Dark Fruitcake

Let's Cook

1. Step 1.

   Sift together into a large bowl: 3 cups (375g) all-purpose flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1 teaspoon grated or ground nutmeg; ½ teaspoon baking soda; ½ teaspoon ground mace; ½ teaspoon ground cloves; ¼ teaspoon salt

2. Step 2.

   Beat in another large bowl, or in a stand mixer with the paddle attachment, until creamy: 2 sticks (8 oz or 225g) unsalted butter, softened

3. Step 3.

   Gradually add and beat on high speed until lightened in color and texture, 3 to 5 minutes: 2 cups packed (460g) dark brown sugar

4. Step 4.

   Beat in one at a time, scraping the sides of the bowl as necessary: 6 large eggs

5. Step 5.

   Beat in: ½ cup (170g) molasses; Finely grated zest of 1 orange; ⅓ cup (80g) orange juice; Finely grated zest of 1 lemon; 3 tablespoons (45g) lemon juice

6. Step 6.

   On low speed, add the flour mixture in 3 parts, alternating with: ½ cup brandy

7. Step 7.

   in 2 parts. Beat just until blended and scrape the sides of the bowl as necessary. Fold in: 2 ½ cups diced mixed candied and/or dried fruit (citron, pineapple, cherries, apricots, ginger, and/or orange and lemon peel); 2 cups coarsely chopped toasted walnuts; 1 ½ cups chopped dates; 1 ½ cups dried currants; 1 ½ cups golden raisins

8. Step 8.

   Scrape the batter into the pan(s) and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 1 ½ hours for loaf cakes, 2 ½ to 3 hours for a tube cake. (If the cake is getting too dark on top, tent it loosely with foil for the last 30 to 60 minutes.)

9. Step 9.

   Let cool in the pan on a rack for about 1 hour. Invert the cake and peel off the parchment paper. Let cool right side up on the rack. To store, see About Fruitcakes.