Dark Fruitcake

Russ Myers


Dark fruit cakes are usually more heavily spiced and contain a darker, stronger flavored sweetener.
Always make Fruitcakes 3 to 4 weeks ahead for a blended and mellow flavor.

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★★★★★ 3 votes
30 /40 Servings
20 Min
4 Hr 15 Min



1 lb
mixed candied fruit, chopped
2 oz
candied ginger, chopped fine
1/2 lb
seedless raisins
1/2 lb
golden seedless raisins
1/2 lb
dried currants
1/4 lb
candied cherries, coarsely chopped (save 4 whole cherries for decoration, if you like)
1/4 lb
shelled walnuts or pecans, finely chopped (save 8 halves for decoration, if you like)
finely grated rind of 2 lemons
1/2 c
orange marmalade
1/4 c
lemon juice
1/4 c
brandy or orange juice
1 tsp
1/4 tsp
almond extract


2 c
sifted flour
1 tsp
1/2 tsp
1/4 tsp
1/4 tsp
1/4 tsp
allspice, ground
1 tsp
baking powder
1/2 tsp
1/2 lb
butter ( or margarine )
1 c


1Place candied fruit, ginger, raisins, currants, cherries, walnuts or pecans, lemon rind, orange marmalade, lemon juice, brandy or orange juice, vanilla, and almond extract in a large bowl, toss well, cover, and let stand overnight at room temperature.

2Grease, then line bottom of a 10-inch tube pan with wax paper. Preheat oven to 250 degrees F.

3Sift together twice the flour, cinnamon, nutmeg, mace, cloves, allspice, baking powder, and salt, and set aside.

4Cream butter until light, add sugar gradually, and continue creaming until fluffy. Add eggs, one at a time, beating well after each addition

5Add to dry ingredients, about 1 cup at a time, beating just to blend. (Note: Unless you have an extra-large mixing bowl, you will have to transfer batter to a large kettle at this point.) Mix in the fruit mixture. Spoon batter into pan and, if you wish, decorate top with halved candied cherries and walnuts. Place on center oven rack; half fill a roasting pan with water and place on rack below. Bake, uncovered, 4-1/4 hours until cake shrinks slightly from sides of pan and a metal skewer inserted midway between edge and central tube comes out clean.

6Cool cake upright in pan on wire rack 1 hour. Carefully turn out, peel off wax paper, turn right-side-up, and cool thoroughly. Wrap in brandy- or rum-soaked cheesecloth, then in foil, and store in an airtight container about 3 weeks to ripen. If you wish to store the fruitcake longer, sprinkle cheesecloth wrapping with 2 to 3 tablespoons brandy or rum at 3-week intervals.

In place of the 1 pound of mixed fruit, you may use the following mixture:
1/2 pound candied citron, chopped fine
1/4 pound candied orange peel, chopped fine
1/4 pound candied lemon peel, chopped fine

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Hashtags: #gift, #Great