This Dark Christmas Fruit Cake is a fruitcake lovers dream! So this stir it up Sunday, this is the Christmas Fruit Cake Recipe you should be making!Ingredients:375 mL (1½ cups) candied pineapple375 mL (1½ cups) candied cherries500 mL (2 cups) currants500 mL (2 cups) candied peel 375 mL (1½ cups) seedless raisins250 mL (1 cup) brandy, rum, or bourbon 500 mL (2 cups) all-purpose flour10 mL (2 tsp) baking powder2 mL (½ tsp) baking soda2 mL (½ tsp) salt1 mL (¼ tsp) ground allspice1 mL (¼ tsp) ground cloves5 mL (1 tsp) ground cinnamon2 mL (½ tsp) ground nutmeg180g (175 mL / ¾ cup) butter, softened170g (175 mL / ¾ cup) packed brown sugar 30 mL (2 Tbsp) molasses60 mL (¼ cup) strawberry, or raspberry jam5 eggs200g (375 mL / 1½ cups) chopped walnut halves (pecans)Method:Chop up the pineapple and cherries.In large bowl combine; pineapple, cherries, currants, raisins, mixed peel, and brandy; cover and leave on the counter for at least 24 hours, or up to a week; stirring occasionally.Preheat oven to 150ºC (300°F).Line base a 13" x 9" (3.5 L) metal cake pan with parchment paper. In small bowl, whisk together flour, baking powder, baking soda, salt, allspice, cloves, cinnamon, and nutmeg.In a really big bowl bowl; cream together butter and sugar.When butter / sugar is light and fluffy beat in molasses and jam.Then beat in eggs, 1 at a time. Stir in flour mixture just until incorporated. Add fruit mixture and walnuts; stir to combine. Transfer to the prepared pan, smoothing top.Bake cake for 1:45 to 2 hours, until cake tester inserted in centre comes out clean but a little sticky. You may need to lay a piece of tinfoil over top during baking if it browns too much.Let cool in pan on rack.Soak a double-thickness of cheesecloth in more brandy; wrap the cake in the cheesecloth and then wrap in plastic wrap.. Refrigerate for as long as you can before eating. This will keep in the fridge / freezer almost indefinitely if wrapped carefully.**Tips:Switch up the dried and candied fruit for anything you'd like to have in the cake - there is no 'right or wrong' way.Switch up the alcohol of your choice for any that you prefer - or use apple / grape juice if you wish.Fancy molasses gives a lighter flavour, but sometimes we'll use cooking or blackstrap. Sorghum or honey would also work.Music by Dyalla Swain https://soundcloud.com/dyallasLe Gourmet TV Is Now - Glen & Friends Cooking!#LeGourmetTV #GlenAndFriendsCooking