Dark Old English Fruitcake

In a small bowl, mix the dried fruit with the dark rum or orange juice. Let the fruit soak for about 1 hour to plump up and absorb the liquid.

Preheat the Oven:

Preheat your oven to 300°F (150°C). Grease and line a 9-inch round or square cake pan with parchment paper.

Prepare the Batter:

In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the molasses and vanilla extract.

Mix the Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, ground ginger, and salt.

Combine the Wet and Dry Ingredients:

Gradually fold the dry ingredients into the butter-sugar-egg mixture. Stir until just combined.

Gently fold in the soaked dried fruits, nuts, glacé cherries (if using), and any remaining liquid from the fruit.

Bake the Cake: