Dark Fruitcake Recipe

Name: Dark Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups mixed candied fruit; 1 (16 ounce) jar mincemeat; 1 ½ cups golden raisins; 1 ½ cups dark raisins; 23-1 cup candied citron peel; 1 ½ cups blanched whole almonds; 1 ½ cups whole brazil nuts (optional); 1 ½ cups hazelnuts; 2 cups pecan halves; 2 cups dried apricots, coarsely chopped; 1 ½ cups pitted dates, coarsely chopped; ¾ cup whole candied red cherries or ¾ cup green glazed cherries (or combination, recommended); 3 cups all-purpose flour; 14-½ cup extra flour, for coating fruits and nuts; 1 cup sugar; ½ cup dark molasses; 2 teaspoons vanilla; 1 cup dark rum or 1 cup brandy; 14-½ cup water or 14-½ cup orange juice; 4 -5 eggs (1 cup); 1 cup oil (canola, safflower, corn, etc.); 2 teaspoons salt; 1 teaspoon baking powder; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon allspice; ¼ teaspoon ground cloves

Servings: persons

2 cups mixed candied fruit
1 (16 ounce) jar mincemeat
1 ½ cups golden raisins
1 ½ cups dark raisins
23-1 cup candied citron peel
1 ½ cups blanched whole almonds
1 ½ cups whole brazil nuts (optional)
1 ½ cups hazelnuts
2 cups pecan halves
2 cups dried apricots, coarsely chopped
1 ½ cups pitted dates, coarsely chopped
¾ cup whole candied red cherries or ¾ cup green glazed cherries (or combination, recommended)
3 cups all-purpose flour
14-½ cup extra flour, for coating fruits and nuts
1 cup sugar
½ cup dark molasses
2 teaspoons vanilla
1 cup dark rum or 1 cup brandy
14-½ cup water or 14-½ cup orange juice
4 -5 eggs (1 cup)
1 cup oil (canola, safflower, corn, etc.)
2 teaspoons salt
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon allspice
¼ teaspoon ground cloves

1
In a large microwave safe bowl, heat rum on high for 30 seconds.
2
Stir in raisins and heat on high for 2 minutes.
3
Stir rum/raisins, cover and set aside.
4
Heat oven to 275F.
5
Grease and flour a large (12 cup) tube or bundt pan, and two 8 or 9-inch loaf pans.
6
In a large bowl, combine all ingredients except fruits, nuts, raisins, mincemeat and water (or orange juice).
7
Mix for about 1 minute on low speed of mixer, scraping bowl constantly.
8
Drain rum from raisins, add water (or orange juice) to rum to equal 1 cup.
9
Add rum/juice mixture to batter and beat for 3 minutes on high speed, scraping bowl occaisionally.
10
Stir in mincemeat and mix well.
11
Batter will be very thick.
12
In a large bowl, mix together all fruits and nuts (including drained raisins).
13
Sprinkle with 1/4 cup flour and toss to coat (add more flour if necessary).
14
With a wooden spoon, stir all the fruits and nuts into the batter, making sure all are coated.
15
Fill large tube pan to within 2 inches of the rim, spread mixture evenly.
16
Divide remaining mixture evenly in the 2 prepared loaf pans.
17
Bake for 2 1/2 to 3 hours, or until toothpick inserted in center comes out clean.
18
If necessary, cover fruitcakes with aluminum foil for the last hour of baking to prevent over browning.
19
Remove cakes from pans and cool.
20
When cool, (brush them with additional rum- optional), then wrap them well in plastic wrap and store in a cool place for at least 3-4 week before serving.

3787

kcal

Calories

188

Fat

459

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 2 cups mixed candied fruit, 1 (16 ounce) jar mincemeat, 1 ½ cups golden raisins, 1 ½ cups dark raisins, and more.

Yes, Dark Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Dark Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions