Dark Fruitcake
Rich, moist, and brimming with festive flavor, this Dark Fruitcake is a classic holiday treat that’s anything but ordinary. Bursting with an indulgent medley of dried cherries, cranberries, apricots, golden and dark raisins, alongside candied orange peel and crunchy walnuts and pecans, this dessert showcases a perfect harmony of textures and tastes. A generous soak in dark rum infuses the fruit with deep, warming notes, while a blend of aromatic spices—cinnamon, nutmeg, and cloves—adds cozy, seasonal flair. Molasses and dark brown sugar further enhance the cake’s luxurious depth, making every bite decadently rich. Best of all, the aging process, during which it's lovingly brushed with additional rum, transforms this fruitcake into a truly remarkable dessert that gets better with time. Perfect for gifting, holiday feasts, or simply savoring with a cup of coffee, this Dark Fruitcake is the ultimate festive indulgence.
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Recipe Information
Ingredients
- 1 cup Dried cherries
- 1 cup Dried cranberries
- 1 cup Dried apricots (chopped)
- 1 cup Golden raisins
- 1 cup Dark raisins
- 1 cup Chopped candied orange peel
- 1 cup Chopped walnuts
- 1 cup Chopped pecans
- 3 cups Dark rum
- 1 cup Unsalted butter (softened)
- 1 cup Dark brown sugar (packed)
- 5 Large eggs
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 0.5 cup Molasses
Instructions
In a large bowl, combine the dried cherries, dried cranberries, dried apricots, golden raisins, dark raisins, chopped candied orange peel, chopped walnuts, and chopped pecans.
Pour 2 cups of dark rum over the dried fruits and nuts. Mix well, cover, and let sit for at least 12 hours or overnight to allow the fruit to absorb the rum.
Preheat your oven to 300°F (150°C). Grease a 9-inch loaf pan (or two smaller pans) and line with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt. Set aside.
In a large mixing bowl, cream the softened butter and dark brown sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing thoroughly after each addition.
Mix in the molasses until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
Fold in the soaked fruits and nuts (with any remaining rum) into the batter until evenly combined.
Spoon the batter into the prepared pan(s), smoothing the top with a spatula.
Place the pan(s) in the preheated oven and bake for 2 hours, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes.
Carefully turn the cake out onto a wire rack to cool completely.
Brush the top and sides of the cooled cake with the remaining 1 cup of dark rum. Wrap the cake tightly in plastic wrap and then in aluminum foil.
If possible, let the cake age for at least 1 week before serving, brushing with additional rum every few days for a richer flavor.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 58.1 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 594 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
