Dark Rich Fruitcake

• 2 cupsmixed dried fruits (raisins, currants, chopped dates, dried figs)
• 1/2 cupdark rum or brandy
• 1 stickunsalted butter, softened
• 3/4 cupdark brown sugar, packed
• 2large eggs
• 1/4 cupmolasses
• 1 1/2 cupsall-purpose flour
• 1 tspground cinnamon
• 1/2 tspground cloves
• 1/2 tspground ginger

The fruit must be completely submerged in spirits at room temperature for at least 48 hours. This plumps the fruit and ensures the alcohol is distributed throughout the batter rather than sitting on the surface.

1. Macerate

   Combine the mixed fruit and spirits in a sealed jar. Let it sit for 2 days, shaking occasionally.

2. Prepare the tin

   Line the loaf pan with two layers of parchment paper, leaving a 2-inch overhang on the long sides.

3. Cream

   Beat the butter and sugar until the mixture loses its grainy texture and becomes pale. Add eggs one at a time, followed by the molasses.

4. Combine

   Fold in the flour and spices. Stir in the soaked fruit, including any unabsorbed liquid left in the jar.

5. Bake

   Spread into the prepared pan. Bake at 300°F (150°C) for 90 to 100 minutes. The top should feel firm and a skewer should emerge clean.

6. Mature

   Cool completely. Remove from the pan, brush the surface with a tablespoon of spirits, wrap tightly in cheesecloth, then foil.