Dark Rich Fruitcake Recipe

Name: Dark Rich Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs dark raisins; 1 lb raisins, seeded; 2 lbs glace cherries; 1 lb mixed glace fruit; 1 lb mixed peel; 1 lb almonds, halved; 1/2 lb dates, chopped; 1 lb glace pineapple rings, sliced into strips; 3 teaspoons cinnamon; 2 teaspoons nutmeg; 2 teaspoons allspice; 1 teaspoon mace; 1 teaspoon salt; 1/2 teaspoon clove; 1 orange, juice and rind of; 1 lemon, juice and rind of; 1/2 cup rum (light or dark, depending on the flavour you prefer); 1 lb butter; 2 1/4 cups brown sugar, firmly packed (dark, golden will suffice); 12 eggs, separated; 1 teaspoon almond extract; 1 teaspoon vanilla extract; 4 cups all-purpose flour, unsifted; 1 cup coffee, strong, cold

Servings: persons

2 lbs dark raisins
1 lb raisins, seeded
2 lbs glace cherries
1 lb mixed glace fruit
1 lb mixed peel
1 lb almonds, halved
1/2 lb dates, chopped
1 lb glace pineapple rings, sliced into strips
3 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons allspice
1 teaspoon mace
1 teaspoon salt
1/2 teaspoon clove
1 orange, juice and rind of
1 lemon, juice and rind of
1/2 cup rum (light or dark, depending on the flavour you prefer)
1 lb butter
2 1/4 cups brown sugar, firmly packed (dark, golden will suffice)
12 eggs, separated
1 teaspoon almond extract
1 teaspoon vanilla extract
4 cups all-purpose flour, unsifted
1 cup coffee, strong, cold

1
Day One -Wash and scald raisins to plump.
2
Drain and dry well.
3
Place all fruit and almonds into a large bowl.
4
Sprinkle spices over fruit and add the lemon and orange rind and juice. Stir in the rum and let stand overnight, stirring occasionally.
5
Day Two -Cream butter.
6
Gradually add sugar, bea ting well after each addition.
7
Add egg yolks one at a time, beating well after each addition.
8
Add flavourings.
9
Add 1 cup of flour to fruit and nut mixture. Toss to coat well.
10
Add remaining flour alternately with cold coffee to the creamed mixture. Stir in fruit mixture. Beat the egg whites until stiff peaks form.
11
Fold into batter.
12
Pour batter into 3 pans which have been lined with two thicknesses of brown paper and the top layer greased and dusted with flour.
13
(We used tube/funnel pans.) Bake at 275F for 2 1/2 to 3 1/2 hours or until a cake tester comes out clean from the centre. Cool cakes completely in the pans on cake racks.
14
Remove from pans and peel off paper.
15
Wrap cakes in cheesecloth (moistened with rum); then in foil.
16
Keep in a cool place for four to six weeks to allow the flavours to join.
17
NOTES: Grandma used to open the foils and re-moisten the cheesecloth at least once in the ripening process.
18
(By drizzling in about 2 Tbsp rum There is note of timings for different fruit cake pans.
19
(I think originally the recipe would make one each of the 4, 6 and 8 inch pans.) 4x4 - 2 1/2 hours 6x6 - 3 hours 8x8 - 3 1/2 hours or until tests clean - in a 2750F Oven.

2902

kcal

Calories

180

Fat

265

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 24 ingredients. The key ingredients include: 2 lbs dark raisins, 1 lb raisins, seeded, 2 lbs glace cherries, 1 lb mixed glace fruit, and more.

Yes, Dark Rich 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 Rich Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions