Indulge in the rich, decadent flavors of a traditional black fruitcake, a culinary masterpiece that has graced tables for centuries. This exquisite cake is lovingly crafted with abundant dried fruits, including plump raisins, tangy currants, and sweet figs, all soaked in brandy for an extra layer of indulgence. The moist batter is infused with the aromatic warmth of nutmeg, cloves, and allspice, complemented by the zesty tang of lemon zest. A generous amount of dark brown sugar lends a deep caramel flavor, while fresh butter ensures a melt-in-your-mouth texture. With crunchy English walnuts, this black fruitcake is a symphony of flavors and textures that will tantalize your taste buds and leave you craving more.
Gertrude's Black Fruit Cake
A vintage handwritten recipe card for a Black Fruit Cake made with dark brown sugar, butter, eggs, flour, raisins, currants, mixed citron and peels, English walnuts, figs, nutmeg, cloves, allspice, brandy, and baking powder.
Print Recipe
Ingredients
- 1 pound dark brown sugar
- 1 pound butter
- 10 eggs
- 1 pound flour 3 1/2 cups
- 3 packages raisins
- 1 carton mixed citron and peels, etc.
- 1 pound English walnuts 3 cups
- 1 package figs cut small
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 pint cooking brandy
- 2 teaspoons Royal baking powder
Method
- Take 1/2 flour; mix fruits and nuts.
- Cream brown sugar and butter; then add rest of flour.
- Add 1 egg at a time, mixing after each one. (All mixing absolutely by hand.)
- Add fruit and nuts to first mixture, spices, baking powder, and brandy, mix well.
- Line 3 bread tins or 6 coffee cans with layers of buttered brown paper.
- Bake 1 – 1 1/2 hours at 300-degrees.
Kitchen Helper 2
Large Mixing Bowl
Retro Mixing Bowls
Bread Pan
