ripening process.
• Timing may vary for different-sized fruit cake pans:
  • 4×4 – 2 1/2 hours
  • 6×6 – 3 hours
  • 8×8 – 3 1/2 hours or until tests clean in a 275°F oven.

Enjoy the richness of this Dark Rich Fruitcake, a family heirloom passed down for a century! 🎂✨ Perfect for Christmas or any festive occasion!