Dark Old English Fruitcake 

Ingredients: 

1 cup unsalted butter, softened 1 cup brown sugar 4 large eggs 1 ½ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon cloves ¼ teaspoon salt 1 cup dark molasses ¼ cup brandy or orange juice 2 cups mixed dried fruits (raisins, currants, sultanas) 1 cup mixed candied peel 1 cup chopped nuts (walnuts or pecans) Instructions: Prepare the Fruit: Soak the dried fruits and candied peel in brandy or orange juice overnight to enhance their flavor. Preheat the Oven: Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper. Mix the Batter: In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Mix Everything Together: Gradually add the dry ingredients to the creamed butter mixture, alternating with the molasses. Gently fold in the soaked fruits, chopped nuts, and any remaining soaking liquid. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 2 to 2 ½ hours, or until a toothpick inserted in the center comes out clean. Cool and Store: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Wrap it tightly in parchment paper and foil, then store it in an airtight container for a few weeks to let the flavors mature. "Enjoy this rich, traditional fruitcake--perfect for holiday celebrations!