Dark Fruit Cake

Cooks traditionally made a both a light and a dark cake, so named by the tone of their fruit and batter. With molasses, brown sugar, port wine and spices, dark cakes were darker in flavor as well. Since my grandmother's recipe was lost, I worked from many old sources to forge a unique take on this classic. I chose cardamom, cinnamon, nutmeg, 10-year-old Ficklin port, local hazelnuts and pecans. Walnuts are doused with boiling water before toasting to reduce bitterness.

Deeply ripe oranges from DeSantis Farms are squeezed for juice just before it's added. I use their dark raisins, prunes, soak their black figs in Pear William eau de vie. Kadrawi dates, an ancient variety, come from Flying Disc Ranch in Thermal, California. Into the mix go my own rare candied Texas lemon and Buddha's hand citron, bergamot, blood orange and white grapefruit peels, candied young ginger. Each cake is soaked in Jack Daniels bourbon whiskey, topped with California bay leaf and candied blood orange peel star.

Ingredients: flour, sugar, butter, eggs, glacéed cherries, dark raisins, currants, dates, prunes, figs, walnuts, hazelnuts, pecans, coconut, orange juice, molasses, candied ginger, bergamot, blood orange, Buddha's hand citron & Texas lemon peels, pear brandy, port wine, Jack Daniels bourbon, baking powder, spices, salt
1 pound

$55.00